Louis Pasteur was a French chemist who conducted his well-known experiment; “Pasteur’s Experiment” where two flasks were filled with beef broth and boiled for 30 minutes. One of the two flasks was sealed with an s-tube while the other was completely open. Mold grew in the open flask while the sealed flask simply became cloudy and dark. Bacteria can enter the open flask easily and spread rapidly but bacteria struggles to enter the sealed container due to the s-tube; bacteria cannot “fly” is falls and travels with opposing forces. Four other scientists’ discoveries or tests relate to this experiment, Francesco Redi, Lazzaro Spallanzani, John Needham, and Anton van Leeuwenhoek. Francesco Redi is an Italian physician and poet who explained presence of maggots in meat does not occur in a sealed container or bag. Two jars both with meat in it. One of the jars is sealed with a cloth, and the other is left open. Flies come and lay eggs in the open jar but cannot enter the covered jar to lay eggs on the meat. Maggots arise in the uncovered jar while the covered jar remains maggot-free. Both m...
This paper discusses the development and history of Microbiology and its impact on human health over time. This includes an examination of historical events that led to the development of techniques and procedures used for the handling of microorganisms, and
...iversity - Hadassah Medical School. "Maggot Therapy for Gangrene and Osteomyelitis." Harefuah 132.5 (1997): 323-5,382.
Cifelli, Christopher J., Isabel S. Maples, and Gregory D. Miller. "Pasteurization: Implications for Food Safety and Nutrition Personal." Nutrition Today 45.5 Sept. (2010): 207-13. WilsonWeb. Web. 8 Feb. 2011. .
The Asch and Milgram’s experiment were not unethical in their methods of not informing the participant of the details surrounding the experiment and the unwarranted stress; their experiment portrayed the circumstances of real life situation surrounding the issues of obedience to authority and social influence. In life, we are not given the courtesy of knowledge when we are being manipulated or influenced to act or think a certain way, let us be honest here because if we did know people were watching and judging us most of us would do exactly as society sees moral, while that may sound good in ensuring that we always do the right thing that would not be true to the ways of our reality. Therefore, by not telling the participants the detail of the experiment and inflicting unwarranted stress Asch and Milgram’s were
In the article “The Six-Legged Meat of the Future”, authors Marcel Dicke and Arnold Van Huis explain that due to the environmental effects that is caused by meat, people should begin to consume insects instead of meat. They also argue that due to the rise in production costs of livestock, the rise of human population and using insects in our food would solve some of the problems that are “associated with livestock” (Dicke and Van Huis 345. In addition, the article is not persuasive because even though both Dicke and Van Huis use statistics and evidence to establish their credibility and to build a bridge to their audience and make the audience emotionally involved, their argument is weakened by the use of fallacies.
Rhee, Seung Yon. "Louis Pasteur (1822-1895)." Access Excellence @ the National Health Museum. Access Excellence. Web. http://www.accessexcellence.org/RC/AB/BC/Louis_Pasteur.php. Accessed 15 July 2011
The Little Albert experiment has become a widely known case study that is continuously discussed by a large number of psychology professionals. In 1920, behaviorist John Watson and his assistant Rosalie Rayner began to conduct one of the first experiments done with a child. Stability played a major factor in choosing Albert for this case study, as Watson wanted to ensure that they would do as little harm as possible during the experiment. Watson’s method of choice for this experiment was to use principles of classic conditioning to create a stimulus in children that would result in fear. Since Watson wanted to condition Albert, a variety of objects were used that would otherwise not scare him. These objects included a white rat, blocks, a rabbit, a dog, a fur coat, wool, and a Santa Claus mask. Albert’s conditioning began with a series of emotional tests that became part of a routine in which Watson and Rayner were determining whether other stimuli’s could cause fear.
The aim of this investigation is to: 1) find the rate equation for the reaction between hydrogen peroxide, potassium iodide and sulphuric acid by using the iodine stop clock method and plotting graphs of 1/time against concentration for each variable. Then to find the activation energy by carrying out the experiment at different temperatures using constant amounts of each reactant and then by plotting a graph of in 1/t against I/T, 3) to deduce as much information about the mechanism as possible from the rate equation.
In 1951, Solomon Asch carried out several experiments on conformity. The aim of these studies was to investigate conformity in a group environment situation. The purpose of these experiments was to see if an individual would be swayed by public pressure to go along with the incorrect answer. Asch believed that conformity reflects on relatively rational process in which people are pressured to change their behaviour. Asch designed experiments to measure the pressure of a group situation upon an individual judgment. Asch wanted to prove that conformity can really play a big role in disbelieving our own senses.
...Bellis, p5). This substance had been contaminated and diseased by a ‘blue-green’ mold and that other bacteria’s which were neighboring this mold were being dissolved and being the curious man as he is he later discovered that this substance killed a number of ‘disease-causing bacteria’ and later named it ‘Penicillin’. (Bellis, p5) Many years after the discovery of penicillin it became one of the worlds greatest discoveries, as it was now able to fight and kill many diseases and illnesses through the design of this substance, which created a great social change due to this discovery.
Pasteurization is a process that kills microbes mainly bacteria in food and drink such as milk, juice and others. Louis Pasteur was the first to discover inactivation of microorganisms by heating for the prevention of spoilage of wine in 1860 (Pescott et al., 1990). The purpose of pasteurization is not to sterilize a substance but to eliminate the disease causing pathogens. In food industry, particularly in dairy farming, many heating processes are present among the different types of fluids. Processes like sterilization, chilling of milk and pasteurization are strictly required to be cheap.
Leboffe, M. J., & Pierce, B. E. (2010). Microbiology: Laboratory Theory and Application, Third Edition 3rd Edition (3rd Ed.). Morton Publishing
Burton, Mary June. Louis Pasteur Founder of Microbiology. New York, New York: Franklin Watts, Inc., 1963. 5-77.
There were five test solutions used in this experiment, water being the control, which were mixed with a yeast solution to cause fermentation. A 1ml pipetman was used to measure 1 ml of each of the test solutions and placed them in separated test tubes. The 1 ml pipetman was then used to take 1ml of the yeast solution, and placed 1ml of yeast into the five test tubes all containing 1 ml of the test solutions. A 1ml graduated pipette was placed separately in each of the test tubes and extracted 1ml of the solutions into it. Once the mixture was in the pipette, someone from the group placed a piece of parafilm securely on the open end of the pipette and upon completion removed the top part of the graduated pipette.
This technology exploits synergistic between traditional and novel technology to establish a series of preservative factors (hurdles) and keepstandard population of microorganisms in foods under control. Themost common and important hurdles used in food preservation to inhibit the numbers of microorganisms and to ensure product safety and stability are temperature, water activity (aw), acidity (pH), competitive microorganisms (e.g.