ISBN: 9781592234875

MP3 Audio CD. Bacteria in Daily Life BACTERIOLOGY IN THE VICTORIAN ERA A little more than sixty years ago the scientific world received with almost incredulous astonishment the announc… More...

MP3 Audio CD. Bacteria in Daily Life BACTERIOLOGY IN THE VICTORIAN ERA A little more than sixty years ago the scientific world received with almost incredulous astonishment the announcement that "beer yeast consists of small spherules which have the property of multiplying, and are therefore a living and not a dead chemical substance, that they further appear to belong to the vegetable kingdom, and to be in some manner intimately connected with the process of fermentation." When Cagniard Latour communicated the above observations on yeast to the Paris Academy of Sciences on June 12, 1837, the whole scientific world was taken by storm, so great was the novelty, boldness, and originality of the conception that these insignificant particles, hitherto reckoned as of little or no account, should be endowed with functions of such responsibility and importance as suggested by Latour. At the time when Latour sowed the first seeds of this great gospel of fermentation, started curiously almost simultaneously across the Rhine by Schwann and Kützing, its greatest subsequent apostle and champion was but a schoolboy, exhibiting nothing more than a schoolboy's truant love of play and distaste for lessons. Louis Pasteur was only a lad of fifteen, buried in a little town in the provinces of France, whose peace of mind was certainly not disturbed, or likely to be, by rumours of any scientific discussion, however momentous, carried on in the great, far-distant metropolis. Yet, some thirty and odd years later, there was not a country in the whole world where Pasteur's name was not known and associated with those classical investigations on fermentation, in the pursuit of which he spent so many years of his life, and which have proved of such incalculable benefit to the world of co, 0, MP3 Audio CD. Bacteria in Daily Life BACTERIOLOGY IN THE VICTORIAN ERA A little more than sixty years ago the scientific world received with almost incredulous astonishment the announcement that "beer yeast consists of small spherules which have the property of multiplying, and are therefore a living and not a dead chemical substance, that they further appear to belong to the vegetable kingdom, and to be in some manner intimately connected with the process of fermentation." When Cagniard Latour communicated the above observations on yeast to the Paris Academy of Sciences on June 12, 1837, the whole scientific world was taken by storm, so great was the novelty, boldness, and originality of the conception that these insignificant particles, hitherto reckoned as of little or no account, should be endowed with functions of such responsibility and importance as suggested by Latour. At the time when Latour sowed the first seeds of this great gospel of fermentation, started curiously almost simultaneously across the Rhine by Schwann and Kützing, its greatest subsequent apostle and champion was but a schoolboy, exhibiting nothing more than a schoolboy's truant love of play and distaste for lessons. Louis Pasteur was only a lad of fifteen, buried in a little town in the provinces of France, whose peace of mind was certainly not disturbed, or likely to be, by rumours of any scientific discussion, however momentous, carried on in the great, far-distant metropolis. Yet, some thirty and odd years later, there was not a country in the whole world where Pasteur's name was not known and associated with those classical investigations on fermentation, in the pursuit of which he spent so many years of his life, and which have proved of such incalculable benefit to the world of co, 0, From front DJ flap: "Often referred to as the 'heart of America,' Kansas City is a vibrant metropolis that boasts a lively jazz scene, the best of American barbecue, and more fountains than any city outside of Rome.The land at the confluence of the Missouri and Kaw rivers was first inhabited by the Kansa and Osage tribes. Francois Chouteau, Kansas City's founder, arrived here to join the French fur trade in 1821. By 1853, there were 2,500 inhabitants per square mile, and with immigrants arriving from Ireland, Germany, and Sweden, plus a growing Jewish population, the city gained an impressive labor force."This book offers a fascinating chronicle of history and change.Book - Near Fine condition. Very minimal signs of wear. There is a bump to the front cover that blends into the photograph so it is not visible. Clean and tight.Dust Jacket - Near Fine condition. The top edge has slight bit of wear. The front cover has a bump that blends into the photo so it is not visible, but can be felt.Beautiful book, really.Please use photos as part of the description.144 pages including Index., Thunder Bay Press, 4<