|Contribution||Reported results of studies on fermentation of cane sugar.|
|Notes||Abstract published on January 4, so presumably the work was done, as claimed, prior to 1858. His supporters argue that his data showed (and he recognized) that fermentation is caused by the chemical products (metabolites) of micro-organisms carried in air; and that the process can be prevented by small amounts of creosote (later shown to contain large proportions of carbolic acid). Full publication in September, 1858. Bechamp claimed priority over Pasteur re airborne germs and fermentation. Whatever their merit, these claims have been rejected by later authorities. See 1854.|
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