Rabies vaccine strong> is made to cure rabies microbes after they have been infected with a bite of an animal such as a dog or bat, or to protect people at risk. After about three doses, the developing immunity provides long-term protection. Rabies vaccine is effective in animals as well as in humans.
Louis Pasteur h2>
Louis Pasteur strong> is a French chemist and founder of the science of microbiology. Born December 27, 1822. After completing his elementary and secondary education at the schools in Arbois, he entered the Royal College of Besanson. He completed his post graduate studies at the Higher Teacher School in Paris in 1845 and his doctorate in 1847.
Pasteur was studying the disease in the silk beetle that threatened the silk industry. He found the disease to be a kind of bacillus cause that survived in the bones of dead animals. In 1882, he discovered the rabies virus, which was not even seen with a microscope.
In 1862, he was elected to Science Academy and in 1873 he was elected to Medical Academy.
He became director of the newly established Pasteur Institute in 1888. Pasteur proved that microorganisms cause fermentation and disease. Pasteur is the first person to find and administer a vaccine for diseases such as rabies, anthrax and chicken colic.
Pasteur has worked herself on her own until she lost her health. He died in Saint-Cloud on 28 September 1895.
Rabies vaccines can be safely used in any age group. Approximately 35 to 45 percent of people develop a brief redness and pain at the injection site. About 5 to 15 percent of people can have fever, headache or nausea.
Theory of Bacteria h2>
Before introducing the germ theory, sugar was complained about the emergence of undesirable substances during fermentation with yeast. In those days, it was accepted that the fermentation process of the yeast was a chemical catalyst. Pasteur’s work on chemical changes in living cell structures has led him to speculate that the yeast is a microscopic organism. To further generalize this theory, each fermentation (fermentation) was the result of a separate bacterial effect. The sugar, the lactic acid, the butyric acid or the alcohol, the acetic acid in the alcohol to turn it, this way has achieved a variety of chained products.
Inventions of Pasteurization h2>
Another finding of Pasteur is that some of the biochemical site microorganisms can ferment without oxygen unnecessarily. . One of the most important consequences of Pasteuron’s removal from fermentation events, which require oxygen and which does not require oxygen, is the generation of new bacteria from previously existing bacteria. These breeding bacteria may be cultured bacteria having different characteristics. Fermentation can then be stopped if the food is subjected to a certain heat treatment, since the bacteria will be killed. This heat treatment is called pasteurization today.
Share Information Plural