Pasteur Effect

The Pasteur effect is a phenomenon that was discovered by French microbiologist Louis Pasteur in 1860. It lies in the fact that when living organisms are heated to a certain temperature for a certain time, they lose the ability to reproduce. Pasteur used this effect to kill bacteria in wine, beer and other drinks. He heated them to 60°C for several hours, which killed the bacteria. This method has become widely used in the food industry and medicine to sterilize products and instruments. Today, the pasteur effect is used to produce vaccines and other medicines.

Pasteur Effect: Overcoming H2O and O2

It is difficult to overestimate the importance of water for life on Earth. We experience as many pleasant sensations as discomfort with her, and this is normal. Even if we do not go into the biological details of the processes of interaction and semi-structuring