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    The Slow Death of Spontaneous Generation

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    Oliver Anthony Hasta
    The document outlines the experiments of Francesco Redi, Lazzaro Spallanzani, and Louis Pasteur, who challenged the prevailing theory of spontaneous generation and provided evidence through controlled experiments that microorganisms come from other microorganisms rather than arising spontaneously from non-living matter. Redi showed that flies, not rotting meat itself, produced maggots, while Pasteur's experiment using beef broth and flasks with an S-shaped tube prevented airborne microbes from entering the broth to demonstrate microbial life arises from pre-existing life. Their work disproved spontaneous generation through early applications of the scientific

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    The Slow Death of Spontaneous Generation

    Uploaded by

    Oliver Anthony Hasta
    168 views19 pages
    The document outlines the experiments of Francesco Redi, Lazzaro Spallanzani, and Louis Pasteur, who challenged the prevailing theory of spontaneous generation and provided evidence through controlled experiments that microorganisms come from other microorganisms rather than arising spontaneously from non-living matter. Redi showed that flies, not rotting meat itself, produced maggots, while Pasteur's experiment using beef broth and flasks with an S-shaped tube prevented airborne microbes from entering the broth to demonstrate microbial life arises from pre-existing life. Their work disproved spontaneous generation through early applications of the scientific

    Original Title

    The Slow Death of Spontaneous Generation (1)

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    The document outlines the experiments of Francesco Redi, Lazzaro Spallanzani, and Louis Pasteur, who challenged the prevailing theory of spontaneous generation and provided evidence through controlled experiments that microorganisms come from other microorganisms rather than arising spontaneously from non-living matter. Redi showed that flies, not rotting meat itself, produced maggots, while Pasteur's experiment using beef broth and flasks with an S-shaped tube prevented airborne microbes from entering the broth to demonstrate microbial life arises from pre-existing life. Their work disproved spontaneous generation through early applications of the scientific

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    168 views19 pages

    The Slow Death of Spontaneous Generation

    Uploaded by

    Oliver Anthony Hasta
    The document outlines the experiments of Francesco Redi, Lazzaro Spallanzani, and Louis Pasteur, who challenged the prevailing theory of spontaneous generation and provided evidence through controlled experiments that microorganisms come from other microorganisms rather than arising spontaneously from non-living matter. Redi showed that flies, not rotting meat itself, produced maggots, while Pasteur's experiment using beef broth and flasks with an S-shaped tube prevented airborne microbes from entering the broth to demonstrate microbial life arises from pre-existing life. Their work disproved spontaneous generation through early applications of the scientific

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 19

    The Slow Death of Spontaneous

    Generation
    Spontaneous Generation
    • What do you think this means?
    + =

    Horse Water
    Hair Snake
    Francesco Redi (1626 – 1697)
    “Founder of Experimental Biology” and first to
    challenge the theory of Spontaneous Generation
    • At the time of Francesco
    Redi it was believed
    that rotting meat gave
    rise to maggots.
    • What kind of experiment
    do you think Redi
    designed to prove that
    maggots come from flies
    that visit the rotting
    meat?
    • If you were Redi, what
    procedure would your
    procedure be?
    (remember: He lived in
    the 17th century!)
    • What was the
    independent variable in
    Redi’s experiment?

    • Type of lid on the


    container
    Lazzaro Spallanzani (1729 – 1799)
    • One hundred years after Redi another
    Italian scientist took on spontaneous
    generation.
    • Spallanzani experimented with
    microorganisms in gravy.

    • Where did the microorganisms in the


    flask on the left come from?
    • What is a limitation of this experiment
    in disproving spontaneous
    generation?
    Louis Pasteur (1822 – 1895)
    • This French scientist
    contributed much of
    what we know about
    microorganisms and
    disease.
    • His experiments, among
    many other important
    things, disproved the
    idea of spontaneous
    generation.
    Designing Pasteur’s Experiment
    • Using beef broth
    and glass flasks,
    what scientific
    design do you think
    Pasteur used that
    was different from
    Spallanzani?
    Remember: This is
    what Spallanzani’s
    experiment looked
    like:
    Designing Pasteur’s Experiment
    • What was the purpose
    of the “S” shaped tube
    on the top of the flask?
    • This shape allowed air
    to continue to enter the
    flask but prevented air-
    borne microorganisms
    from coming into
    contact with the broth.
    Parts of a controlled experiment:
    • How many independent variables should be
    tested for in an experiment at one time?
    – Only one
    • What part of an experiment has the
    independent variable?
    – The experimental group
    • What part of an experiment does not have the
    independent variable?
    – The control group
    Parts of a controlled experiment:
    • What is the purpose of the control group?
    – To use as a comparison, so you know what would
    normally happen in the experiment if the
    independent variable was not introduced
    • In Pasteur’s experiment what was the control
    group?
    – The flask with the unbroken
    tube
    Parts of a controlled experiment:
    • In Redi’s experiment what was the control
    group?
    – The jar open to the air
    Parts of a controlled experiment:
    • Pick one of the three experiments and list as
    many controlled variables (constants) as you
    can think of.
    One Last Note:
    • Louis Pasteur developed the process by which
    food is heated to a high temperature for a
    short amount of time and then cooled. What
    is this process called?
    • Pasteurization

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