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| | micro-discovery |
 | | Even stronger evidence to debunk the ‘spontaneous’ premise was then collected by the Italian naturalist Lazzaro Spallanzini roughly five decades later, using heat to prevent the appearance of animalcules in closed, hermetically sealed, infusions. |
| | Based on this success, and spurred by a prize of 12,000 francs established by Napolean Bonaparte to find a means of preserving fresh foods for his soldiers, a French inventor, Francois Appert, then used Spallanzini’s heating strategy in 1795 to develop a commercial "appertization" process for preparing canned foods. |
| | Just over six decades later (1856), the eminent French chemist, Louis Pasteur similarly applied this knowledge about the use of controlled heating, developing his so-called ‘pasteurization’ process as a means of carefully sterilizing wines. |
| bridge.ecn.purdue.edu /~piwc/w3-history/history/micro-discovery.html (2290 words) |
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