| 释义 |
▪ I. Pasteur, v.|pastœr, pɑːˈstɜː(r), pæ-|
[From the name of the French scientist Louis Pasteur (1822–95).]
trans. = pasteurize 1.
1892Chambers' Encycl. X. 685 This effect of time may..be imitated by art—by Pasteuring the wine.
▪ II. Pasteur|pastœr, pɑːˈstɜː(r), pæ-|
The name of Pasteur (see Pasteur v.) used attrib. and † in the possessive to designate apparatus he devised and effects he discovered, as Pasteur effect, the effect of oxygen of inhibiting fermentation in favour of respiration in certain organisms and tissues; formerly called the Pasteur reaction; Pasteur('s) flask, a glass flask with an elongated neck bent downwards so that micro-organisms in the air cannot contaminate its contents; Pasteur('s) pipette, a sterile pipette which at one end has a plug of cotton-wool or the like and a rubber bulb and at the other terminates as a capillary tube whose end is sealed at the time of drawing and not broken until the pipette is to be used; also, in mod. use, a pipette bought for similar purposes but not sterilized, plugged, or sealed; Pasteur reaction [after G. Pasteursche reaktion (O. Warburg 1926, in Biochem. Zeitschr. CLXXII. 435)] = Pasteur effect.
1935Nature 15 June 995/2 (heading) Mechanism of the Pasteur effect. 1942O. Meyerhof et al. Symposium Respiratory Enzymes 48 Most doubly equipped organisms possess in the Pasteur effect a regulatory device that enables them to use, as occasion demands, either their aerobic or their anaerobic systems. 1953Fruton & Simmonds Gen. Biochem. xx. 483 Under anaerobic conditions the rate of consumption of carbohydrate by muscle tissue is approximately six to eight times that observed under aerobic conditions... This inhibition, by oxygen, of the rate of carbohydrate breakdown is frequently termed the Pasteur effect. 1971I. G. Gass et al. Understanding Earth x. 146/2 In many primitive organisms, the change-over from fermentation to respiration occurs when oxygen reaches about 1 per cent of its present concentration in the atmosphere. Pasteur pointed out this effect..during his study of the spoilage of wines, so it is known as the ‘Pasteur effect’.
[1876tr. Schützenberger's On Fermentation ii. iii. 327 (heading) M. Pasteur's flask to deprive the air of its germs.] 1882W. W. Cheyne Antiseptic Surg. i. 17 Mr. Lister has found that in Pasteur's flasks with the long open necks, no floating dust is present after what was originally there has settled. 1913G. Martin Industr. & Manuf. Chem.: Organic v. i. 231 A pure culture in sterilised wort is obtained by inoculating from each separate colony nutrient sterilised wort contained in a Pasteur's flask. Ibid., A small amount of pure yeast culture from a Pasteur flask. 1969R. K. Das Industr. Chem. II. xvi. 221 The sterile wort is inoculated with pure culture (from the Pasteur flask).
1902J. W. H. Eyre Elem. Bacteriol. Technique i. 21 (heading) Capillary pipettes or Pasteur's pipettes. 1903Swithinbank & Newman Bacteriol. of Milk 547 (heading) Method of making a Pasteur pipette. 1972Jrnl. Endocrinol. LIV. 108 Fluid from control and test dishes was removed with a sterile Pasteur pipette.
1930Biochem. Jrnl. XXIV. 1302 Ethyl isocyanide is therefore said to be a specific inhibitor of the Pasteur reaction, i.e. of the reaction between respiration and fermentation, using the latter term to include glycolysis. 1966Irvine & James tr. Lundegårdh's Plant Physiol. iv. 193 The exact position of the Pasteur reaction in the glycolysis chain..cannot be very easily determined. |