5 FAMOUS BIOLOGIST

Louis Pasteur
FRENCH CHEMIST AND MICROBIOLOGIST
Louis Pasteur
 discovered that microbes were responsible
for souring alcohol and came up with the
process of pasteurization, where bacteria
is destroyed by heating beverages and
then allowing them to cool. His work in
germ theory also led him and his team to
create vaccinations for anthrax and rabies.
Anton van Leeuwenhoek:
a Dutch tradesman and scientist, best known for
his work on the development and improvement of
the microscope and also for his subsequent
contribution

towards the study of microbiology.
Using handcrafted microscopes, Anton van
Leeuwenhoek was the first person to observe
and describe single celled organisms, which he
originally referred to as animalcules (which we
now refer to as microorganisms). He was also
the first to record and observe muscle fibres,
bacteria, spermatozoa and blood flow in
capillaries (small blood vessels).
The Father of
Microbiology
.
Compound microscopes had been
invented in the
1590s, nearly forty years before
Leeuwenhoek was
born, however there were technical
difficulties in building them, meaning
that early compound microscopes had a
magnification of 20x or 30x.
 Alexander Fleming
was a doctor and bacteriologist who discovered
penicillin, receiving the Nobel Prize in 1945.
 studied medicine, serving as a physician
during World War I. Through research and
experimentation, Fleming discovered a
bacteria-destroying mold which he would
call penicillin in 1928, paving the way for
the use of antibiotics in modern
healthcare. He was awarded the Nobel
Prize in 1945 and died on March 11, 1955.
 During World War I, Fleming served in the Royal
Army Medical Corps. He worked as a
bacteriologist, studying wound infections in a
makeshift lab that had been set up by Wright in
Boulogne, France. Through his research there,
Fleming discovered that antiseptics commonly
used at the time were doing more harm than
good, as their diminishing effects on the body's
immunity agents largely outweighed their ability
to break down harmful bacteria --
therefore, more soldiers were dying
from antiseptic treatment than from
the infections they were trying to
destroy. Fleming recommended that,
for more effective healing, wounds
simply be kept dry and clean.
However, his recommendations largely
went unheeded.
The Road to Penicillin

 September 1928, Fleming returned to his

laboratory after a month away with his family,
and noticed that a culture of Staphylococcus
aureushe had left out had become contaminated
with a mold (later identified as Penicillium
notatum). He also discovered that the colonies of
staphylococci surrounding this mold had been
destroyed.
He later said of the incident, "When I woke
up just after dawn on September 28, 1928, I
certainly didn't plan to revolutionize all
medicine by discovering the world's first
antibiotic, or bacteria killer. But I suppose
that was exactly what I did." He at first
called the substance "mold juice," and then
named it "penicillin," after the mold that
produced it.
Asuncion K. Raymundo
the first Filipina Molecular Microbiologist to
pioneer the application of biotechnology in
the Philippines. Dr. Raymundo found a way to
discriminate local prevalent pathogen strains


like Ralstonia
solanacearum and Xanthomonas oryzae to
allow selection of the appropriate variety
resistant to this strain for planting.
 Dr. Raymundo completed her bachelor’s degree
(cum laude) at the University of the Philippines,
College of Agriculture, major in Soil Microbiolog and
received her Masteral at the University of Illinois at
Urbana-Champaign, both in the United States. Dr.
Raymundo received a number of awards in
recognition of her work in microbiology, microbial
genetics and biotechnology like the National
Research Council of the Philippines Distinguished
Award in Biology, Crop Science of the Philippine
Achievement Award in Research and Outstanding
Microbiologist Award given by the Philippine Society
for Microbiology.
Bienvenido O. Juliano –
National Scientist who focused on
the properties of starch and protein
in relation to rice grain quality. He
is one of the 1964 TOYM Awardees
for Science. He was in charge of
grain quality research at the
International Rice Research Institute
from 1961-1993
and contributed much to the basic
knowledge in differences between
varieties of grain quality of rice. He
showed that any lose content of starch
is the key determinant of eating
quality of milled rice in Asia and
extremely negatively connected with
stickiness of cooked rice.
THANK YOU!