Book Review : Microbe Hunters

Book Name : Microbe Hunters

Writer of book : Paul Henry de Kruif

Paul Henry de Kruif was an American microbiologist and an author. Microbe Hunters is a timeless science classic. Microbe Hunter is a tale of man's striving to understand the invisible world around him. The book illustrates stories of the scientists, bacteriologists, doctors, and medical technicians who discovered microbes and invented the vaccines to counter them.

This science classic histories the pioneering bacteriological work of the first scientists to eplore the microscopic world. De Kruif reveals the now apparently simple but really fundamental discoveries of science - for instance, how a microbe was first viewed in a clear drop of rain water. For the first time ever, Louis Pasteur discovered that a simple vaccine could save a man from the ravages of rabies by attacking the microbes that cause it.

This book is the briefing for all further reading in microbes, disease etc. Science background is not essential to understand and appreciate this book elaborates history of science.

The book is divided into chapters as .

LEEUWENHOEK: First of the Microbe Hunters,

PASTEUR: Microbes Are a Menace!,

PASTEUR: And the Mad Dog,

ROSS VS. GRASSI: Malaria, etc.

The story of success and failures of each scientist and his hunt is clearly articulated and linked across time so that you get the appreciation of how modern scientists are always standing on shoulders of those before.

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स्व-विकासाचा मार्ग दुकानातून पातळ पोहे आणून त्याचा तयार केलेला चिवडा आणि तेच पातळ पोहे दोन दिवस उन्हात वाळवून त्याचा केलेला चिवडा — कोणता चिवडा जास्त आवडतो ? अळूची भाजी खाल्ल्यानंतर तुमच्या घशात कधी खवखवले आहे का ? हे दोन स्वयंपाकघराशी आणि खाण्याशी निगडीत प्रश्न सुरुवातीला का विचारतो आहे , असा प्रश्न मनात आला का ? दुकानातून आणलेले पोहे जरी कोरडे असले तरी पातळ पोहे उन्हात वाळवल्याने त्यातील उरलेसुरले बाष्प निघून जाते , तसेच उन्हात भाजल्याने ते जास्त खरपूस बनतात. कुरकुरीत असलेले पोहे उन्हात वाळवल्याने त्यांच्या कुरकुरीतपणा या गुणात वाढ होते. अळूच्या पानात , देठात आणि कंदात कॅल्शियम ऑक्झालेटचे स्फटिक असतात , ज्यामुळे घसा खवखवतो. अळू शिजवण्यापूर्वी नीट धुतला आणि शिजवताना त्यात चिंच वा आंबट चुका वापरल्यास ही स्फटिकद्रव्ये कमी होऊन घसा खवखवण्याची शक्यता कमी होते. अळूच्या भाजीत शेंगदाणे–खोबरे ही चव वाढवणारी भर नंतरची , पण आधी चिंच वापरून भाजीतील दोष दूर करावा लागतो. स्वयंपाक करताना आपण पदार्थावर अनेक क्रिया करत असतो , ज्यामुळे पदार्थातील दोष कमी होतात किंवा निघून जातात ,...

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