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Updated: July 16, 2025
Investigators are generally quiet, unimpressive men, rather diffident, and wholly wanting in the art of interesting the public in their work. It is safe to say that neither Lavoisier, Galvani, Ohm, Regnault, nor Maxwell could have gotten the smallest appropriation through Congress to help make discoveries which are now the pride of our century.
In the same court, Lavoisier, the founder and organizer of chemistry, the great discoverer, and condemned to death, asks for a reprieve of his sentence for a fortnight to complete an experiment, and the president, Coffinhal, another Auvergnat, replies, "The Republic has no need of savants." And it has no need of poets.
These discoveries prepared the way for the illustrious Frenchman, Lavoisier, who first approached the problem of fermentation with a complete conception of the nature of the work to be done.
After giving the details of his analysis of sugar and of the products of fermentation, Lavoisier continues:
He, therefore, set himself to discover whether there are different kinds of "airs" in the atmosphere, and, if there is more than one kind of "air," what is the nature of that "air" which combines with a metal in the process of calcination. About this time Priestley visited Paris, saw Lavoisier, and told him of the new "air" he had obtained by heating calcined mercury.
He then fastened the stopper securely with cement, and kept the apparatus at a temperature about 30° or 40° below that of boiling water, for a hundred and one days. At the end of that time a fine white solid had collected on the bottom of the vessel. Lavoisier removed the cement from the stopper, and weighed the apparatus; the weight was the same as it had been before the heating began.
It would have been hard for the most ingenious person to have wandered farther from the truth than Priestley does in this hypothesis; and, though Lavoisier undoubtedly treated Priestley very ill, and pretended to have discovered dephlogisticated air, or oxygen, as he called it, independently, we can almost forgive him when we reflect how different were the ideas which the great French chemist attached to the body which Priestley discovered.
We find in the roster of scientists who believed in an inspired Bible and a divine Savior, such men as Hans Christian Oerstedt, the great discoverer of electro-magnetism and the father of all modern electrical science, who declared that he "had but a desire to lead men to God by his books;" Lavoisier, father of modern chemistry, a Christian; Maedler, who reached the front rank of modern astronomers without relinquishing his childhood faith and who said: "A real scientist cannot be an infidel;" Ritter, greatest of geographers, who said: "All the world is replete with the glory of the Creator;" Virchow, the surgeon of worldwide fame, who all his life was an outspoken opponent of the evolutionary theory and whose last prayer, uttered in the presence of his fellow-scientists, was: "Christi Blut und Gerechtigkeit . . . ."
But then this name of anything very fine and very subtle came to be specially connected with the fine and subtle spirit obtained from the fermentation of sugar; and I believe that the first person who fairly fixed it as the proper name of what we now commonly call spirits of wine, was the great French chemist Lavoisier, so comparatively recent is the use of the word alcohol in this specialised sense.
It used to be said that every acid possesses more or less of the principle of acidity. Lavoisier changed the language whereby certain facts concerning acids were expressed. He thought that experiments proved all acids to be compounds of the element oxygen; and for many years after Lavoisier, the alchemical expression the principle of acidity was superseded by the word oxygen.
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