高中课本中出现的生物史（Biological history in high school textbooks）.docVIP

高中课本中出现的生物史（Biological history in high school textbooks） Prerequisite one: the establishment of cell theory involves several important scientists 1. Hooke: English, cell discoverer, and name maker. In 1665, he observed plant cork tissue using a microscope, that consists of many rules of the chamber, and the Chamber called cell - cell. 2 Leeuwenhoek: Dutch, he used a self-made microscope to observe, red cells and animal sperm are described accurately. 3, 1830s, the German botanist Schleiden (M.J.Sehleiden, 18o4 1881) and zoologist Schwann (T.Schwann, 1810 - 1882) put forward the theory of cell, cell is the basic unit of all animals that plant structure. 4, Vilshaw (R.L.C.Virchow): German, he summed up on the basis of previous research, cells produce new cells through division.. Scientists involved in biofilm flow mosaic models 5, Ovenden (E.Overton): he had the permeability of 500 kinds of chemical substances in plant cells to tens of thousands of tests in 1895, found that the cell membrane is not the same for different material permeability: anything that can dissolve in the lipid material, is not soluble in lipid substances more easily through the cell membrane into the cell. So he put forward the hypothesis that the membrane is composed of lipids. 6, Robertson (J. D. Robertson): in 1959 he saw the membrane clear dark bright dark three layer structure in the electron microscope, combined with other scientists work, put forward the biofilm structure unit membrane model. 7, Sanger (S., J., Singer) and Nickerson: Based on the unit membrane model, a flow mosaic model is proposed. Emphasis is placed on the fluidity of membranes and the asymmetry of membrane protein distribution. Accepted by most people A scientist concerned with the discovery of enzymes 8, sparland Zagreb, Italian physiologist. In 1783, he demonstrated that gastric juice has a chemical digestive function. Pasteur: French microbiologist, chemist, put in fermented wine is due to the existence of yeast, no