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Chapter ID: CBB153077081

Mechanism and Chemical Medicine in Seventeenth-Century England: Boyle’s Investigation of Ferments and Fermentation (2016)

Clericuzio, Antonio (Author)

Pages: 271-293

URI: http://link.springer.com/chapter/10.1007/978-94-017-7353-9_12

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Physiology Medicine Fermentation Chemistry Experiments and experimentation Natural philosophy England Boyle, Robert

In this paper I take into account Boyle’s explanation of vital phenomena, paying special attention to his work on fermentation. Boyle never published a specific work on ferments and fermentation, yet, this subject played a central part in his medical agenda. He pointed out that the understanding of ferments and fermentation would throw new light on physiological phenomena, notably on digestion. He was not isolated in his quest for the knowledge of fermentation: most early modern natural philosophers and physicians thoroughly investigated this topic providing different accounts of the fermentative process. The research on fermentation became an integrant part of the Oxford physiologists’ work on blood and respiration. In the first part of the paper, I examine the alchemical and Paracelsian roots of early modern research on fermentation, in the second, I investigate the chemical and medical work on fermentation carried out by the English physiologists (including Thomas Willis and the English Helmontians), as well as by Boyle and Newton.

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Book Benjamin Goldberg; Peter Distelzweig; Evan R. Ragland (2015) Early Modern Medicine and Natural Philosophy. unapi

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https://data.isiscb.org/isis/citation/CBB153077081/

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