Lavoisier

Chemist, Biologist, Economist

Jean-Pierre Poirier, Rebecca Balinski

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English

University of Pennsylvania Press
01 January 1998

Biography: general; Mathematics & Sciences; Chemistry

Series: Chemical Sciences in Society

"On the day following the guillotining of Antoine Laurent Lavoisier, mathematician Joseph Louis Lagrange lamented the loss of the man commonly considered the father of modern chemistry. ""It took them only an instant to cut off that head,"" he said, ""but it is unlikely that a hundred years will suffice to reproduce a similar one.""

Although he lived only to the age of 51, Lavoisier revolutionized the field of chemistry. He created the first modern table of chemical elements, recognized the role oxygen plays in the rusting of metals, demonstrated that water-previously considered one of the four fundamental elements-is a compound of hydrogen and oxygen, and asserted that the total weights of the products of a chemical reaction must equal the total weights of the reactants.

Yet despite his remarkable importance to modern chemistry, Lavoisier's scientific work was more a hobby than a profession. In fact, because he made his living as a tax collector, his scientific work was relegated to early morning and after-dinner hours. Appropriately, the picture Poirier paints of Lavoisier is that of the whole man-not only a scientist but a successful financier, respected economist, and influential administrator as well."

By: Jean-Pierre Poirier
Translated by: Rebecca Balinski
Imprint: University of Pennsylvania Press
Country of Publication: United States
Edition: New edition
Dimensions: Height: 235mm, Width: 155mm, Spine: 28mm
Weight: 700g
ISBN: 9780812216493
ISBN 10: 0812216490
Series: Chemical Sciences in Society
Pages: 544
Publication Date: 01 January 1998
Audience: College/higher education , Primary
Format: Paperback
Publisher's Status: Active

Jean-Pierre Poirier. Translated by Rebecca Balinski

Reviews for Lavoisier: Chemist, Biologist, Economist

Jean-Pierre Poirier has both a medical degree and a doctorate in economics. Formerly a practicing gastroenterologist and Director of Research at a French pharmaceutical company, he is a member of the Comite Lavoisier at the Paris Academy of Sciences.