Spalanzani was born in the Italian town of Cantiano in June 1729+12 10. /kloc-after graduating from high school at the age of 0/5, Spalanzani entered Lezo-Emilia Jesus Theological Seminary, where she studied for five years and received a good education in linguistics and philosophy. 65438-0749 transferred to the famous University of Bologna to study law. His cousin Basi is an outstanding woman and a professor of physics and mathematics at the University of Bologna. Under her guidance, Spalanzani became interested in natural science, and then transferred to natural science, where she obtained a doctorate from 65438 to 0753. Shortly thereafter, the church appointed him as a priest and became a priest on 1760.
1765, Spalanzani published his paper "Experiments with Microscope", summarizing his research on naturally occurring problems. Swiss naturalist C.Bonnet was very happy after reading this paper, and began to establish friendship with Spallanzani, and soon became good friends.
1765, Spalanzani began to study animal regeneration ability. He collected his research results in two books, namely Animal Regeneration and Experimental Results of Head Regeneration of Land Snails.
From 65438 to 0777, Spalanzani began to study the digestive physiology of animals. 1783, Spalanzani put food into a metal tube or a small ball with a small hole, and let animals swallow the small ball together with the meat, so that the food will not be affected by physical digestion, but the liquid in the stomach can enter the small ball. After a while, he took out the ball and found that the meat in the ball was gone, so he decided that there must be something in the liquid in his stomach to digest food. He first introduced the word "digestive juice", thinking that digestive juice contains some chemical components that can decompose food. The so-called digestion is the decomposition process of food by digestive juice. This is essentially different from corruption. He pointed out that digestive juice has a strong bactericidal effect. He used experiments to prove that the digestion speed is not only related to the nature of food and the amount of digestive juice, but also related to temperature, and body temperature is the most suitable temperature. He also pointed out that the secretion of small intestine may complete the whole digestive process. Due to the backward experimental conditions and methods at that time, Spallanzani didn't find out what substances in gastric juice digested food. It was not until more than 50 years later, that is, 1836, that the German physiologist Wang Shi extracted protein-digesting substance from gastric juice, which was later called "pepsin", thus revealing the mystery of gastric digestion.