"[T]he French Academy of Sciences in 1779 had posted a prize of one kilogram of gold for a solution of the mystery of fermentation. Unfortunately, the offer had to be withdrawn in 1793... but Cagniard-Latour's inquisitive spirit was undaunted by the cancellation... He described the features of yeast cells, classified them as plants, observed the process of budding and noted the differences in shape between wine- and beer-yeasts. He also found the multiplication of the cells required nitrogenous material in addition to fermentable carbohydrate. ...Unfortunately, however, he reverted to his research interest in physics."