Cagniard-Latour, Charles

Cagniard-Latour, Charles. Memoire sur la Fermentation Vineuse. Ann. Chim. 2e Ser. 68, 206-223 (1838). 

In 1837, the chemical explanation of fermentation was dealt a shattering blow by Charles Cagniard-Latour (1777-1859), Theodor Schwann (1810-1882) and Friedrich Kutzing (1807-1893) who had independent of each other rediscovered Leeuwenhoek s old observation of the yeast cell. This remarkable coincidence was due to improvements in microscope construction represented by the achromatic compound microscope, which had recently become available and gave much better... 

The interest in SFRs has seen a tremendous increase over the last few years, because the special properties of SCFs make them particularly attractive solvents for modem synthetic chemistry. We should be aware of the fact, however, that the idea of using SCFs as reaction media has been emerging ever since the discovery of this peculiar state of matter early in the nineteenth century by Baron Charles Cagniard de LaTour, an experimental physicist in France [67]. 

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