Prout was born in Gloucestershire, England. He was trained as a physician, but very early became interested in the chemistry of living organisms. Most of Prout's original research and thought involved the chemistry of nutrition. In 1827, he suggested dividing foods into the three large classifications-- carbohydrates, fats, and proteins--that are still used by nutritionists today.

His most important discovery in the field of nutrition was his recognition of the existence of hydrochloric acid in the stomach. Scientists were--and, to some extent, still are--amazed that the presence of such a potent acid in living organisms does not cause them serious damage. Prout's findings were published in an 1824 edition of the Quarterly Journal of Science and the Arts.

Prout made other important contributions to organic chemistry, such as the development of methods for urinalysis and the analysis of organic compounds by means of combustion.

Prout's name will be forever famous...