Lloyd hall invention

Lloyd hall cause of death
June 20, 1894 – January 2, 1971 Lloyd Augustus Hall invented a number of ways to better preserve food.
Born in Elgin, Illinois, Hall was a distinguished student.

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Lloyd Hall

American chemist (1894–1971)

Lloyd Augustus Hall (June 20, 1894 – January 2, 1971^[1]) was an American chemist, who contributed to the science of food preservation. By the end of his career, Hall had amassed 59 United Statespatents, and a number of his inventions were also patented in other countries.

Biography

Lloyd Hall was born in Elgin, Illinois on June 20, 1894.^[1] Hall's grandmother came to Illinois using the "Underground Railroad" at the age of sixteen. His grandfather came to Chicago in 1837 and was one of the founders of the Quinn Chapel A.M.E. Church. He became the church's first pastor in 1841. Hall's parents, Augustus and Isabel, both graduated high school. Although Lloyd was born in Elgin, his family moved to Aurora, Illinois. He graduated in 1912 from East Side High School in Aurora.^[2] After graduating school, he studied pharmaceutical chemistry at Northwestern University, earning a Bachelor of Science and a [Master's degree]at the University of Chicago. At Northwestern, Hall met Carroll L. Griffith, who with

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Lloyd Hall

Like his coeval Frederick Jones, Lloyd Augustus Hall played a major role in the American food industry. While Jones revolutionized food transportation, Hall invented ways to preserve the foods themselves.

Born in Elgin, Illinois, Hall was a distinguished student. His BS in Pharmaceutical Chemistry from Northwestern University in Chicago (1916) paved the way for his ScD from Virginia State College (1944). In the interim, Hall became one of the nation's foremost food chemists.

In Chicago, Hall was the Senior Sanitary Chemist of the Department of Health and President of Chemical Products Corp., before joining Griffith Laboratories as a consultant in 1925. Here, while rising to the position of Technical Director and Chief Chemist, Hall earned over 100 U.S. and foreign patents in food chemistry.

Before Hall's inventions, the chemical preservation of foods was scarcely a science. Most preservation was done with salts, and it was difficult to keep foods from spoiling without making them taste bitter. Hall first found

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Lloyd Hall

Lloyd Augustus Hall (June 20, 1894 - January 2, 1971) was an African American chemist who contributed to the science of food preservation. By the end of his career, Hall had amassed 59 United States patents, and a number of his inventions were also patented in foreign countries.

Early life

Lloyd Hall was born in Elgin, Illinois. His father was a Baptist minister, Lloyd's grandfather was one of the first black preachers at the church his father ministered. After attending high school in Aurora, Illinois, he earned a bachelors degree in chemistry from Northwestern University.

Early career

With the onset of the United States' involvement in World War I, he was commissioned as a lieutenant and explosives inspector in the Ordnance Department. However, he found himself at the receiving end of a variety of discriminatory practices in the military and requested transfer. Over the next nine years, he worked for several chemical laboratories, frequently as a consultant, until in 1925 he was hired by Griffith Laboratories, where he would do most of his work in f