Lloyd augustus hall bio
Lloyd hall timeline Lloyd Augustus Hall (June 20, – January 2, [1]) was an 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 other countries.
Lloyd hall educational background Learn about Dr. Lloyd Augustus Hall, who invented a number of ways to better preserve food and amassed 59 U.S. patents during his career.
Born in Elgin, Illinois, Hall Lloyd Hall was a pioneer in the field of food chemistry, creating many of the preservative chemicals that are now used to keep food fresh without losing its flavor. His "flash-dried" salt crystals, introduced in the s, combined the preservative effect of sodium chloride with the curative action of sodium nitrate and sodium nitrite.
Lloyd Augustus Hall was An industrial food chemist, Lloyd Augustus Hall revolutionized the meatpacking industry with his development of curing salts for the processing and reserving of meats.
Lloyd Hall was born in Elgin, During his long and distinguished career in industrial chemistry, Lloyd A. Hall devised creative solutions to a host of challenging problems in the new and expanding field of food technology.
American chemist and inventor 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.
Chemist. Born: 6/20/1894. Birthplace:
Lloyd Augustus Hall was born in Elgin,Illinois, on June 20, His father, Augustus Hall, was the first pastor of the Quinn Chapel A.M.E. Church, the first African American church in Chicago. His grandmother traveled to Illinois by using the Underground Railroad at the age of just 16 years old.An industrial food chemist, Lloyd Chemist Lloyd Augustus Hall is best known for his work in the field of food technology, where he developed processes to cure and preserve meat, prevent rancidity in fats, and sterilize spices.