Lloyd Hall

Lloyd Hall

(Food/Explosives Chemist)

Education

Reference Page

Background Information

• He graduated in 1912 from East Side High School in Aurora.

• Lloyd August Hall received his Bachelor of Science in pharmaceutical chemistry from Northwestern University in 1914.

• He received a Master of Science from Northwestern in in 1916.

• Doctor of Science from Virginia State College in 1944.

More Contributions to Science

• "Lloyd Augustus Hall: Chemist and Inventor." Lloyd Augustus Hall: Chemist and Inventor. N.p., n.d. Web. 28 Jan. 2015.

• "Lloyd Hall." The Black Inventor Online Museum RSS2. N.p., n.d. Web. 28 Jan. 2015.

• "Lloyd Hall." Wikipedia. Wikimedia Foundation, n.d. Web. 28 Jan. 2015.

• "Lloyd Augustus Hall." Lloyd Augustus Hall. N.p., n.d. Web. 29 Jan. 2015. <https://www.cpp.edu/~nova/scientists/articles/hall.html>.

• On June 20, 1894, Lloyd Hall was born in Elgin, Illinois and died on January 2, 1971

• Although Hall was born in Elgin, he was raised in another town in Illinois called Aurora.

• Hall's father was a Baptist minister and his mother was a high school graduate; both of which were very strict. This lead to Hall's academic excellence.

Contributions to Science

• Instead of table salt, Hall used a mixture of sodium chloride, sodium nitrate and sodium nitrite to preserve and cure the meat. A problem, however, was that the nitrates and nitrites went into the meat before sodium chloride could preserve it. Hall fixed this problem using flash-drying.

• Flash-drying these crystals involved encasing the nitrates and nitrites within the sodium chloride shell so that the meat would be preserved before it was cured. (Sodium Chloride=preserved, Nitrates+Nitrites=cured)

• Soon after Lloyd received his doctorate (1917-1918), World War I broke out and he was appointed Chief Inspector of Powder and Explosives.

• In 1921, Lloyd Hall began to spend a lot of time improving the technologies behind curing meat working for the Boyer Chemical Laboratory in the field of food chemistry.

• Curing meat is essentially just forcing the meat to maintain a healthy, red color.

• During that time period, meats had been preserved by using sodium chloride (table salt).

Fun Facts

• Hall's grandmother came to Illinois from the Underground Railroad.

• His grandfather founded Quinn Chapel in Chicago.

• Lloyd Hall, the Chemistry Department in University of Alabama, is not named after Lloyd Hall but rather a man named Steward Lloyd.

• Despite being a food chemist, his contributions led to great bounds in medical processes.

Awards

He was awarded several honors during his lifetime, including honorary degrees from:

• Virginia State University
• Howard University
• the Tuskegee Institute

In 2004, he was inducted into the National Inventors Hall of Fame . (33 years after death)

Created By: Alex Chung