Introducing
Your new presentation assistant.
Refine, enhance, and tailor your content, source relevant images, and edit visuals quicker than ever before.
Trending searches
Lloyd Hall
22
Now....
Hall researched this problem for some time. Finally, he discovered that by using the gas ethylene oxide, he could kill germs in food. Because naturally-occurring moisture and gases in the meat prevented the ethylene oxide from fully reaching every surface, Hall first introduced the meat into a vacuum. This removed all barriers to the ethylene oxide, which he then used to sterilize the various foodstuffs.
List of thing that he increased the shelf life of:
Before...
- Manufacture of nitrogen-fortified whey concentrate
- Capsicum-containing seasoning composition
- Production of protein hydrolysate flavoring material
- Manufacture of stable dry papain composition
- Antioxidant
- Gelatin-based coating for food and the like
- Antioxidant material and use of said material in treating meat
- Synergistic antioxidants and the methods of preparing the same,Antioxidant
- Synergistic antioxidant containing amino acids
- Synergistic antioxidant
- Antioxidant flakes
- Antioxidant salt
- Production of protein hydrolysate
- Antioxidant composition
- Meat-curing salt composition
- Method of preserving frozen pork
- Asphalt emulsion and manufacture thereof
- Protective coating, Enoch L.Griffith (co-inventor)
- Vitamin concentrate,
- Manufacture of bleached pepper products
- Sterilizing foodstuffs, Carroll L. Griffith (co-inventor)
- Inhibited detergent composition
- Sterilizing colloid materials
- Protein composition of matter
- Yeast food
- Puncture sealing composition and manufacture thereof
- Manufacture of nitrogen-fortified whey concentrate
- Capsicum-containing seasoning composition
- Production of protein hydrolysate flavoring material
- Manufacture of stable dry papain composition
- Antioxidant
Before most meat was salted, which preserved it to be eaten later when needed. Many people disliked the flavor. Companies, who salted the meats, tried to solve this problem by salting or drying it with spices. This was the exact opposite of what they should have done. It made the fish rot faster because bacteria in the spices hastened the spoilage of the meat.
Ashten
He could have kept looking for more preservatives that would kill every type of bad bacteria. Therefore our food would last much much longer, which would help space travel.
Long and Short term effects
Nathaniel
I would have changed his invention by making it use less energy, as flash dryers take up 12- 20% of the industrial sector's energy consumption.
Citations
- http://blackinventor.com/lloyd-hall/
- Title of article: Lloyd Hall
- Gaius Chamberlain
- http://www.encyclopedia.com/history/encyclopedias-almanacs-transcripts-and-maps/hall-lloyd-augustus
- Title of article: Hall, Lloyd Augustus
- Author: The Gale Group
- https://www.acs.org/content/acs/en/education/whatischemistry/african-americans-in-sciences/lloyd-augustus-hall.html
- Title of article: Lloyd Augustus Hall
- Author: American Chemical Society
- http://www.aaregistry.org/historic_events/view/lloyd-hall-brilliant-chemist-born
- Title of article: Lloyd hall, a brilliant chemist born.
- author: African American Registry
- http://www.uh.edu/engines/epi2390.htm
- Title of article: No. 2390 LLOYD HALL
- Author: Andrew Boyd
What Changed:
One of the things that was changed about Lloyd's invention was that it was modernized to be safer and more efficient when flash drying things.
Links to Images
- https://media.giphy.com/media/iwnkdnExj1i92/giphy.gif
- http://www.acsbookshop.com/database/images/food-preserving-pdf-ebook-main-5652-5652.jpg
- https://d13yacurqjgara.cloudfront.net/users/69311/screenshots/1217438/change-gif.gif
- http://www.espressoenglish.net/wp-content/uploads/2012/02/learn-english-words-long-short.jpg
- https://www.acs.org/content/acs/en/education/whatischemistry/african-americans-in-sciences/lloyd-augustus-hall/_jcr_content/articleContent/columnsbootstrap/column1/image.img.jpg/1372181935278.jpg
- http://carriervibrating.com/wp-content/uploads/2014/08/flash-dryer2.png
- http://www.spxflow.com/en/images/full11_6911SFD47_671x386.jpg
Short
One of the short term effects of Lloyd Hall's invention was that people could go to a store to get foods that would have been difficult to find there previously. This was the beginning of supermarkets becoming a permanent food source.
Long
Some of the long term effects of Lloyd Hall's invention are that people have forgotten how to preserve their own food (because they weren't doing it anymore), longer shelf life for almost all foods, no more sour taste from foods after they had been preserved, and new foods being able to be perserved.
More on Lloyd Hall
Lloyd Hall Information
Scientist's place of Birth: Elgin, Illinois
Nationality: United States of America
Born: June 20, 1894
Died: January 2, 1971
Family: Lloyd Hall's grandmother came to Illinois with the help of the "Underground Railroad" at the age of sixteen
Co$t of hi$ invention!
Inventor:
Lloyd Hall advanced food peribis for meat and canned food.
Schooling: University of Chicago
Northwestern University
Age at time of making the invention: 38years old
What problem did the invention address or solve?
This invention solved the sour/bitter taste of food once it had been preserved.
The flash dryers that Lloyd Hall made cost approximately $5,000-6,000. He also needed to find the materials to make his dryers. There was no guarantee it would work; if it didn’t work, he had to make the changes needed to make it work.
Today flash dryers cost approximately $1,000-3,000 or more. This is because of the complex usage of hot gasses to quickly dry anything put in the chamber followed by quickly dissipating the gasses.
Hall developed a “flash-drying” technique. First, he made a strong mixture of sodium chloride, containing small amounts of sodium nitrite and sodium nitrate. He then quickly evaporated the mixture over heated metal rollers, leaving only the flash-dried crystals. These crystals looked like salt, but had the capability to quickly and safely preserve meat, locking in its freshness. Despite this great success, Hall's work was not complete. He discovered that the flash-dried crystals tended to absorb moisture from the air when stored, rendering them less effective. To solve this problem, Hall sought a way to deter the absorption of moisture by the crystals. He struck upon the idea of adding a combination of glycerin and alkali metal tartrate to the prepared flash-dried crystals. This changed their consistency from a salt-like one to a powdery one, and increased their ability to effectively preserve the meat. Finally, Hall determined that using chemically softened water in the flash-drying process improved its efficacy.