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Lloyd Augustus Hall(June 20,1894 – January 02,1971)

African American Chemist Lloyd Augustus Hall , contributed to the science of food preservation. Hall had amassed 59 United States patents, and a number of his inventions were also patented in other countries.


Lloyd August Hall received his Bachelor of Science from Northwestern University in 1914, a Master of Science from Northwestern in 1916, and a Doctor of Science (D.Sc.) from Virginia State College in 1944. From 1915 to 1919, Hall has served as junior and senior Sanitary Chemist of the Department of Health laboratories for the city of Chicago, Illinois. He also served as chief chemist for John Morrel and Company of Ottuma, Illinois (1919-1921). From 1921 to 1924, he was President of the Chemical Products Corporation, Chicago.
In World War I , Lloyd Hall served as an assistant chief inspector of high explosives and research for United States government. During World War II, Lloyd Hall served as a consultant in the subsistence development and research laboratories of the Quartermaster Corps of the United States Army. Dr. Hall holds over 100 patents in the United States, Britain, and Canada.He became a consultant to the Food and Agriculture Organization of the United Nations, after his retirement.
Many of today’s food preservative chemicals were pioneered by Dr. Hall’s research. Lloyd Hall been responsible for the meat curing products, emulsions, bakery products, seasonings , protein hydrolysates, antioxidants and many other products that keep our food fresh and flavorable. Food preservatives were a matter of chances, prior to his discoveries.Most common preservative was a mixture of sodium nitrate and sodium nitrite. Preservation could be unreliable, where too much sodium nitrite turned foods bitter and unpalatable but too little would not protect against spoilage. Dr.Hall developed a successful combination of complex chemical salt which has proved to be t he most satisfactory curing salt marketed in this country. He has developed new processes for the sterilization of spices, cereals, and other food materials, and pharmaceuticals which are widely used today.

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