LLOYD AGUSTUS HALL W h a t w

LLOYD AGUSTUS HALL W h a t w o u l d BY: HUNTER J e s u s d

BIRTH � Lloyd A. Hall was born in Elgin, Illinois on June 20, 1894. He was an African. American chemist who is best known for his work in food chemistry. This was a new branch of industrial chemistry and in 1939, people were interested in knowing just what the Institute of Food Technologist were. As Lloyd Hall continued to make contributions to his field of science, the world continued to take advantage of his study and new discoveries.

FAMILY � � Hall's grandmother came to Illinois via 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 later became the church's first pastor in 1841. Hall’s parents, Augustus and Isabel, were both high school graduates. Although Hall was born in Elgin, he was raised in another town in Illinois called Aurora and was raised by his father Augustus Hall and mother Isabel Hall. His father was a Baptist minister and son of the first pastor of the Quinn Chapel A. M. E. Church, which was the first African American church in Chicago. Hall's mother was a high school graduate whose mother had fled to Illinois via the Underground Railroad at the age of sixteen. It was through the strict teachings and respect of others by his parents that Hall was able to overcome adversity and succeed as a scientist.

ACCOMPLISHMENTS � � Food Preservation Processes An industrial food chemist, Lloyd Augustus Hall revolutionized the meatpacking industry with his development of curing salts for the processing and reserving of meats. He developed a technique of "flashdriving" (evaporating) and a technique of sterilization with ethylene oxide which is still used by medical professionals today. Lloyd Augustus Hall was born in Elgin, Illinois on June 20, 1894, and raised in Aurora, Illinois. Hall invented new ways to preserve food. In 1925, Hall was the chief chemist and director of research at Griffith Laboratories. It was here that Hall invented his processes for preserving meat using sodium chloride and nitrate and nitrite crystals. Hall also pioneered the use of antioxidants. Fats and oils spoil when exposed to oxygen in the air. Hall used lecithin, propyl gallate, and ascorbyl palmite as antioxidants, and invented a process to prepare the antioxidants for food preservation. He invented a process to sterilized spices using ethylenoxide gas, an insecticide. Today, the use of perservatives has been reexamined. Preservatives have been linked to many health issues.

BIBLIOGRAPHY � http: //www. csupomona. edu/~nova/sci entists/articles/hall. html � http: // inventors. about. com/library/inventors /bll_a_hall. htm