Lloyd Augustus Hall 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.
|Born:||Lloyd Augustus Hall, June 20, 1894, Elgin, Illinois|
|Died:||January 2, 1971|
|Alma mater:||Northwestern University, University of Chicago|
About Lloyd Hall
Remembered for his significant innovations in the realm of food preservation, this twentieth-century chemist patented close to sixty of his food processes. Most notably, he further developed chemist Karl Seifert's meat curing methods.
Lloyd Hall Before Fame
After earning a bachelor's degree in chemistry and pharmaceuticals from Northwestern University, he received his master's degree from the University of Chicago and went on to work for the Illinois-based Griffith Laboratories.
Achievement of Lloyd Hall
He held chief chemist positions at both the Chicago Department of Health and the John Morrell Company.
Lloyd Hall Family Life
The grandson of a woman who escaped slavery via the Underground Railroad and a man who founded the Quinn Chapel African Methodist Episcopal Church, Hall grew up in Elgin and Aurora, Illinois. He was married to Myrrhene Newsome.
Associations of Lloyd Hall
He was a contemporary of fellow African-American chemist Percy Julian.
Information related to Lloyd Hall
- African-American military personnel
- 20th-century American chemists