Lloyd Hall

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Date of Birth June 20, 1894
Place of Birth Illinois
Date of Death Jan 2, 1971 (76)
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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
Nationality: American
Fields: Food preservation
Alma mater: Northwestern University, University of Chicago
Spouse: Myrrhene Newsome

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
Latest information about Lloyd Hall updated on April 18, 2021.

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