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| place a picture here | Lloyd Hall was a chemist who worked in the field of food technology. Halls father was a Baptist minister and his grandfather was founder and first pastor of the Quinn Chapel A.M.E. Church. Halls mother fled to the underground railroad at the age of sixteen. Hall was born in Elgin, Illinois on June 20, 1894, but then grew up in Aurora, Illinois. Hall was also an inventor inventing new ways to preserve food. He became interested in chemistry by taking a chemistry class at East Aide High School. Hall was the captain of a debating team for a year. Hall was also an athletic person and a letterman on the track and baseball teams. He delivered newspapers in the morning, while keeping his grades high.  Hall worked his way through Northwestern University and graduated in 1916 with a B.S. degree in pharmaceutical chemistry . In September, 1919 he married Myrrhene Newsome. Together they had two children, Dorothy and Kenneth. Hall accepted a full time job at the Chemical Products Corporation in Chicago. Hall became president for the Chemical Products Corporation from 1921-1924. Hall then retired from the Chemical Products Corporation in 1959. Hall spent an amount of time in work which lead to projects such as puncture sealing composition. Hall had an interest in fields of seasonings, spice extractives, enzymes, detergents, vitamins, and asphalt. Hall used most of his time in the development of yeast foods. Then Hall had been granted 105 United States foreign patents and methods he invented in his career. Hall served in WWI and WWII as a scientific advisor. Hall helped in WWI as an assistant chief, inspector of powder and explosives. Then during WWII he was a member of the committee on food research of the scientific advisory board. Hall helped maintain military food in pure form. Lloyd Hall died on January 2,1971 in Pasadena, California. |
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