Lloyd Augustus Hall
Lloyd Augustus Hall’s contribution to science largely involves food preservation. Lloyd’s interest in food chemistry, a new area of chemistry, started while working at Boher Chemical Laboratory. Before his inventions, table salt (sodium chloride) was used as the major food preservative especially in preserving meat (Wilson and Jane, 34). However, table salt was not effective enough, as meat could only be preserved in a short period using this technique. Following various experiments, Lloyd came up with “flash-drying” technique as an alternative to table salt preservation. The technique involved a combination of sodium nitrate crystals and nitrite and sodium chloride, which ...