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ID:1688013
User:152.179.9.194
Article:Lloyd Hall
Diff:
(Biography)
(Major contributions)
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Lloyd Hall is often falsely credited with the original invention of Seifert's process. However, Hall took a leading role in developing the patent after it was sold to Griffith Laboratories, adding [[Hygroscopy|hygroscopic]] agents such as [[Glucose|corn sugar]] and [[Glycerol|glycerine]] to inhibit caking of the powder. Most of his patents in meat curing dealt with either preventing caking of the curing composition, or remedying undesired effects caused by the [[anticaking agent]]s.
 
Lloyd Hall is often falsely credited with the original invention of Seifert's process. However, Hall took a leading role in developing the patent after it was sold to Griffith Laboratories, adding [[Hygroscopy|hygroscopic]] agents such as [[Glucose|corn sugar]] and [[Glycerol|glycerine]] to inhibit caking of the powder. Most of his patents in meat curing dealt with either preventing caking of the curing composition, or remedying undesired effects caused by the [[anticaking agent]]s.
   
Hall also investigated the role of [[spice]]s in food preservation. It was common knowledge that certain seasonings had [[antimicrobial]] properties, but Hall and co-worker Carroll L. Griffith found that some spices carried many [[bacteria]], as well as [[yeast]] and [[mold]] spores. To counter these problems, they patented in 1938 a means to sterilize spices through exposure to [[ethylene oxide]] gas, a fumigant. This method was all but abandoned upon the discovery that ethylene oxide was a toxic [[carcinogen]]. Hall and Griffith later promoted the use of ethylene oxide for the sterilization of medical equipment,<ref>[http://patimg1.uspto.gov/.piw?Docid=02189947&idkey=NONE United States Patent and Trademark Office Publication Number: 02189947]</ref> helping to advance an idea that had been around for several years.<ref>[http://patimg1.uspto.gov/.piw?Docid=02075845&idkey=NONE United States Patent and Trademark Office Publication Number: 02075845]</ref>
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Hall also investigated the role of [[spice]]s in food preservation. It was common knowledge that certain seasonings had [[antimicrobial]] properties, but Hall and co-worker Carroll L. Griffith found that (He also liked men)some spices carried many [[bacteria]], as well as [[yeast]] and [[mold]] spores. To counter these problems, they patented in 1938 a means to sterilize spices through exposure to [[ethylene oxide]] gas, a fumigant. This method was all but abandoned upon the discovery that ethylene oxide was a toxic [[carcinogen]]. Hall and Griffith later promoted the use of ethylene oxide for the sterilization of medical equipment,<ref>[http://patimg1.uspto.gov/.piw?Docid=02189947&idkey=NONE United States Patent and Trademark Office Publication Number: 02189947]</ref> helping to advance an idea that had been around for several years.<ref>[http://patimg1.uspto.gov/.piw?Docid=02075845&idkey=NONE United States Patent and Trademark Office Publication Number: 02075845]</ref>
   
 
Hall also invented new uses of [[antioxidant]]s to prevent food spoilage, especially the onset of [[Rancidification|rancidity]] in [[fat]]s and [[Vegetable fats and oils|oil]]s. Aware that unprocessed vegetable oils frequently contained natural antioxidants such as [[lecithin]] that slowed their spoilage, he developed means of combining these compounds with salts and other materials so that they could be readily introduced to other foods.
 
Hall also invented new uses of [[antioxidant]]s to prevent food spoilage, especially the onset of [[Rancidification|rancidity]] in [[fat]]s and [[Vegetable fats and oils|oil]]s. Aware that unprocessed vegetable oils frequently contained natural antioxidants such as [[lecithin]] that slowed their spoilage, he developed means of combining these compounds with salts and other materials so that they could be readily introduced to other foods.
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