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Lloyd Hall - Black Inventor | African American Inventors and their Inventions

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Lloyd Hall – Black Inventor

Thanks to modern technology the storing and preservation is no longer an issue of concern, but in the 1800’s, keeping ones food fresh enough to eat was a major problem. Spices had traditionally used to cure meat so that it would remain edible, but even this process had its limit due to the number of bacteria and parasites that lived (and still do live) on meats that are preserved in this fashion. This is obviously an extreme health hazard, but thanks to the chemical expertise of Lloyd Hall, food preservation has come on in leaps and bounds, and we now have a string of different preservatives that give our food the shelf life that we have come to value.

As far as African American inventors go, Hall came from relatively privileged stock. Both of his parents had high school educations, and he was fortunate to complete his high school and tertiary education at some fairly prominent schools. However, he was still subject to the racial persecution that poisoned most of the world at the time, and finding work proved somewhat problematic for a man with his unique skills set – he was once denied work after a company who conducted a telephonic interview found out that he was African American!

This kind of setback did not deter hall, and after serving as a weapons expert in World War 1, he managed to form a business partnership which allowed him to set up his own laboratory. It was here that he improved on the chemical construction and manufacturing process of curing salts, which were the best preservative for meat at the time. The salt was easier to manufacture and managed to keep the food fresher for longer. Thanks to his invention and extraordinary knowledge of chemistry, people could eat meat in safely and transport it greater distances.

 

 

 
 
 
 

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