food.wikisort.org - Researcher

Search / Calendar

Henry Clapp Sherman (October 16, 1875 – October 7, 1955) was an American food chemist and nutritionist. He was professor of chemistry at Columbia University and a president of the American Society of Biological Chemists.[1]

Henry Clapp Sherman
Born(1875-10-16)16 October 1875
Ash Grove, Virginia
Died7 October 1955(1955-10-07) (aged 79)
NationalityUnited States
AwardsFranklin Medal (1947)
Scientific career
FieldsChemistry

Biography


Sherman was born in Ash Grove, Virginia.[2] He received a Bachelor of Science degree from the Maryland Agricultural College in 1893, a Master of Science degree from Columbia University in 1896 and a Doctor of Philosophy degree in 1897.[2] From 1899 until his retirement he was a faculty member in the Department of Chemistry at Columbia University and Professor of Food Chemistry.[2] He was Executive Officer of the Department of Chemistry (1919-1939) and was awarded an honorary degree of Doctor of Science in 1929.[2]

He provided early evidence that enzymes such as amylase could consist of pure protein and pioneered quantitive studies on the physiological impact of vitamin A, B1, B2, C calcium, phosphorus, iron and protein.[3][4]


Personal life


He married Cora Aldrich Bowen on September 9, 1903. They had four children: Phoebe (deceased, 1929), Henry Alvord (chemical engineer), William Bowen (medicine, deceased, 1971), and Caroline Clapp (biochemist, Mrs. Oscar E. Lanford, Jr.).[3]


Honors and awards



Selected publications



References


  1. Day, Paul L. (1957). "Henry Clapp Sherman: (October 16, 1875–October 7, 1955): Chemist, nutritionist, teacher, humanitarian". The Journal of Nutrition. 61 (1): 1–11. doi:10.1093/jn/61.1.1. PMID 13406603.
  2. King, Charles Glen. (1975). Henry Clapp Sherman October 16, 1875–October 7, 1955. National Academy of Sciences. pp. 397-398
  3. "Biographical Memoir: Henry Sherman" (PDF). NAS Online.
  4. Miscellaneous Publication. U.S. Government Printing Office. 1968. p. 46.
  5. "Henry Clapp Franklin Medal". 1947.
  6. "Reviewed Work: Chemistry Of Food And Nutrition by Henry C. Sherman". The British Medical Journal. 2 (2652): 1110. 1911.
  7. Tyler, David B. (1949). "Reviewed Work: Food Products by Henry C. Sherman". The Quarterly Review of Biology. 24 (2): 158–159. doi:10.1086/397006.
  8. Lusk, Graham (1918). "Reviewed Work: The Chemistry of Food and Nutrition by Henry C. Sherman". Science. 48 (1242): 398. doi:10.1126/science.48.1242.398.
  9. Glass, Bentley (1948). "Reviewed Work: Foods: Their Values and Management by Henry C. Sherman". The Quarterly Review of Biology. 23 (4): 377. doi:10.1086/396716.
  10. Glass, Bentley (1949). "Reviewed Work: Food and Health by Henry C. Sherman". The Quarterly Review of Biology. 24 (4): 376.
  11. McCollum, E. V. (1948). "Reviewed Work: Calcium and Phosphorus in Foods and Nutrition by Henry C. Sherman". The Quarterly Review of Biology. 23 (1): 71.
  12. Schneider, B. Aubrey (1952). "Reviewed Work: The Nutritional Improvement of Life by Henry C. Sherman". The Quarterly Review of Biology. 27 (1): 113. doi:10.1086/398790.
  13. Reen, R. van (1952). "Reviewed Work: Essentials of Nutrition by Henry C. Sherman, Caroline Sherman Lanford". The Quarterly Review of Biology. 27 (2): 226. doi:10.1086/398948.


Текст в блоке "Читать" взят с сайта "Википедия" и доступен по лицензии Creative Commons Attribution-ShareAlike; в отдельных случаях могут действовать дополнительные условия.

Другой контент может иметь иную лицензию. Перед использованием материалов сайта WikiSort.org внимательно изучите правила лицензирования конкретных элементов наполнения сайта.

2019-2024
WikiSort.org - проект по пересортировке и дополнению контента Википедии