Henry Clapp Sherman
Henry Clapp Sherman | |
|---|---|
 | |
| Born | 16 October 1875 Ash Grove, Virginia |
| Died | 7 October 1955 (aged 79) |
| Nationality | American |
| Awards | Franklin Medal (1947) |
| Scientific career | |
| Fields | Chemistry |
| Doctoral students | Mary Letitia Caldwell Victor LaMer Adelaide Spohn |
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]
Biography
[edit]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
[edit]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
[edit]- 1926 President, American Society of Biological Chemists
- 1933 National Academy of Sciences, elected member
- 1934 William H. Nichols Medal
- 1947 Franklin Medal[5]
- 1949 Chandler Medal, Columbia University
- 1950 Borden Award, American Institute of Nutrition[3]
Selected publications
[edit]- Chemistry of Food and Nutrition (1911)[6]
- Food Products (1914, 1948)[7]
- Methods of Organic Analysis (1915)
- The Chemistry of Food and Nutrition (1918)[8]
- The Science of Nutrition (1943)
- Foods: Their Values and Management (1946)[9]
- Food and Health (1947)[10]
- Calcium and Phosphorus in Foods and Nutrition (1947)[11]
- The Nutritional Improvement of Life (1950)[12]
- Essentials of Nutrition (1951)[13]
References
[edit]- ^ 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.
- ^ a b c d King, Charles Glen. (1975). Henry Clapp Sherman October 16, 1875–October 7, 1955. National Academy of Sciences. pp. 397-398
- ^ a b c "Biographical Memoir: Henry Sherman" (PDF). NAS Online.
- ^ Miscellaneous Publication. U.S. Government Printing Office. 1968. p. 46.
- ^ "Henry Clapp Franklin Medal". 1947.
- ^ "Reviewed Work: Chemistry Of Food And Nutrition by Henry C. Sherman". The British Medical Journal. 2 (2652): 1110. 1911.
- ^ 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.
- ^ 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.
- ^ 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.
- ^ Glass, Bentley (1949). "Reviewed Work: Food and Health by Henry C. Sherman". The Quarterly Review of Biology. 24 (4): 376.
- ^ 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.
- ^ 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.
- ^ 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.
