Henry Clapp Sherman Explained

Henry Clapp Sherman
Birth Date:	16 October 1875
Birth Place:	Ash Grove, Virginia
Nationality:	American
Field:	Chemistry
Doctoral Students:	Mary Letitia Caldwell Victor LaMer

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

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

• 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

• 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]

Notes and 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. 10.1093/jn/61.1.1. 13406603.
2. King, Charles Glen. (1975). Henry Clapp Sherman October 16, 1875–October 7, 1955. National Academy of Sciences. pp. 397-398
3. NAS Online . Biographical Memoir: Henry Sherman.
4. Book: Miscellaneous Publication. 1968. U.S. Government Printing Office. 46.
5. Web site: Henry Clapp Franklin Medal . 1947.
6. 1911. Reviewed Work: Chemistry Of Food And Nutrition by Henry C. Sherman . The British Medical Journal. 2. 2652. 1110.
7. Tyler, David B.. 1949. Reviewed Work: Food Products by Henry C. Sherman. The Quarterly Review of Biology. 24. 2. 158–159. 10.1086/397006.
8. Lusk, Graham. 1918. Reviewed Work: The Chemistry of Food and Nutrition by Henry C. Sherman. Science. 48. 1242. 398. 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. 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. 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. 10.1086/398948.