Henry Clapp Sherman

Henry Clapp Sherman
Born (1875-10-16)16 October 1875
Died 7 October 1955(1955-10-07) (aged 79)
Nationality United States
Awards Franklin Medal (1947)
Scientific career
Fields Chemistry

Henry Clapp Sherman (1875-1955) was a professor of chemistry at Columbia University and a president of the American Society of Biological Chemists.[1]

Sherman was born in Ash Grove, Virginia in 1875 and received a Bachelor of Science degree from the Maryland Agricultural College in 1893 and Doctor of Philosophy degree from Columbia in 1897.

From 1899 until his retirement he was a faculty member in the Department of Chemistry at Columbia University and Professor of Food Chemistry. 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.[2][3]

Personal life

He had four children: Phoebe (deceased, 1929), Henry Alvord (chemical engineer), William Bowen (medicine, deceased, 1971), and Caroline Clapp (biochemist, Mrs. Oscar E. Lanford, Jr.).[2]

Honors and awards

  • 1926 President, American Society of Biological Chemists
  • 1933 National Academy of Sciences, elected member
  • 1947 Franklin Medal[4]
  • 1949 Chandler Medal, Columbia University
  • 1950 Borden Award, American Institute of Nutrition[2]

References

  1. ↑ http://www.asbmb.org/uploadedfiles/AboutUs/ASBMB_History/Past_Presidents/1920s/1925Sherman.html
  2. 1 2 3 "Biographical Memoir: Henry Sherman" (PDF). NAS Online.
  3. ↑ Miscellaneous Publication. U.S. Government Printing Office. 1968. p. 46.
  4. ↑ "Henry Clapp Franklin Medal". 1947.
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