Henry Clapp Sherman

(1875-1955)

Educated at the University of Maryland and Columbia University. Held positions at Columbia and briefly at the U.S. Department of Agriculture. Research with Wilbur Atwater at Wesleyan and at Columbia on vitamins and minerals in food and research at Columbia on properties of enzymes and relationship of nutrients to growth. Author of "Chemistry of Food and Nutrition" and "The Vitamins."