Наци такие ленивые, что просто диву даешься.
А в гугль забить, например Hodge, John E. 19141996 Chemist и прочесть:
John Edward Hodge was bom on October 12, 1914, in Kansas City, Kansas, the son of Anna Belle Jackson and John Alfred Hodge. He was graduated from Sumner High School in 1932. He obtained the A.B. degree in 1936, and the M.A. in 1940 from the University of Kansas where he was elected to PI-ii Beta Kappa scholastic society. and Pi Mu Epsilon honorary mathematics organization. He engaged in postgraduate studies at Bradley University between 1946 and 1960; obtained a diploma from the Federal Executive Institute, Charlottesville, VA., in 1971.
His career began in Topeka, Kansas Department of Inspections where he served as oil chemist, professor of chemistry at Western University, Quindaro, KS., and in 1941 he began nearly 40 years of service at the USDA Nonhem Regional Research Center in Peoria, IL., retiring in 1980.
In 1972 he was visiting professor of chemistry at the University of Campinas, Sao Paulo, Brazil. He also served as an adjunct chemistry professor at Bradley University in 1984-85.
He received a Superior Service Award at Washington, D.C., from the U.S. Department of Agriculture in 1953, and two research team awards also.
Aside: "Non-Enzymatic Browning - Chemistry Of Browning Reactions."
Hodge gained much attention in 1979 among carbohydrate chemists when an article he wrote in 1953 was named a "Citation Classic" by the Science Citation Index. The average article published in a journal in 1973 received 5.7 citations. Hodge&#39;s article had been cited over 155 times since 1961. The paper was on Hodge&#39;s specially - the chemistry of browning reactions in dehydrated foods.
This article was quoted from the book, Scientific Thinking and ScientificWriting by Martin S. Peterson. as "an outstanding example of good organization." In the article, Hodge gave a review and analysis of the chemistry of browning reactions in food. Examples of browning reactions are the toasting of bread or marshmallows, the carmelization of sugar when heated or the browning of a cut piece of apple or banana when left exposed to the air.
The study of browning reactions is important in today&#39;s society. Artificially "browned" foods can be desirable, for instance, the smell and taste of coffee, maple syrup, or roasted nuts. Conversely, current salad bars require the reduction of browning reactions. The chemical reactions which occur in the breakdown of food products are similar to the reactions in the body when those foods are broken down in the body during digestion. These chemical reactions produce antioxidants, which have been linked to the study of aging, diabetes, and other human diseases. Thus, we see that the research contributions of just one scientist can have a large impact in many areas.
He was chairman of the Division of Carbohydrate Chemistry of the American Chemical Society in 1964, and was an active member of the cereal chemists and other scientific organizations.
Hodge encouraged young black college students to study chemistry. He made tours of historically black colleges in the South to assess their laboratory capabilities, and to recruit summer interns for research experiences.
In community service he was on the board of directors of Carver Community Center, 1952-58. Secretary in 1953 of the Citizens Committee for Peoria Public Schools; secretary for the Mayor&#39;s Commission for Senior Citizens, 1982-85; advisory board member, Central Illinois Agency for the Aging, 1975.
His active mind found certain games and sports to be a challenge. Starting with winning model airplane contests in Kansas . City, he became an expert at billiards in college, and later in Peoria, he solved crossword puzzles with speed. Chess was another fascination for John, his father, John Alfred, and his son, John Laurent.
Memberships and Awards
National Academy of Sciences -- National research Council 1977
Superior Service Award (USDA) 1953
American Chemical Society
American Association of Cereal Chemists
Phi Beta Kappa
Pi Mu Epsilon
Grant Officer, USDA, U.S. and Foreign, 1962-1975
Chairman, Division of Carbohydrate Chemistry, American Chemical Society
Comsultant in Program Review of the National research Council, 1964-1980
Founding, Honorary and Emeritus member, Phi Tau Sigma Society
Citation certificate for most cited scientific journal articles in food science (1979)
American Men and Women of Science, 15th edition (New York, Bowker), 15th edition, p. 746.
Hodge J.E. Citation Classic - Dehydrated Foods - Chemistry Of Browning Reactions In Model Systems.
USDA, Cereal Science & Foods Laboratory, Peoria IL 61604
Current Contents/Agriculture Biology & Environmental Sciences., 1979, no.12, p.10.
Scientific Thinking And Scientific Writing.
Martin S. Peterson. (New York, NY: Reinhold Pub. Corp.), 1961.
Who&#39;s Who Among Black Americans., 1985
(Detroit, MI: Gale Research, Inc.), 1985. p. 394.
Rendleman J.A. and Hodge J.E. "Complexes Of Carbohydrates With Aluminate Ion - Aldose-Ketose Interconversion On Anion-Exchange Resin (Aluminate And Hydroxide Forms)."
USDA Sea, North Regular Research Center, Peoria IL 61604
Carbohydrate Research, 1979, 75 (October), 83-99.
Mills F.D. and Hodge J.E. 1,6a,11a,11b-Tetrahydro-5,7,8-Trihydroxy-3,6a,10,11b-Tetramethyldiinden O(7,1-B-2,1e)Pyra-2,11-Dione, A Condensation Product Formed By Hydrolysis Of Amino-Hexose-Reductones.
USDA Sea, North Regular Research Center, Peoria IL 61604
Abstracts Of Papers Of The American Chemical Society, 1979, September, p.75.
Hodge JE. "Carbonyl-Amine Reactions And Their Effects On Proteins."
USDA Sea,North Regular Research Center, Peoria IL 61604
Abstracts Of Papers Of The American Chemical Society, 1979, April, p. 61.
Hodge JE. "Non-Enzymatic Browning - Chemical-Reactions That Govern Acceptance Of Seed Products In Foods."
USDA, Science & Education Administration, North Regular Research Center, 1815 N. University St., Peoria IL 61604
Cereal Foods World, 1978, 23(8): 485.
John E. Hodge, "Dehydrated Foods, Chemistry of Browning Reactions in Model Systems."
Journal of Agricultural and Food Chemistry. 1953, 1(15): 928.
John E. Hodge and Carl E. Rist, "N-Glycosyl Derivatives of Secondary Amines."
Journal of the American Chemical Society 1952, 74(6): 1494-1497.
Майн кампф запрещает?