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HENRY CLAPP SHERMAN
October 16, 1875-October 7, 1955
BY CHARLES GLEN KING
HENRY CLAPP SHERMAN was born on a farm in Ash Grove,
Virginia, near Washington, D.C., and lived there during
his early school years. His parents, Franklin and Caroline
Clapp Alvord Sherman, were the offspring of immigrants from
Britain who settled in America during the early history of New
England. A former professor of mathematics at Columbia Uni-
versity, F. D. Sherman prepared a record of the family in "The
Sherman Ancestry, 1420-1890." In Henry's immediate family
there were five brothers and five sisters.
As was true of many other American leaders, Sherman's
early education was in a one-room, one-teacher, graceless school.
His educational progress was rapid, however, as illustrated
by his attainment of the Bachelor of Science degree from the
Maryland Agricultural College (later the University of Mary-
land) in 1893. During the two years that followed, he continued
at Maryland in graduate studies while serving as an assistant in
chemistry. He received a fellowship in chemistry at Columbia
University (1895-1897), where he received his Master of Science
degree in 1896. In 1897, Sherman received the Doctor of
Philosophy degree from Columbia—the youngest person to be
awarded that degree from the university.
He continued as an assistant in analytical chemistry during
1897-1898 and, in the summer periods of 1898-1899, he served
397
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398
BIOGRAPHICAL MEMOIRS
as an assistant with Dr. W. O. Atwater in the U.S. Department
of Agriculture. Sherman was particularly interested in organic
analysis and the measurement of energy values. Strong friend-
sh~ps and mutual interests with personnel in the department
continued throughout his life.
From 1899 until his retirement he served as a faculty mem-
ber in the Department of Chemistry at Columbia University,
successively as lecturer, instructor, adjunct professor of ana-
lytical chemistry, professor of organic analysis, professor of food
chemistry, Mitchell Professor of Chemistry, and Executive
Officer of the Department of Chemistry (1919-1939~. The
university awarded him the honorary degree of Doctor of Sci-
ence in 1929.
Leaves of absence during Dr. Sherman's service at Columbia
University were extended to permit him to render important
services during periods of national emergency. In 1917 with the
rank of major he served with the American Red Cross Mission
to Russia, and from April 1, 1943, to June 30, 1944, he was
Chief of the Bureau of Human Nutrition and Home Economics
in the Department of Agriculture.
He often recalled with pleasure an early experience in edu-
cating the public in scientific matters when, in 1913, he served
during the summer with Dr. S. N. Babcock and H. E. Alvord
at the World's Columbian Exposition in Chicago.
Dr. Sherman's early association with Dr. Atwater in the
Department of Agriculture stimulated an interest in the ac-
curate analysis of foods, feeds, and related products. Thirty-
six of his first thirty-eight journal papers were on this general
subject during the period from 1895 to 1910. The summer
periods furnished background for his early papers and eventu-
ally led him to emphasize laboratory training in quantitative
organic analysis for graduate students. Dr. Arthur Thomas
accepted chief responsibility in this area for the department
as demands on Professor Sherman's time increased. This
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HENRY CLAPP SHERMAN
399
Thomas did very effectively in parallel with his own teaching
and intensive research in colloid chemistry.
Dr. Sherman had a similar experience with another of his
research projects. Beginning in 1910, when Edward C. Kendall
was his graduate student, Dr. Sherman's interest in the chem-
istry of enzymes, particularly in relation to the starch-splitting
amylases from plant and animal sources, developed rapidly.
Twenty papers appeared within the first seven years of Sher-
man's research in this field. Then it was gradually accepted as
a major field of emphasis by his former student and continuing
faculty associate, Dr. Mary L. Caldwell. Their evidence that the
enzyme was essentially a pure protein was one of the important
contributions (in parallel with the evidence of James B. Sumner,
John H. Northrop and others) that challenged the persistent
views of Richard Willstatter and others in Europe that it was
possible to prepare enzymes free from protein. Sherman pointed
out two basic errors in Willstatter's interpretation: He and his
associates had permitted hydrolysis of protein during long
periods of dialysis, and then used tests for enzyme activity that
were more sensitive than the tests used for protein.
As the evidence became increasingly clear that deficiencies
of protein, iron, calcium and vitamins were major health prob-
lems, Sherman began to conduct short-term experiments on
balances in relation to food intake. Then, he gradually turned
to long-term quantitative studies of nutrition in relation to
health. He also did much to encourage greater public and
professional interest in these aspects of nutrition research.
Two major types of life-span studies on food intake in relation
to health in albino rats were emphasized: first, a comparison of
experimental diets based on definite quantities of common foods
through several generations and, second, observation of the im-
provement that resulted from adding known quantities of
specific nutrients thought to be marginally deficient. One group
of rats was fed a diet (No. 16) based solely on one-sixth part by
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400
BIOGRAPHICAL MEMOIRS
weight of whole milk powder plus five-sixths parts by weight
of ground whole wheat, 1.3 percent of table salt and distilled
water. This diet supported fairly good growth, prevented any
specific signs of malnutrition, and permitted reproduction
through more than 40 generations. But the record of this group
of rats for early maturity, longevity and surviving offspring
clearly was not as good as the record of a group fed diet No. 13,
which contained one-third whole milk powder and two-thirds
whole wheat, plus salt and distilled water. Addition of calcium
or vitamin A to diet No. 16 resulted in distinct improvement.
But addition of good quality protein, which accelerated early
growth, caused less favorable records—unless additional calcium
was furnished to compensate for the early rapid growth and
increased bone development. The meticulous care of experi-
mental animals by H. Louise Campbell was of great assistance
in these long-term studies that could not be readily conducted
by graduate students.
Another example of improving diets of marginal value was
shown in relation to vitamin A. In life-span tests about four
times as much of the vitamin, supplied as fish liver oil, was
required for best performance, compared to the quantity that
prevented physical signs of vitamin A deficiency.
As there was no evidence of the exact nature of any of the
vitamins at that time, and hence no certainty of chemical
methods of measurement, Dr. Sherman recognized the need to
develop reliable methods of biological assay, which would
reflect a quantitative measure of the conjectured nutrient as-
sociated with such specific deficiency diseases as scurvy, beriberi,
rickets, xerophthalmia and pellagra. For example, "one unit"
of vitamin C could represent one-tenth of the quantity of
vitamin C required per day to prevent scurvy in a standard
guinea pig. Sherman's assay methods for vitamin A, vitamin Be,
vitamin Be (riboflavin), and vitamin C were widely adopted and
made an important contribution to advancing nutrition on a
OCR for page 401
HENRY CLAPP SHERMAN
401
quantitative basis. The thoroughness with which he sought
to identify the approximate range of optimum intake of in-
dividual nutrients or specific types of food mixtures was re-
markable—particularly in terms of numbers of animals used,
length of time involved, number of surviving offspring, growth
rate, longevity, tissue storage, and statistical evaluation of data
as a basis for conclusions. His human balance experiments with
calcium, phosphorus, iron and protein were regarded for many
years as the best guides to health requirements for these
minerals.
When queried or chided by his friends for devoting so much
of his time, energy, and resources to biological research, his
enthusiastic reply was, "These animals are my burettes and
balances. They give quantitative answers in chemical terms to
many of man's greatest problems!" Sherman was not interested
in spectacular discoveries as such, but he was wholeheartedly
devoted to research that he was confident would result in sub-
stantial advances in human health, greater efficiency in agri-
culture, improvements in food technology, or, in time, would
accelerate chemical understanding of life processes.
Sherman was meticulous in his insistence on careful records
from his graduate students in research (records were required in
duplicate form, one for his files and one for the student), in the
citation of others' publications, and in the exact wording of
each manuscript. As reported by his associate, Dr. E. J. Quinn,
when one of the students expressed a complaint at the require-
ment of so many successive drafts for journal papers, Dr. Sher-
man replied quietly, but with unmistakable firmness, "As many
drafts may be required as there are paragraphs in the finished
manuscript."
Sherman's immediate interest in possible applications of
research to improvements in the full gamut of food practices,
from agriculture to the consumer, was illustrated in 1927 when
he was shown the assay data confirming a high concentration
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402
BIOGRAPHICAL MEMOIRS
of vitamin C in green peppers. Knowing that this author had
worked with peppers during earlier years on a farm, he asked
a whole series of questions concerning how widely peppers
could be grown in different areas, how well they met require-
ments for marketing, and the variety of ways they might be
utilized in food practices. And, when he learned that samples
of powdered milk from newly developed spray driers showed
a distinctly higher content of vitamin C than was contained
in the product from conventional drum driers, he smiled and
said quickly, "I think the Borden Company will be glad to
know that!"
Professor Sherman's keen interest in the relationship of
food practices to health was evident in nearly all of his lectures
and writing. Through many years, beginning in 1920, he joined
with Professor C. E. A. Winslow and others in Reports on
Nutrition Problems or reports on specific topics for the Amer-
ican Public Health Association and its journal. His textbooks
on nutrition soon became the most widely used in their re-
spective spheres, and his books of a more general nature or on
specific topics had wide acceptance. Sherman's first text,
Methods of Organic Analysis (1905) was published in a second
edition in 1912; the second text, Chemistry of Food and Nutri-
tion (1911; 7th ea., 1946) was the most widely used of all. The
monograph entitled The Vitamins, with S. L. Smith as co-
author, was a notable contribution sponsored by the American
Chemical Society through two editions (1922 and 1931~. Both
as a public service and as a tribute to his outstanding contri-
butions in nutrition education and research, Sherman's associ-
ates, with assistance from the Nutrition Foundation, prepared
for the Macmillan Company a single volume, Selected Works
of Henry Clapp Sherman, published in 1948.
His own evaluation of the science of nutrition is well ex-
pressed in the introduction to the book: "There is already a
world-wide awakening of interest in the potentialities of the
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HENRY CLAPP SHERMAN
403
knowledge already gained, and of desire in almost every nation
that the benefits of this newer knowledge of nutrition shall be
brought within reach of all its people through more adequate
and better-balanced food supplies. All over the earth there are
now modern-minded men of affairs who, without necessarily
having a scientific understanding of nutrition, have nevertheless
grasped the fact of its significance for higher health and longer,
more efficient life; and are working, both through education
and governmental action to bring these benefits to their people.
In the non-technical language of Lord Astor they see the im-
portance to their people having, 'not only enough food, but
further, enough of the right kinds of food.' Thinking nation-
ally, each wants the higher efficiency of a better-nourished body
of fellow-citizens. Thinking internationally, all are coming
to want a more equitable distribution of the world's food among
the world's people. Our increasingly scientific concept of better
use of food and of resources for food production is keyed to the
growing realization that all people live in one world."
The faculty at Teacher's College of Columbia University
contributed extensively to Dr. Sherman's accomplishments in
nutrition education and in the joint sponsoring of students for
graduate degrees and research. Mary Schwartz Rose, Grace
MacLeod, Clara Mae Taylor, and Orrea Pye were recognized
nationally and internationally as among the most energetic and
effective leaders in nutrition education. Professor Sherman
served as chairman of a special committee in the Graduate
School with responsibility for establishing requirements for
Ph.D. students in nutrition and for guiding them in the selec-
tion of their course work. In chemistry and in other basic
sciences, the students were required to meet the same standards
in designated courses and examinations as other students in
the respective disciplines. The large seminar originally chaired
by Dr. Rose, but later by Dr. Sherman, in the chemistry depart-
ment was interdepartmental and included faculty members and
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404
BIOGRAPHICAL MEMOIRS
selected graduate students in other departments and in Teachers
College.
In addition to postdoctoral scientists who participated in
research with Professor Sherman, a large number studied with
him as their major adviser for the Ph.D. degree. E. C. Kendall
and A. O. Gettler were among his first students. Among others
were A. W. Thomas, V. K. LaMer, and M. L. Caldwell, who
remained on the department staff, and P. L. Day, J. H. Axt-
mayer, A. Spohn, R. T. Conner, M. Adams, M. D. Schlesinger,
H. K. Stiebeling, E. L. Batchelder, E. N. Todhunter, M. L.
Fincke, E. W. Toeper, F. L. MacLeod, and E. Woods.
The intensity and persistence with which Dr. Sherman
normally worked made one hesitant to interrupt or ask for an
appointment unless a serious issue were at stake. His sincere
personal interest in his students and faculty associates and his
remarkable sense of courtesy were so clear, however, that de-
mands on his time were always heavy. Hence, it was delightful,
and one of his great gifts, to see how quickly and naturally he
would relax at luncheon, dinner, or other break periods and
show a continuing sense of subtle humor that made his friend-
ship doubly rewarding.
Sherman was by nature relatively quiet and shy, with a stead-
fast sense of courtesy, honesty, discipline, and kindliness. Both
his home life and his spontaneous relationships with others were
characterized by these qualities. As a teacher, Sherman was a
continuing inspiration to his students.
His most famous student, Nobel Laureate Edward C. Ken-
dall expressed his regard for Professor Sherman in terms that
others would gladly endorse: "His scientific papers do not re-
flect his genial capacity for friendship, his deep understanding
of human nature, his lack of malice and intrigue, his sense of
humor, his modesty and in short, his kindly spirit which en-
deared him to his students and associates." And P. L. Day, an
outstanding student, many years later wrote, "Although quick
OCR for page 405
HENRY CLAPP SHERMAN
405
of wit he did not indulge in breezy repartee; neither did he
ever raise his voice in argument or anger."
Beyond his direct services to Columbia University, Dr.
Sherman accepted numerous professional appointments, in-
cluding Research Associate with the Carnegie Institution, 1912-
1929, 1933-1939; member of the Committee on Food and
Nutrition, National Research Council, 1920-1928, 1940-1943,
and chairman of the Committee on Human Nutrition, chairman
of the Committee on Nutrition Problems, American Public
Health Association, 1919-1933; Scientific Advisory Committee
of the Nutrition Foundation, 1942-1952; President of the Amer-
ican Institute of Nutrition, 1931-1933; collaborator, U.S. Nu-
trition Laboratory 1940-1942; and Chief, U.S. Bureau of
Human Nutrition, 1943-1944.
Special honors received by Dr. Sherman included medalist,
American Chemical Society, 1934; Franklin Medal, Franklin
Institute, 1946; Chandler Medal, Columbia University, 1949;
Borden Award, American Institute of Nutrition, 1950; Vice-
President, American Chemical Society, 1907-1908; President,
American Society of Biological Chemists, 1926; member, Na-
tional Academy of Sciences, 1933; honorary member, the
Harvey Society.
There were four children in the Sherman family, Phoebe
(deceased, 1929), Henry Alvord, William Bowen (deceased,
1971), and Caroline Clapp (Mrs. Oscar E. Lanford, Jr.~. Henry,
William, and Caroline all had outstanding careers, respectively,
in chemical engineering, medicine, and biochemistry.
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406
KEY TO ABBREVIATIONS
BIOGRAPHICAL MEMOIRS
BIBLIOGRAPHY
Am. Food .T- = The American Food Journal
Am. J. Physiol. American Journal of Physiology
Am. l. Public Health American journal of Public Health
Am. Med. _ American Medicine
Am. Public Health Assoc. Yearb. _ American Public Health Association
Yearbook
Ann. Rev. Biochem.—Annual Review of Biochemistry
Ann. Surv. Am. Chem. Annual Survey of American Chemistry
Bull. N.Y. Acad. Med. - Bulletin of the New York Academy of Medicine
Carnegie Inst. Wash. Yearb. - Carnegie Institution of Washington Year-
book
Child Health Bull. Child Health Bulletin
Columbia Univ. Q. - Columbia University Quarterly
I. Am. Chem. Soc. Journal of the American Chemical Society
I. Am. Diet. Assoc. journal of the American Dietetic Association
I. Am. Med. Assoc. journal of the American Medical Association
I. Biol. Chem. journal of Biological Chemistry
I. Chem. Educ. Journal of Chemical Education
I. Franklin Inst. Journal of the Franklin Institute
J. Home Econ. - Journal of Home Economics
I- Ind. Eng. Chem. - Journal of Industrial and Engineering Chemistry
I. Nutr. Journal of Nutrition
Proc. Natl. Acad. Sci. Proceedings of the National Academy of Sciences
Proc. Soc. Exp. Biol. Med. - Proceedings of the Society for Experimental
Biology and Medicine
Sch. Mines Q. School of Mines Quarterly
Sci. Mon.- Science Monthly
U.S. Dep. Agric. Bull. _ U.S. Department of Agriculture Bulletin
1895
The determination of nitrogen in fertilizers containing nitrates.
J. Am. Chem. Soc., 17:567-78.
1896
A study of methods for the determination of starch. Sch. Mines
Q., 17:356.
1897
The insoluble carbohydrates of wheat. J. Am. Chem. Soc., 19:291-
324.
OCR for page 420
420
BIOGRAPHICAL MEMOIRS
report as research associate) Carnegie Inst.
27:359.
1929
Wash. Yearb.,
Food Products. New York, Macmillan Inc. 687 pp.
With M. R. Sandels. Experiments with reference to the more
heat-stable factor of the vitamin B group (factor P-P, vitamin
B2 or G). Proc. Soc. Exp. Biol. Med., 26:536-40.
With D. B. Jones, T. P. B. ~ones, E. L. Fisk, and C. E. A. Winslow.
Vitamins as factors in health and in food values. II. Am. J.
Public Health, 19:482.
The problem of sweets for children.
Child Health Bull., 5:65.
With H. K. Stiebeling. Quantitative studies of responses to dif-
ferent intakes of vitamin D. l. Biol. Chem., 83:497-504.
Food and Health. (De Lamar Lectures, 1928-1929) Baltimore,
Williams & Wilkins Co.
Chemical investigation of amylases and related enzymes. (Annual
report as research associate) Carnegie Inst. Wash. Yearb.,
28:351.
1930
With H. K. Stiebeling. The relation of vitamin D to deposition
of calcium in bone. Proc. Soc. Exp. Biol. Med., 27:663-65.
With H. I. Campbell. Further experiments on the influence of
food upon longevity. i. Nutr., 2:415-17.
The vitamins as factors in nutrition. Illinois Department of Public
Health, Educational Health Circular, 5:3.
With M. L. Caldwell and H. H. Boynton. A quantitative study of
the influence of acetate and of phosphate on the activity of malt
amylase. l. Am. Chem. Soc., 52:1669-72.
With M. L. Caldwell and M. Cleaveland. The influence of certain
neutral salts upon the activity of malt amylase. l. Am. Chem.
Soc., 52:2436-40.
A glimpse of the social economics of Porto Rico, 1930. I. Home
Econ., 22: 537-45.
Some aspects of the chemistry of nutrition in relation to health.
Porto Rico Journal of Public Health and Tropical Medicine,
5:407.
With M. L. Caldwell and M. Adams. Enzyme purification: further
experiments with pancreatic amylase. I. Biol. Chem., 88:295-
304.
OCR for page 421
HENRY CLAPP SHERMAN
421
With H. K. Stiebeling. Quantitative differentiation of vitamins
A and D. II. i. Biol. Chem., 88:683-93.
Chemical investigation of the amylases and related enzymes. (Annual
report as research associate) Carnegie Inst. Wash. Yearb.,
29:370.
The vitamins. In: Annual Survey of American Chemistry, vol. IV,
pit; 312-21. New York, Chemical Catalog Company.
1931
Nutritional problems: new light on the significance of the protec-
tive foods. Am. Public Health Assoc. Yearb., 1930-1931, p. 213.
With M. L. Whitsitt. A study of the effect of nitrous acid upon
components of the vitamin B complex.
J. Biol. Chem., 90:153-
60.
With M. R. Sandels. Further experimental differentiation of
vitamins B and G. l. Nutr., 3:395~09.
Chemistry. In: A Quarter Century of Learning, p. 275. New
York, Columbia University Press.
Enzymes and vitamins in present-day chemistry.
8:652.
I. Chem. Ed~uc.,
With E. L. Batchelder. Further investigation of quantitative
measurement of vitamin A values. I. Biol. Chem., 91:505-11.
With M. L. Caldwell and L. E. Booher. Crystalline amylase.
Science, 74:37.
With L. E. Booher. The calcium content of the body in relation
to that of the food. I. Biol. Chem., 93:93-103.
With A. Bourgquin. Quantitative determination of vitamin G
(Bid. J. Am. Chem. Soc., 53:3501-5.
With E. F. Chase. A quantitative study of the determination of
the antineuritic vitamin B. l. Am. Chem. Soc., 53:3506-10.
Some recent advances in the chemistry of nutrition. I. Am. Med.
Assoc., 97:1425-30.
Emergency nutrition. Child Health Bull., 7:185-88.
The vitamins. In: Annual Survey of American Chemistry, vol. V,
pp. 333~2. New York, Chemical Catalog Company.
1932
With E. L. Fisk, C. E. A. Winslow, and E. M. Nelson. The practical
significance of the vitamins to health. Am. Public Health
Assoc. Yearb., 1931-1932, p. 126.
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422
BIOGRAPHICAL MEMOIRS
The vitamins from the view-point of the official chemist. (Wiley
Memorial Lecture) journal of the Association of the Official
Agricultural Chemists, 15: 103-12.
Some recent advances in the chemistry of nutrition. The significance
of protective foods. (Forsyth Lecture for 1930) Boston, Forsyth
Dental Infirmary for Children.
Calcium, phosphorus and vitamins as they promote the develop-
ment and health of the teeth. Dental Survey, 8:29-30.
With I. A. Derbigny. Studies on vitamin G (B2) with special refer-
ence to protein intake. I. Biol. Chem., 99:165-71.
1933
The trend of recent advances in the chemistry of food and nutrition.
J. Am. Diet. Assoc., 9:373.
With N. Halliday. Adsorption experiments with vitamins B (B~)
and G (By. J. Am. Chem. Soc., 55:332-35.
Food and health. Am. i. Public Health, 23:335-38.
Guard against the hidden hunger. Child Health Bull., 9:135.
Thomas Bruce Freas. Columbia Univ. Q., 25:230.
Natural and induced variations in the vitamin values of milk. Am.
I. Public Health, 23: 1031-34.
A century of progress in the chemistry of nutrition.
442.
Relation of food to length of life.
32:317.
1934
With L. N. Ellis.
(By. J. Biol. Chem., 104:91-97.
With M. L. Caldwell and W. E. Doebbeling.
the purification and properties of malt amylase.
104:501-9.
Sci. Mon., 37:
Carnegie Inst. Wash. Yearb.,
Necessary versus optimal intake of vitamin G
Further studies upon
J. Biol. Chem.,
Chemistry of the vitamins with special reference to quantitative
aspects. (Nichols Medal Award Arl~lr~>~N r Tnr1 lither Chum 9~.
583.
~4 ~ ~ $~4~~ J 111~. ! 11~;. w11~111., flu.
With H. L. Campbell. Observations upon growth from the view-
point of statistical interpretation. Proc. Natl. Acad. Sci., 20:
413-16.
The twentieth century science of nutrition. Proceedings of the
West Virginia Academy of Science, 7:17-20.
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HENRY CLAPP SHERMAN
423
General review of our present knowledge of the vitamins. Bull.
N.Y. Acad. Med., 10:457.
With E. N. Todhunter. The determination of vitamin A values by
a method of single feedings. J. Nutr., 8: 347-56.
Foods for health protection. I. Home Econ., 26:493-96.
Relation of food to length of life.
33:295.
Food and Health. New York, Macmillan Inc. 290 pp.
Food chemistry, 1933 and 1934. Ann. Surv. Am. Chem., 9:206.
Carnegie Inst. Wash. Yearb.,
1935
Food as a far-reaching factor in health. Child Health Bull., 11: 1-4.
With H. L. Campbell. Rate of growth and length of life. Proc.
Natl. Acad. Sci., 21:235-39.
With M. L. Fincke. The availability of calcium from some typical
foods. l. Biol. Chem., 110:421-28.
With H. L. Campbell. Relation of food to regularity of nutri-
tional response. Proc. Natl. Acad. Sci., 21:434-36.
With H. L. Campbell and O. A. Bessey. Adult rats of low calcium
content. I. Biol. Chem., 110:703-6.
With O. A. Bessey, C. G. King, and E. I. Quinn. The normal
distribution of calcium between the skeleton and soft tissues.
I. Biol. Chem., 111:115-18.
Food supply and human progress. I. Ind. Eng. Chem., 27:995-96.
With H. L. Campbell. Effects of increasing the calcium content
of a diet in which calcium is one of the limiting factors. l.
Nutr., 10: 363-71.
With B. Bisbey. Experiments upon the extraction and stabilities
of Vitamin B (B~) and of lactoflavin. I. Biol. Chem., 112:415-20.
Relation of food to length of life. Carnegie Inst. Wash. Yearb.,
34:306.
1936
Calcium as a factor in the nutritional improvement of health.
Proc. Natl. Acad. Sci., 22:24-26.
Lafayette Benedict Mendel. Science, 88:45-47.
With M. Speirs. Calcium and phosphorus retention in growth in
relation to the form of carbohydrate in the food. l. Nutr.,
11:211-18.
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424
BIOGRAPHICAL MEMOIRS
Nutritional improvement in health and longevity.
97-107.
With H. L. Campbell.
Sci. Mon., 43:
A further study of regularity of nutritional
response to chemical intake. Proc. Natl. Acad. Sci., 22: 478-81.
With L. B. Whitcher and L. E. Booher. Further studies on the
calcium content of the body in relation to calcium and phos-
phorus content of the food. l. Biol. Chem., 115:679-84.
With E. W. Toepfer. The effect of liberal intakes of calcium or
calcium and phosphorus on growth and body calcium. i. Biol.
Chem., 115:685-94.
With R. T. Conner. Some aspects of protein intake in relation to
growth and rate of calcification.
Relation of food to length of life.
35:314.
1937
J. Biol. Chem., 115: 695-706.
Carnegie Inst. Wash. Yearb.,
The bearing of the results of recent studies on nutrition on health
and length of life. (Biggs Memorial Lecture) Bull. N.Y. Acad.
Med., 13:311.
With F. G. Benedict, H. L. Campbell, and A. Zmachinsky. Basal
metabolism of rats in relation to old age and exercise during old
age. J. Nutr., 14: 179-98.
With H. L. Campbell and P. B. Rice. Nutritional well-being and
length of life as influenced by different enrichments of an
already adequate diet. J. Nutr., 14:609-20.
With C. C. Sherman. The vitamins. Ann. Rev. Biochem., 6:
335-74.
Relation of food to length of life.
36:323.
1938
Carnegie Inst. Wash. Yearb.,
With E. V. Carlson. Riboflavin and a further growth essential in
the tissues. i. Nutr., 15: 57-65.
With H. C. Kao and R. T. Conner. The availability of calcium
from Chinese cabbage. i. Biol. Chem., 123:221-28.
Human nutrition. In: Seventh International Management Congress
Proceed ings and Papers, vol. 3: Agriculture Papers, p. 117. Spon-
sored by the National Management Council of the U.S.A. Balti-
more, Waverly Press, Inc.
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HENRY CLAPP SHERMAN
425
With C. S. Lanford. Further studies of the calcium content of the
body as influenced by that of the food. I. Biol. Chem., 126:
381-87.
With H. L. Campbell. Nutritional effects of the addition of meat
and green vegetables to a wheat and milk diet. l. Nutr., 16:
603-12.
The influence of nutrition upon the chemical composition of the
normal body. In: Cooperation in research, papers prepared
in honor of John Campbell Merriam by staff members and
research associates, pp. 415-23. Carnegie Institution of Washing-
ton Publication 501. Washington, Carnegie Institution of
Washington.
Relation of nutrition to optimal health.
Physical Education, 9:406-7.
J
journal of Health and
Influence of nutrition upon the chemical composition of the normal
body. Carnegie Inst. Wash. Yearb., 37:331.
1939
With H. L. Campbell and C. S. Lanford. Experiments on the
relation of nutrition to the composition of the body and the
length of life. Proc. Natl. Acad. Sci., 25:16-20.
With L. N. Ellis. Responses to different levels of nutritional intake
of riboflavin (formerly called vitamin G). Proc. Natl. Acad.
Sci., 25:420-22.
Research on influence of nutrition upon the chemical composition
of the normal body. Carnegie Inst. Wash. Yearb., 38:297.
Calcium and phosphorus requirements of human nutrition. In:
United States Department of Agriculture Yearbook for 1939,
p. 187. Washington, U.S. Government Printing Once.
1940
With H. C. Kao. Influence of nutritional intake upon concentra-
tion of vitamin A in body tissues. Proc. Soc. Exp. Biol. Med.,
45:589-91.
Research on influence of nutrition upon the chemical composition
of the normal body. Carnegie Inst. Wash. Yearb.j 39:257.
With C. S. Lanford. Essentials of Nutrition. New York, Mac-
millan Inc. 504 pp.
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426
BIOGRAPHICAL MEMOIRS
1941
Significance of different levels of vitamin intake. l. Am. Diet.
Assoc., 17: 1.
With K. E. Briwa. The calcium content of the normal growing
body at a given age. J. Nutr., 21: 155-62.
With C. S. Lanford and B. Finkelstein. Riboflavin contents of
some typical fruits. l. Nutr., 21: 175-77.
With C. S. Lanford and H. L. Campbell. Influence of different
nutritional conditions upon the level of attainment in the
normal increase of calcium in the growing body. l. Biol. Chem.,
137:627-34
With F. O. Van Duyne, C. S. Lanford, and E. W. Toepfer. Life-
time experiments upon the problem of optimal calcium intake.
J. Nutr., 21:221-24.
Some aspects of the present significance of nutrition. l. Franklin
Inst., 231:305.
With R. T. Conner and H. C. Kao. Further studies on the rela-
tionship of the plane of protein intake to the rate of normal
calcification during growth. I. Biol. Chem., 139:835-41.
With F. O. Van Duyne. Riboflavin contents of tissues as stabilized
in the adult at liberal levels of intake. Proc. Natl. Acad. Sci.,
27:289-91.
With H. C. Kao and R. T. Conner. Influence of protein intake
upon growth, reproduction and longevity. J. Nutr., 22:327-31.
Progress in the chemistry of food and nutrition. The American
Scholar, 10:369.
Mary Swartz Rose. J. Biol. Chem., 140:687-88.
Some relations of food chemistry to the time of aging and the length
of life. News Edition, American Chemical Society, 19:1081-82.
Research on influence of nutrition upon the chemical composition
of the normal body. Carnegie Inst. Wash. Yearb., 40:287.
1942
With M. S. Ragan.
Quantitative distribution of phosphorus and
calcium in certain fruits and vegetables. l. Nutr., 23:283-92.
With N. iolliffe and T. S. McLester. The prevalence of malnutri-
tion. J. Am. Med. Assoc., 118:944-50.
Adequate nutrition and human welfare. Proceedings of the Na-
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HENRY CLAPP SHERMAN
427
tional Nutrition Conference for Defence, May 1941, p. 30.
Washington, U.S. Government Printing Office.
Research on influence of nutrition upon the chemical composition
of the normal body. Carnegie Inst. Wash. Yearb., 41:245.
With C. S. Pearson. Modern Bread from the Viewpoint of Nutri-
tion. New York, Macmillan Inc. vi + 118 pp.
The training of analytical chemists from an industrial point of view.
J. Chem. Educ., 19:589-97.
Training and opportunities for women in chemistry. In: The Chem-
ist at Work, by R. I. Grady, J. W. Chittum, and others, pp. 368-
72. Easton, Pennsylvania, Journal of Chemical Education.
1943
The Science of Nutrition. New York, Columbia University Press.
253 pp.
With L. N. Ellis and A. Zmachinsky. Experiments upon the sig-
nificance of liberal levels of intake of riboflavin. i. Nutr.,
25: 153-60.
With R. W. Little and A. W. Thomas. Spectrophotometric studies
of the storage of vitamin A in the body.
441-43.
Foods of animal origin. J
lion, 122:228-31.
With A. B. Rohrer. The bodily store of vitamin A as influenced
by age and by food. J. Nutr., 25:605-9.
With C. S. Lanford. Nutrition, 1941 and 1942. Ann. Rev. Bio-
chem., 12: 397-424.
With H. L. Campbell and C. S. Pearson.
J. Biol. Chem., 148:
T. Am. Med. Assoc. Handbool; of Nutri-
Effect of increasing cal-
cium content of diet upon rate of growth and length of life of
unmated females. l. Nutr., 26:323-25.
With C. S. Lanford. An Introduction to Foods and Nutrition.
New York, Macmillan Inc.
1944
Principles of nutrition and nutritive value of food. United States
Department of Agriculture, Miscellaneous Publication no. 546.
Washington, U.S. Government Printing Office. 40 pp.
Nutritional engineering, I-IV. l. Franklin Inst., 238: 37-38, 97-
105,273-89,319-24.
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428
BIOGRAPHICAL MEMOIRS
Nutritional principles in wartime food problems. Chemical and
Engineering News, 22:2011-12.
Research on influence of nutrition upon the chemical composition
of the normal body. Carnegie Inst. Wash. Yearb., 43:165.
1945
With H. L. Campbell, M. Udiljak, and H. Yarmolinsky. Vitamin
A in relation to aging and to length of life. Proc. Natl. Acad.
Sci., 31:107-9.
With H. L. CampbelL Stabilizing influence of liberal intake of
vitamin A. Proc. Natl. Acad. Sci., 31: 164-66.
Food and nutrition today and tomorrow. (Isabel Bevier Memorial
Lecture) Urbana, University of Illinois.
With H. L. Campbell. Influence of the calcium intake level upon
the complete life cycle of the albino rat. Am. l. Physiol., 144:
717-19.
With H. L. Campbell, M. Udiljak, and H. Yarmolinsky. Bodily
storage of vitamin A in relation to diet and age, studied by the
assay method of single feedings. I. Nutr., 30:343-48.
With A. B. Caldwell and G. MacLeod. Bodily storage of vitamin
A in relation to diet and age, studied by means of the antimony
bichloride reaction using a photoelectric calorimeter. J. Nutr.,
30: 349-53.
Research on influence of nutrition upon the chemical composition
of the normal body. Carnegie Inst. Wash. Yearb., 44:160.
1946
With M. S. Ragan. Further studies of the influence of nutrition
upon the chemical composition of the body. Proc. Natl. Acad.
Sci., 33:266-68.
With A. E. H. Houk and A. W. Thomas. Some interrelationships
of dietary iron, copper and cobalt in metabolism. i. Nutr.,
31 :609-20.
\\lith A. Z. Murray and W. C. Zmachinsky. Riboflavin as a factor
in the adequacy of the American food supply. Sci. Mon., 63:
151-53.
Research for better nutrition. i. Franklin Inst., 242:1.
The expanding opportunity of the science of nutrition. Nutrition
Reviews, 4:225-27.
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HENRY CLAPP SHERMAN
429
The nutritional improvement of life. J. Am. Diet. Assoc., 22:577-
81.
With A. Z. Murray and L. M. Greenstein. Fluorometric studies of
the riboflavin contents of muscle and liver. I. Biol. Chem.,
165:91-94.
Increasing the useful life span. In: The Science of Nutrition;
Papers Presented at Meetings of the Nutrition Foundation, Nov.
13-14, lD46, pp. 31-35. New York, Nutrition Foundation, Inc.
Nutrition policy. In: Nutrition for Young and Old, pp. 53-59.
Albany, New York State Joint Legislative Committee on Nutri-
tion.
Foods: Their Value and Management. New York, Columbia Uni-
versity Press. viii + 221 pp.
1947
With M. S. Ragan and M. E. Ball Effect of increasing food protein
upon the calcium content of the body. Proc. Natl. Acad. Sci.,
33:356-58; Nutrition Abstracts and Reviews, 18:128.
Calcium and Phosphorus in Foods and Nutrition. New York,
Columbia University Press. 117 pp.
1949
With H. Y. Trupp. Long term experiments at or near optimal
level of intake of vitamin A. l. Nutr., 37:467-74.
With H. C. Campbell and M. S. Ragan. Analytical and experi-
mental study of the effects of increased protein with liberal
calcium and riboflavin intakes: complete life cycles. l. Nutr.,
37:317-27.
1950
The Nutritional Improvement of Life.
versity Press. 270 pp.
New York, Columbia Uni-
With C. S. Pearson and M. E. Ball Quantitative effects of protein
enrichment of diet upon growth and early adult life. Proc. Natl.
Acad. Sci., 36: 106-9.
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Representative terms from entire chapter:
clapp sherman
