Harry Snyder (scientist) Totally Explained

Everything about Harry Snyder Scientist totally explained

Harry Snyder (1867 - 1927), born in Cherry Valley, New York, was an American agricultural scientist, a specialist in agricultural chemistry. He earned a B.S. from Cornell University in 1889, where he was subsequently instructor of chemistry at Cornell (1889 - 1891). Snyder joined the Agricultural Experiment Stationat at the University of Minnesota in 1891 as a chemist, and in 1892 became professor of agricultural chemistry in 1892 and, after 1907, professor of agricultural chemistry and soils in 1907. He left his professorship for industry in 1909 to become the chief chemist for the Russell-Miller Milling Company in Minneapolis.
Snyder Hall, constructed in 1938 as the agricultural biochemistry building at the university,, was named after him on the University of Minnesota St. Paul Campus. It is now the headquarters for the University of Minnesota College of Biological Sciences. He was President of the Sigma Xi Chapter there from 1907-08..

Author

Among his major publications were his books:

He also wrote many papers, including:

Snyder wrote numerous Department of Agriculture Bulletins, including United States Department of Agriculture Bulletins Nos. 67, 85, 101, 126, 143, 156, on the digestibility of bread. He also was the writer of many technical articles for the Encyclopedia Britannica.

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