1. Lafayette Benedict Mendel was an American biochemist known for his work in nutrition, with longtime collaborator Thomas B Osborne, including the study of Vitamin A, Vitamin B, lysine and tryptophan.
15 Facts About Lafayette Mendel
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Lafayette Mendel's father immigrated to the United States from Germany in 1851, and his mother did in 1870.
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Lafayette Mendel studied classics, economics and the humanities, as well as biology and chemistry at Yale University and graduated with honors in 1891.
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Lafayette Mendel then began graduate work at the Sheffield Scientific School on a fellowship and studied physiological chemistry under Russell Henry Chittenden.
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Lafayette Mendel studied in Germany and was made an assistant professor on his return in 1896.
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Lafayette Mendel became a full professor in 1903 with appointments in the Yale School of Medicine and the Yale Graduate School as well as Sheffield.
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In promoting Lafayette Mendel, Yale made him one of the first high-ranking Jewish professors in the United States.
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Lafayette Mendel wrote over 100 papers with Osborne of the Connecticut Agricultural Experiment Station, where Lafayette Mendel was an appointee.
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Lafayette Mendel was a member of the Connecticut Academy of Arts and Sciences.
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Lafayette Mendel wrote many articles and published Changes in the Food Supply and Their Relation to Nutrition and Nutrition, the Chemistry of Life.
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Lafayette Mendel died in 1935 of a heart condition after a long illness.
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Lafayette Mendel's house in New Haven is a National Historic Landmark.
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Lafayette Mendel was made Sterling Professor at Yale in 1921.
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Lafayette Mendel was the first president of the American Institute of Nutrition.
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Lafayette Mendel was made a member of the National Academy of Sciences in 1913 and of the American Philosophical Society in 1916.