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Benjamin R. Jacobs
Benjamin Ricardo Jacobs, Ph.D. (March 15, 1879 – February 3, 1963) was born at the American Consulate in Lima, Peru to Rosa Mulet Jacobs of Valparaíso, Chile, a French-Chilean, and Washington Michael Jacobs of South Carolina in the United States. Originally christened April 5, 1879 as Ricardo Benjamin Jacobs he later changed his name, once by reversing the order of his first and middle name, and then in some records by anglicizing the name Ricardo to Richard. His mother was the accomplished and well-educated daughter of a noted French merchant in Valparaíso. At the time of his birth, his father was the American vice-consul to Peru. A businessman with many interests in the United States, his father also was engaged in mining in several countries in South America and published a semi-weekly newspaper, ''El Tumbes'', and the ''Imprenta Americana''.
When the War of the Pacific broke out between Bolivia and the united forces of Chile and Peru, his family moved to Oakland, California, the state where his father had resided previously and retained business interests. They soon moved to Tucson, Arizona. In 1880, his father opened the Jacobs Assay Office (still in operation by his descendants). During the 1880s-90s, Washington M. Jacobs managed varied mining interests, and was elected Justice of the Peace of the Tucson Precinct of Pima County in 1887, serving for two years. Benjamin Jacobs grew up in multi-cultural Tucson and learned the basics of chemistry in his father's assay and chemical laboratory. He also worked in the family mining businesses in Arizona and Mexico, one of which at Ajo, Arizona later became a major copper producer. After his father's death in 1899, Benjamin Jacobs relocated his mother and younger sisters to Oakland, where nearby he attended and briefly taught chemistry at the University of California, Berkeley.
==Education and major contributions==
He obtained his Ph.D. in chemistry and concentrated upon what now would be called biochemistry, studying food and nutrition. He developed the process for enrichment of milled grains, cereals, and flours—establishing the standards for the processes and overseeing their application among the producers of the products. Enriched flours of refined grains and cereals now are common in the diets of humans. He also identified the nutritional characteristics of foods eaten in the daily diet of humans, and discovered the chemical processes that were entailed in the transformation of raw materials into foods through preparation and cooking. Providing useful guidelines, he described methods to retain as much of the nutrition in foods as possible during the growing, processing, cooking, and serving of food.
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