This collection consists of materials relating to the life and career of Frank Y. Chuck, a
noted research chemist and one of Stanford University's earliest graduates of color.
Included are photographs, academic transcripts, diplomas, domestic and international
patents, professional papers, notebooks, correspondence, and an oral history interview
Frank Y. Chuck (1900-1994) was a research chemist who patented a technique for the
dehydration of milk and the stabilization of whey products through crystallization so they
would dissolve easily in liquid, a process that allowed milk products to be shipped overseas
during wartime and is still used today in the production of household items such as instant
hot cocoa mix and powdered milk.
While University Archives is the owner of the physical and/or digital items, permission to
examine collection materials is not an authorization to publish. These materials are made
available for use in research, teaching, and private study. Any transmission or reproduction
beyond that allowed by fair use requires permission from the owners of rights, heir(s) or
Materials are open for research use.