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 transcript.

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.

4 Linear Feet

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Materials are open for research use.