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Chuck (Frank Y.) Papers
SC1550
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Table of contents
Language of Material:
English
Contributing Institution:
Department of Special Collections and University Archives
Title: Frank Y. Chuck papers
Creator:
Chuck, Frank Y.
source:
Fong, Bernadine Chuck
Identifier/Call Number: SC1550
Physical Description:
4 Linear Feet
Date (inclusive): 1912-2020
Physical Location: Special Collections and University
Archives materials are stored offsite and must be paged 48 hours in advance. For more
information on paging collections, see the department's website:
http://library.stanford.edu/spc
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
assigns.
Materials are open for research use.
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.
He also developed an effective treatment for coccidiosis, an avian disease that ravaged
California in the 1930s, and was credited with saving the state's poultry industry at the
time. In addition, he began his own research laboratory where he studied the stabilization
of vitamins to manufacture vitamin concentrates and other nutritional products for the
animal husbandry industry.
For his research and innovations, Dr. Chuck was awarded twenty-seven U.S. patents and ten
foreign patents. He was also called in as an expert witness in a Canadian lawsuit involving
an infringement on his milk dehydration patents in the 1960s between two large dairy
companies.
Frank Y. Chuck, born Faw Yap Chuck, received three degrees in Chemistry from Stanford
University: a Bachelor of Arts in 1922, a Degree of Engineer in 1923, and a Doctor of
Philosophy in 1925.
His daughter Bernadine Chuck Fong, also a Stanford graduate and former president of
Foothill College, became a Trustee of Stanford University in 1987.
Sources Oral history interview transcript (1985, Frank Y. Chuck papers (SC1550). Dept. of
Special Collections and University Archives, Stanford University Libraries, Stanford,
Calif.
Biography prepared by Bernadine Chuck Fong (2020), Frank Y. Chuck papers (SC1550). Dept. of
Special Collections and University Archives, Stanford University Libraries, Stanford,
Calif.
[identification of item] Frank Y. Chuck papers (SC1550). Dept. of Special Collections and
University Archives, Stanford University Libraries, Stanford, Calif.
Immediate Source of Acquisition
Gift of Bernadine Chuck Fong, 2020.
Subjects and Indexing Terms
Asian American students--California.
Asian Americans -- California -- Stanford
Asian-Americans -- History
Chemistry -- Study and teaching.
Patents--United States
Oral history
Chuck, Frank Y.
Fong, Bernadine Chuck