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Chuck (Frank Y.) Papers
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Collection Details
Table of contents What's This?
  • Conditions Governing Use
  • Conditions Governing Access
  • Scope and Contents
  • Biographical / Historical
  • Preferred Citation
  • Immediate Source of Acquisition

  • 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

    Conditions Governing Use

    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.

    Conditions Governing Access

    Materials are open for research use.

    Scope and Contents

    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.

    Biographical / Historical

    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.

    Preferred Citation

    [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