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William N. Stokoe
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Dr '''William Norman Stokoe''' [[FRSE]] [[Royal Institute of Chemistry|FRIC]] LLD (1892–1958) was a 20th century British organic chemist. He is primarily remembered as the scientist behind Britain's push on the consumption of [[margarine]] during the [[Second World War]] as a cheap way of introducing dietary supplements to the British population.
==Life==
His career in [[Edinburgh]] began in 1918 as Chief Chemist at the [[Craigmillar]] Creamery Co.<ref>Food Processing Industry 1959</ref>
In 1926 he was elected a Fellow of the [[Royal Society of Edinburgh]]. His proposers were [[Alexander Lauder]], [[George Barger]], Sir [[James Walker (chemist)|James Walker]] and [[Ralph Allan Sampson]].<ref>Liquid error: wrong number of arguments (1 for 2)</ref>
In the [[Second World War]] he served as Technical Advisor to the British government on Margarine Production. This was in the wake of general butter shortages in Britain. Margarine was used to fill the place of butter as a cheaper and more readily available product. A wider health issue was also addressed through the artificial addition of vitamins to margarine from that time.
In 1948 he moved from Edinburgh to [[Bromborough Dock|Bromborough Port]] on the [[River Mersey]], where he became Chief Chemist to [[Samuel van den Bergh|Van Den Bergh & Jurgens Ltd]], then Britain's largest manufacturer of margarine, and later to merge to become part of [[Unilever]]. During this period he did much to improve the palatability of margarine.
He retired in 1957 died in [[Edinburgh]] on 12 December 1958.
==Family==
He was father to Norman Leslie Stokoe (1923-2017).<ref>Scotsman (newspaper) obituaries: 5 September 2017</ref>
==Publications==
*''Rancidity of Butter and Margarine Fats'' (1921)
*''Rancidity of Coconut Oil'' (1928)
==References==
[[Category:1892 births]]
[[Category:1958 deaths]]
[[Category:British chemists]]
[[Category:Fellows of the Royal Society of Edinburgh]]
==Life==
His career in [[Edinburgh]] began in 1918 as Chief Chemist at the [[Craigmillar]] Creamery Co.<ref>Food Processing Industry 1959</ref>
In 1926 he was elected a Fellow of the [[Royal Society of Edinburgh]]. His proposers were [[Alexander Lauder]], [[George Barger]], Sir [[James Walker (chemist)|James Walker]] and [[Ralph Allan Sampson]].<ref>Liquid error: wrong number of arguments (1 for 2)</ref>
In the [[Second World War]] he served as Technical Advisor to the British government on Margarine Production. This was in the wake of general butter shortages in Britain. Margarine was used to fill the place of butter as a cheaper and more readily available product. A wider health issue was also addressed through the artificial addition of vitamins to margarine from that time.
In 1948 he moved from Edinburgh to [[Bromborough Dock|Bromborough Port]] on the [[River Mersey]], where he became Chief Chemist to [[Samuel van den Bergh|Van Den Bergh & Jurgens Ltd]], then Britain's largest manufacturer of margarine, and later to merge to become part of [[Unilever]]. During this period he did much to improve the palatability of margarine.
He retired in 1957 died in [[Edinburgh]] on 12 December 1958.
==Family==
He was father to Norman Leslie Stokoe (1923-2017).<ref>Scotsman (newspaper) obituaries: 5 September 2017</ref>
==Publications==
*''Rancidity of Butter and Margarine Fats'' (1921)
*''Rancidity of Coconut Oil'' (1928)
==References==
[[Category:1892 births]]
[[Category:1958 deaths]]
[[Category:British chemists]]
[[Category:Fellows of the Royal Society of Edinburgh]]
September 24, 2018 at 02:41AM
