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Rei·chert-Meissl num·ber

n :  a Reichert value expressed as the milliliters of tenth-normal alkali required to neutralize the acids obtained from five grams of fat by a specified method of saponification and distillation - called also Reichert-Meissl value 
 
Rei•chert, Emil (1838-1894),
German food scientist. In 1879 Reichert introduced a method for determining the proportion of volatile water-soluble fatty acids present in butter, fats, and oils.
 
Meissl, Emerich (fl 1879-1882), German chemist. Meissl is known to have written an article on the testing of yeast.
 
 

 
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