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.
Published under license with Merriam-Webster, Incorporated. © 1997-2024.
|
|
|