Medical Dictionary

Reichert-Meissl number

Reichert–Meissl number

noun Rei·chert–Meissl num·ber \ˈrī-kərt-ˈmī-səl-ˌnəm-bər\


:  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

Biographical Note for REICHERT-MEISSL NUMBER

Rei·chert \ˈrī-ert\ , 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 (flourished 1879–1882), German chemist. Meissl is known to have written an article on the testing of yeast.
February 26, 2015
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