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Medical Dictionary

Reichert–Meissl number

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

Medical Definition of Reichert–Meissl number

  1. :  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-ḵert\play 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.


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