- Reichert value
The Reichert value (or more fully, the Reichert-Meissl-Wollny value or Reichert-Meissl-Wollny number) is a value determined when examining
fat . The Reichert value is an indicator of how much volatilefatty acid can be extracted from fat throughsaponification . It is equal to the number of mililiters of 0.1 normalhydroxide solution necessary for the neutralization of the water-soluble volatile fatty acids distilled and filtered from 5 grams of a given saponified fat. (The hydroxide solution used in such atitration is typically made fromsodium hydroxide ,potassium hydroxide , orbarium hydroxide .) [Food and Agriculture Organization andWorld Health Organization . (2001). "The Codex Alimentarius ". Rome:FAO/WHO. Volume 8: Fats and Oils, " [http://www.fao.org/docrep/004/Y2774E/y2774e06.htm#fnB15 Section 4.9.1: Estimation of Milk Fat Content] ". ISBN 92-5-104682-4]This number is a useful indicator of non-fat compounds in edible fats, and is especially high in butter.
The value is named for the chemists who developed it, Emil Reichert and Emerich Meissl. [ [http://www2.merriam-webster.com/cgi-bin/mwmednlm?book=Medical&va=reichert-meissl+number "Reichert-Meissl number"] , "
Merriam-Webster Medical Dictionary" (online).]The
Polenske value andKirschner value are related numbers based on similar tests.References
External links
* [http://www.lebensmittelchemie.uni-bonn.de/mats/UDLM/U-Margarine.pdf Untersuchung einer Margarine] (in German)
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