Reichert value
The Reichert- Meissl number ( also Wollny or Polenske number) is a measure that is determined in the study of fat.
The Reichert- Meissl number indicates how much volatile fatty acids can be obtained from the fat by saponification. It consists in the indication of the amount of 0.1 N sodium hydroxide solution in mL required to neutralize the distilled- from 5 g fat volatile fatty acids. It is generally less than 1
The number is particularly high in pure butter and can therefore be used to detect tampering.
The number is named after the chemists Emil Reichert (1838-1894) and Emerich Meissl ( 1855-1905 ). The term Polenske - number refers to the chemist Eduard Polenske ( 1849-1911 ).
- Food Analysis
- Fat ratio