Medical Dictionary
Main Entry:
Rei·chert–Meissl num·ber Pronunciation:
'rI-k&rt-'mI-s&l-"n&m-b&r Function:
noun : a Reichert value expressedas 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-Meisslvalue Reiáchert /'rI-kert/,
Emil (1838–1894), German food scientist. In 1879 Reichert introduced a method for determining the proportion of volatilewater-soluble fatty acids present in butter, fats, and oils.
Meissl,
Emerich (fl 1879–1882), German chemist. Meissl is known to have written an article onthe testing of yeast.
