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One entry found for Reichert-Meissl number.
Main Entry: Rei·chert-Meissl num·ber
Pronunciation: primarystressrimacr-kschwart-primarystressmimacr-sschwal-secondarystressnschwam-bschwar
Function: noun
: 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
Rei·chert /primarystressrimacr-kert/ , 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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