Reichert Meisel number.pptx

Biochemistry

1. Reichert Meisel number (RM VALUE) Done by R.M. Jepitha .

2. It is defined as the number of millimetres of 0.1N alkali required to neutralize the soluble volatile fatty acids distilled from 5g of fat. Definition

3. RM number helps to detect adulteration in butter and ghee. When butter or ghee is adultered with animal fat, the RM value is reduced.

4. RM  values have been used to calculate and predict the neutralization value, boiling point, melting point, and heat of crystallization of fatty acids investigated .

5. The value is named for the chemists who developed it, Emil Reichert and Emerich Meissl .

6. ^   Food and Agriculture Organization  and  World Health Organization . (2001).  The Codex Alimentarius . Rome:FAO /WHO. Volume 8: Fats and Oils, " Section 4.9.1: Estimation of Milk Fat Content ".  ISBN   92-5-104682-4 ^   "Reichert- Meissl number" . Academic Dictionaries and Encyclopedias. Retrieved 2022-09-27. References

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