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The Reichert-Meissl index is the number of millilitres of 0.1N K(OH) required to

neutralise the soluble volatile fatty acids derived from 5 gm of fat.

The method was developed in the first decades of the XXth. century for medical

purposes, but has become a widely used to measure the quantity of short

chain fatty acids in fat molecules. More precise procedures are available today

however, the Reichert-Meissl index is still used in the dairy industry to validate

milk-fat characteristics.

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16y ago

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