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- Reichert_value abstract "The Reichert value (or more fully, the Reichert-Meissl-Wollny value or Reichert-Meissl-Wollny number) is a value determined when examining fat. The Reichert value is an indicator of how much volatile fatty acid can be extracted from fat through saponification. It is equal to the number of milliliters of 0.1 normal hydroxide solution necessary for the neutralization of the water-soluble volatile fatty acids distilled and filtered from 5 grams of a given saponified fat. (The hydroxide solution used in such a titration is typically made from sodium hydroxide, potassium hydroxide, or barium hydroxide.)This number is a useful indicator of non-fat compounds in edible fats, and is especially high in butter.The value is named for the chemists who developed it, Emil Reichert and Emerich Meissl. The Polenske value and Kirschner value are related numbers based on similar tests.".
- Reichert_value wikiPageExternalLink U-Margarine.pdf.
- Reichert_value wikiPageID "6800801".
- Reichert_value wikiPageLength "1700".
- Reichert_value wikiPageOutDegree "14".
- Reichert_value wikiPageRevisionID "678461750".
- Reichert_value wikiPageWikiLink Barium_hydroxide.
- Reichert_value wikiPageWikiLink Category:Dimensionless_numbers_of_chemistry.
- Reichert_value wikiPageWikiLink Category:Food_chemistry.
- Reichert_value wikiPageWikiLink Concentration.
- Reichert_value wikiPageWikiLink Fat.
- Reichert_value wikiPageWikiLink Fatty_acid.
- Reichert_value wikiPageWikiLink German_language.
- Reichert_value wikiPageWikiLink Hydroxide.
- Reichert_value wikiPageWikiLink Kirschner_value.
- Reichert_value wikiPageWikiLink Polenske_value.
- Reichert_value wikiPageWikiLink Potassium_hydroxide.
- Reichert_value wikiPageWikiLink Saponification.
- Reichert_value wikiPageWikiLink Sodium_hydroxide.
- Reichert_value wikiPageWikiLink Titration.
- Reichert_value wikiPageWikiLinkText "Reichert value".
- Reichert_value wikiPageUsesTemplate Template:Reflist.
- Reichert_value subject Category:Dimensionless_numbers_of_chemistry.
- Reichert_value subject Category:Food_chemistry.
- Reichert_value hypernym Value.
- Reichert_value type Company.
- Reichert_value type Science.
- Reichert_value comment "The Reichert value (or more fully, the Reichert-Meissl-Wollny value or Reichert-Meissl-Wollny number) is a value determined when examining fat. The Reichert value is an indicator of how much volatile fatty acid can be extracted from fat through saponification. It is equal to the number of milliliters of 0.1 normal hydroxide solution necessary for the neutralization of the water-soluble volatile fatty acids distilled and filtered from 5 grams of a given saponified fat.".
- Reichert_value label "Reichert value".
- Reichert_value sameAs Q2139266.
- Reichert_value sameAs Reichert-Meissl-Zahl.
- Reichert_value sameAs m.0gplm4.
- Reichert_value sameAs Q2139266.
- Reichert_value wasDerivedFrom Reichert_value?oldid=678461750.
- Reichert_value isPrimaryTopicOf Reichert_value.