Reichert value
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-Meissl number indicated how much volatile fatty acid can be extracted from fat through saponification. It consists of the amount of 0.1 n NaOH in ml, which is necessary for the neutralization of the volatile fatty acids distilled from 5 g of fat. This number is usually below 1.
This number is especially high in pure butter and is a useful indicator of impurities or substitutions.
The value is named for the chemists who developed it, Emil Reichert and Emmerich Meissl.