Kirschner value

Revision as of 18:55, 4 September 2012 by WikiBot (talk | contribs) (Robot: Automated text replacement (-{{WikiDoc Cardiology Network Infobox}} +, -<references /> +{{reflist|2}}, -{{reflist}} +{{reflist|2}}))
(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)
Jump to navigation Jump to search

The Kirschner value (also known as the Kirschner number) is a value determined when examining fat. The Kirschner value is an indicator of how much volatile fatty acid can be extracted from fat through saponification. It consists of the number of mililiters of 0.1 normal sodium hydroxide necessary for the neutralization of water-soluble silver salts made from the water-soluble volatile fatty acids distilled from 5 grams of a given fat.[1]

The Reichert value and Polenske value are related numbers based on similar tests.

References

  1. ↑ 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


Template:Organic-chem-stub

Template:WikiDoc Sources

Retrieved from "https://www.wikidoc.org/index.php?title=Kirschner_value&oldid=717844"