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Kirschner value : ウィキペディア英語版 | Kirschner value 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 milliliters 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.〔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〕 The Reichert value and Polenske value are related numbers based on similar tests. == References ==
抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)』 ■ウィキペディアで「Kirschner value」の詳細全文を読む
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