Kirschnern.

/ˈkɪəʃnə/

Etymology: Name of Aage Kirschner (fl. 1905), Danish chemist.

Kirschner value n. a number expressing the proportion of certain fatty acids (esp. butyric acid) in a fat (see quot. 1961).

ΚΠ

1911 Analyst XXXVI. 337 The Kirschner value is practically a measure of the butyric acid content of the mixture.

1928 E. R. Bolton Oils, Fats & Fatty Foods iv. 83 Although in general practice the Kirschner value is a measure of the amount of butter fat present, yet there are a few vegetable oils that give large Kirschner and Reichert-Meissl, and low Polenske values.

1961 Methods for Chem. Analysis of Butter (B.S.I.) 8 The Kirschner value is the number of millilitres of 0·1 n aqueous alkali solution required to neutralize the water-soluble volatile fatty acids which form water-soluble silver salts distilled from 5g of the fat under the precise conditions specified in the method.

1973 D. Pearson Lab. Techniques Food Anal. vi. 156 Genuine butter fat gives Kirschner values from 20·5 to 26·4.

This entry has not yet been fully updated (first published 1976; most recently modified version published online June 2018).

单词	kirschner
释义	Kirschnern. /ˈkɪəʃnə/ Etymology: Name of Aage Kirschner (fl. 1905), Danish chemist. Kirschner value n. a number expressing the proportion of certain fatty acids (esp. butyric acid) in a fat (see quot. 1961). ΚΠ 1911 Analyst XXXVI. 337 The Kirschner value is practically a measure of the butyric acid content of the mixture. 1928 E. R. Bolton Oils, Fats & Fatty Foods iv. 83 Although in general practice the Kirschner value is a measure of the amount of butter fat present, yet there are a few vegetable oils that give large Kirschner and Reichert-Meissl, and low Polenske values. 1961 Methods for Chem. Analysis of Butter (B.S.I.) 8 The Kirschner value is the number of millilitres of 0·1 n aqueous alkali solution required to neutralize the water-soluble volatile fatty acids which form water-soluble silver salts distilled from 5g of the fat under the precise conditions specified in the method. 1973 D. Pearson Lab. Techniques Food Anal. vi. 156 Genuine butter fat gives Kirschner values from 20·5 to 26·4. This entry has not yet been fully updated (first published 1976; most recently modified version published online June 2018). < n.1911
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