Reichert
/ˈraɪxət/Chemistry
noun
Attributive and in the genitive. Designating a number expressing the proportion of volatile, water-soluble fatty acids present in butter and other fats and oils; (also) (now chiefly historical ) designating a procedure for determining this proportion.
Origin
Late 19th century. From the name of Emil Reichert, German food chemist, who developed such a procedure, published in Zeitschr. f. analyt. Chemical 18 68.
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