| 释义 |
Reichert|ˈraɪxət|
The name of Emil Reichert (1838–94), German food scientist, used in the possessive and attrib. (freq. in Comb. with another name, as Meissl, Polenske, Wollny) with reference to standard procedures for determining the proportion of volatile water-soluble fatty acids present in butter, fats, and oils (one of which he published in Zeitschr. f. anal. Chem. (1879) XVIII. 68).
1885Analyst X. 103 Reichert's process possesses every advantage over Hehner's, which is becoming replaced by the former. 1887Ibid. XII. 203 (heading) On Reichert-Meissl's method of butter analysis. 1892Ibid. VII. 171 Reichert..proposed to saponify 2·5 grammes of butter with caustic soda and alcohol, evaporate off the alcohol, add 50 c.c. of water and 2 c.c. dilute sulphuric acid, and to distil 50 c.c. in a weak current of air. This method, although Reichert himself calls it Hehner's method, is now known as the Reichert process. Ibid. 175 The Reichert-Wollny method is largely adopted in every country except France, and may be considered a standard method. 1894Ibid. XIX. 189 Filtered butter-fat will give a constant Reichert-Meissl number for many weeks. 1901Ibid. XXVI. 71 (heading) Note on the Reichert value of butter and other fats. 1906[see Polenske]. 1928[see Kirschner]. 1936Analyst LXI. 404 As the original Reichert process, using 2·5 g. of fat, and as the Reichert-Meissl process, using 5 g., have been obsolete since Wollny modified the Meissl process nearly 50 years ago, and as the name Reichert is common to the different forms, it may now be used alone in place of the indiscriminate use of the hyphenated forms, Reichert-Meissl, Reichert-Meissl-Wollny, Reichert-Wollny and Reichert-Polenske, when applied to the soluble volatile acids. 1957Encycl. Brit. IV. 469/2 The Reichert-Meissel [sic] (Reichert-Wollny) value..is a valuable characteristic in butterfat analysis. 1973[see Polenske]. |