| LIST-I (Chemical constant of fat) | LIST-II (Description) |
|---|---|
| A. Reichert-Meisel Number (RM number) | I. The milligrams of potassium hydroxide required to neutralise the five fatty acids present in one gram of fat. |
| B. Polanski Number | II. The amount in milliliters of potassium hydroxide solution required to neutralise the acetic acid obtained by saponification of 1 gram of fat or oil after acetylation. |
| C. Acid Number | III. Number of milliliters of 0.1 N alkali required to neutralise the soluble volatile fatty acids contained in 5 gm of fat. |
| D. Acetyl Number | IV. Number of milliliters of 0.1 N potassium hydroxide solution required to neutralise the insoluble fatty acids (not volatile with steam distillation) obtained from 5 gm of fat. |
The naturally occurring inorganic nutrient found in the soil and food that is necessary for the proper functioning of animal and plant bodies is defined as nutrition. Minerals are vital elements essential for the body.
Read More: Mineral Nutrition