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Reichert-Meissl value or R/M value - Analysis of oils and fats
It points out the amount of steam volatile fatty acids exist in the oil or fat. It is illustarted as the number of millilitres of 0.1 N KOH solution needed to neutralize the distillate of 5 grams of hydrolysed fat. It is defined by hydrolysing a known weighed amount (5 grams) of the fat along with alkali solution and the mixture is acidified along with dilute sulphuric acid and steam distilled. The distillate is filtered, cooled and reacted in opposition to 0.1 N KOH.
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I have to write about the water treatment and the fda and epa and compare and contrast the rules and regulations for tap and bottled water and stuff. Can you help?
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