Polenske value


Polenske value

The Polenske value (also known as the Polenske number) is a value determined when examining fat. The Polenske value is an indicator of how much volatile fatty acid can be extracted from fat through saponification. It is equal to the number of mililiters of 0.1 normal hydroxide solution necessary for the neutralization of the water-insoluble volatile fatty acids distilled and filtered from 5 grams of a given saponified fat. (The hydroxide solution used in such a titration is typically made from sodium hydroxide, potassium hydroxide, or barium hydroxide.) [Food and Agriculture Organization and World Health Organization. (2001). "The Codex Alimentarius". Rome:FAO/WHO. Volume 8: Fats and Oils, " [http://www.fao.org/docrep/004/Y2774E/y2774e06.htm#fnB15 Section 4.9.1: Estimation of Milk Fat Content] ". ISBN 92-5-104682-4]

The value is named for the chemist who developed it, Eduard Polenske. [ [http://www2.merriam-webster.com/cgi-bin/mwmednlm?book=Medical&va=polenske+value "Polenske value"] , "Merriam-Webster Medical Dictionary" (online).]

The Reichert value and Kirschner value are related numbers based on similar tests.

References


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