Question

Match the LIST-I with LIST-II

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.

• A. A-I, B-II, C-III, D-IV
• B. A-I, B-III, C-IV, D-II
• C. A-I, B-II, C-IV, D-III
• D. A-III, B-IV, C-I, D-II

Hint:

These chemical constants provide important information about the composition and quality of fats and oils.

Answer 1

The Correct Option is C

- Reichert-Meisel Number (A) is associated with free fatty acids neutralization (I).
- Polanski Number (B) refers to neutralizing acetic acid (II).
- Acid Number (C) measures soluble volatile fatty acids (IV).
- Acetyl Number (D) relates to the insoluble fatty acids (III).