Iodine, Acetyl and Reichert-Meissl Values
Learn iodine, acetyl and Reichert-Meissl values of fats and oils with principles, reactions, procedures, formulas, worked calculations, uses and exam-focused comparison.
Wijs Method
Iodine value
The Iodine Value (IV), also known as the Iodine Number. It is a fundamental analytical parameter in the analysis of fats and oils. It is a direct measure of the degree of unsaturation (number of double bonds) in a lipid sample. Definition The Iodine Value is defined as the number of grams of iodine absorbed … Read more