Rei·chert \ˈrī-ḵert\ , Emil (1838–1894), German food scientist. In 1879 Reichert introduced a method for determining the proportion of volatile water-soluble fatty acids present in butter, fats, and oils.
Meissl, Emerich (flourished 1879–1882), German chemist. Meissl is known to have written an article on the testing of yeast.
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