Pharmacy · Pharmaceutical Analysis
Which analytical constant is primarily used to detect adulteration and estimate volatile fatty acids in butter?
Verified Solution4 OptionsUpdated: October 2026👁️1 View
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- 1Acid value
- 2Reichert-Meissl (RM) value✓
- 3Saponification value
- 4Iodine value
Correct answer
Reichert-Meissl (RM) value
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