Attributive Designating a number expressing the proportion of volatile water-insoluble fatty acids in a fat; especially in "Polenske number", "Polenske value".
The Polenske number is evaluated as the volume in millilitres of 0.1n alkali required to neutralize the water-insoluble volatile fatty acids distilled from 5 g of fat under specified conditions.
Early 20th century; earliest use found in Analyst. From the name of E. Polenske (fl. 1889–1912), German food chemist, who in 1904 published a test for finding the number.