| 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. |
| List-I (Types of Markets) | List-II (Characteristics) |
|---|---|
| A. Industrial market | I. It consists of individuals and organisations that buy or acquire goods and services that enter into the production of other products and services. |
| B. Consumer market | II. It consists of individuals and organisations who acquire goods purchased by others and sell them either to industrial consumers or ultimate consumers. |
| C. Reseller market | III. It consists of individuals and households who buy or acquire goods and services for their own personal or household use. |
| D. Government market | IV. It consists of central/state agencies and local bodies who purchase goods to meet the requirements of the government. |