B1158 |
CALCIUM CASEINATE AGAR |
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Formula |
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Ingredients |
gms/lit. |
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Calcium caseinate Calcium chloride,2 H2O Caein enzymic hydrolysate Disodium hydrogen phosphate Meat extract Peptic digest of Animal tissue Dihydrogen potassium phosphate Sodium chloride Tripotassium citrate, 2H2O Agar |
3.50 0.20 2.00 0.105 2.00 4.00 0.035 5.00 0.35 13.00 |
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Final pH (at 25°C) : 7.2 + 0.2 |
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Directions |
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Suspend 30.20 gms. in 1000 ml. distilled water. Boil gently while frequently shaking until suspension boils. Boil for 10 minutes. Sterilize by autoclaving at 15lbs pressure (121°C) for 15 minutes. Mix thoroughly while pouring sterile petriplates to suspend precipitate. If desired to increase turbidity add 5-10 gm.of skim milk before heating. |
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