B1158 

CALCIUM CASEINATE AGAR

Formula

Ingredients 

gms/lit.

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

Final pH (at 25°C) : 7.2 + 0.2

Directions 

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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