B510 |
EGG MEAT MEDIUM |
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Formula |
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Ingredients |
gms/lit. |
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Beef muscles Calcium carbonate Egg white from |
454.00 5.00 6.00 eggs |
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Final pH (at 25°C) : 7.2 + 0.2 |
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Directions |
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Suspend 15 gms. in 100 ml. distilled water. Allow to stand with frequent agitation for thorough wetting. Sterilize by autoclaving at 15 lbs pressure (121°C) for 15 minutes. |
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