B532 |
GELATIN AGAR |
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Formula |
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Ingredients |
gms/lit. |
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Gelatin Casein enzymic hydrolysate Sodium chloride Agar |
30.00 10.00 10.00 15.00 |
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Final pH (at 25°C) : 7.2 + 0.2 |
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Directions |
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Suspend 65 gms in 1000 ml distilled water. Heat to boiling to dissolve the medium completely. Sterilize by autoclaving at 15 lbs pressure (121°C) for 15 minutes. |
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