B532 

GELATIN AGAR

Formula

Ingredients 

gms/lit.

Gelatin 

Casein enzymic hydrolysate 

Sodium chloride 

Agar 

30.00

10.00

10.00

15.00

Final pH (at 25°C) : 7.2 + 0.2

Directions 

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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