HAS-1 Hand operator set 
Ingredient Concentration (100 ml per vial)
Egg yolk 30ml
Sterile saline 70ml
Direction
Warm up the refrigerated egg yolk emulsion to room temperature. Shake well to attain uniform emulsion. (Since on refrigeration emulsion has a tendency to form layers or small lumps).
Aseptically add 50 ml emulsion in 950 ml of sterile, molten, cooled (45-50°C) Baird Parker Agar Base, Mannitol Salt Agar Base, Bacillus Cereus Agar Base, Baird Parker Agar Base w/ Sulfate . or Aseptically add 100 ml emulsion in 900 ml of sterile, molten, cooled (45-50°C) Bacillus Cereus Agar base, McClung Toabe Agar Base, TPEY Agar Base, K.R.A.N.E.P. Agar Base, modified , MYP Agar Base (Phenol Red Egg Yolk Polymyxin Agar Base), Modified MYP Agar Base, KG Agar Base , L.D. Egg Yolk Agar Base / Egg Yolk Agar Base , Egg Yolk Agar Base, Modified or Aseptically add 25 ml emulsion in 475 ml of sterile, molten, cooled (45-50°C) Perfringens Agar Base T.S.C./S.F.P. Agar Base) , S.F.P. Agar Base , Bacillus Cereus Agar Base-Pemba .or Aseptically add 80 ml emulsion in 920 ml of sterile, molten, cooled (45-50°C) Anaerobic Egg Agar Base . or aseptically add 15 ml emulsion in 400 ml of sterile, molten, cooled (45-50°C) Willis and Hobb’s Medium Base . or aseptically add 7ml of Emulsion in 93ml of sterile, molten, cooled (45-50°C) Lipovitellin Salt Mannitol Agar Base . Mix well and pour into sterile petri plates.
Use
Sterile stabilized emulsion of egg yolk recommended for use in various
culture media.
Storage
Between 2 to 8°C.
| CAS No. | |
|---|---|
| Packing | 5X100 ML |
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EGG YOLK EMULSION