Dehydrated Media and Bases

Specifications

Ingredients : gms/lit. Pancreatic Digest of Casein 17.00 Soya Peptone 3.00 Sodium chloride 5.00 Dipotassium Hydrogen Phosphate 2.50 Glucose 2.50 Bile Salts No.3 1.50 Final pH (at 25°C) : 7.3 + 0.2 Directions : Suspend 31.5 grams in 1000 ml distilled water. Heat to boiling to dissolve the medium completely. Distribute 250 ml into flasks and sterilize by autoclaving at 15 lbs pressure (121°C) for 15 minutes. Cool to 45-50oC and to each 250 ml flask add, under aseptic conditions Novobiocin supplement reconstituted with 2.0 ml of sterile distilled water. Final concentration should be 20.0 mg/liter Principle : The combination of Pancreatic Digest of Casein and Soya peptone makes these media nutritious by providing amino acids and long chain peptides for the growth of microorganisms. Dextrose and dipotassium phosphate serves as the carbohydrate source and the buffer in the medium. Sodium chloride maintains osmotic balance in both the media

Specifications

Peptones g/L 27.5 Yeast extract g/L 5.0 Sodium chloride g/L 5.0 Tween 80 g/L 1.0 Inhibitory mixture g/L 0.3 X-beta-glucoside g/L 0.1 Bacteriological agar g/L 14.0 pH of the ready-to-use medium at 25°C 7.5 +/- 0.2

Specifications

Enzymatic digest of casein g/L 1.0 Yeast extract g/L 2.0 Sodium chloride g/L 5.0 Sodium dihydrogen phosphate x2H2O g/L 2.2 Di-sodium hydrogen phosphate g/L 2.7 Sodium pyruvate g/L 1.0 Sorbitol g/L 1.0 Tryptophane g/L 1.0 Secondary alcohol ethyloxylate surfactant g/L 0.15 6-Chloro-3-indoxyl-ß-D-galactopyranoside g/L 0.2 5-Bromo-4-chloro-3-indoxyl-ß-D-glucuronic acid g/L 0.1 Isopropyl-ß-D-thiogalactopyranoside (IPTG) g/L 0.1 Bacteriological agar g/L 16.0 pH of the ready to use medium at 25°C 6.8 +/- 0.2

Specifications

2,3,5-Triphenyl tetrazolium chloride 0.10 g Distilled water 10 ml

Specifications

Peptic digest of animal tissue g/L 10.0 Yeast extract g/L 3.0 Sodium chloride g/L 5.0 Dipotassium phosphate g/L 5.0 Monopotassium phosphate g/L 2.0 Dextrose g/L 5.0 Sodium azide g/L 0.25 Bromocresol purple g/L 0.03 Final pH at 25°C 6.7 +/- 0.2

Specifications

Casein enzymic hydrolysate g/L 20.0 Lactose g/L 5.0 Sodium chloride g/L 5.0 Dipotassium phosphate g/L 4.0 Bile salts mixture g/L 1.5 Monopotassium phosphate g/L 1.5 pH at 25°C 6.9 +/- 0.2

Specifications

pH of 2% solution 6.5 - 7.5 Residue on ignition Max 15% Tryptophan content About 0.0007% E.Coli Satisfactory S.Typhi Satisfactory Moisture Max 6% Coagulable proteins Passes test Total nitrogen Min 12% w/w Reducing substances Passes test Growth Test: Organism Growth Streptococci Satisfactory V.Cholerae Satisfactory

Specifications

PH (10% w/v aqueous solution) 6.5 ñ 1.0 Protein contents % Min 5.0 Carbohydrate content % Min 70.00 Loss on drying % Max 5.00

Specifications

Geilling temperature °C Bellow 40 Moisture % Max 12 Total Bacterial count (cfu/g) Less than 1000

Specifications

pH of 2% solution 6.5 - 7.5 Residue on ignition Max 15% Tryptophan content About 0.0007% E.Coli Satisfactory S.Typhi Satisfactory Moisture Max 6% Coagulable proteins Passes test Total nitrogen Min 12% w/w Reducing substances Passes test Growth Test: Organism Growth Streptococci Satisfactory V.Cholerae Satisfactory

Specifications

Clarity (2% solution) Clear pH (1% solution) 6.6 +/- 0.5 Moisture NMT 5 % Bacterial Count NMT 5000 Yeast & Molt Count NMT 250 Color light yellow to brownish yellow Appearance Hygroscopic free flowing powder with characteristic odour

Specifications

Agar (g/L) 15.00 Peptone (g/L) 1.50 Tryptone (g/L) 1.50 Gelatin peptone (g/L) 17.00 Lactose (g/L) 10.00 Bile salts (g/L) 1.5 Sodium chloride (g/L) 5.00 Neutral red (g/L) 0.03 Crystal violet (g/L) 0.001 Final pH at 25°C 7.1ñ0.2

Specifications

Peptic digest of animal tissue Gr/L 5.00 Papaic digest of soyabean meal Gr/L 5.00 Yeast extract Gr/L 2.50 Beef extract Gr/L 5.00 Ascorbic acid Gr/L 0.50 Magnesium sulfate Gr/L 0.25 Lactose Gr/L 5.00 Agar Gr/L 10.00 Final pH at 25°C Gr/l 7.1 ñ 0.2

Specifications

Pancreatic digest of gelatin 4.750 G/L Beef extract 3.00 G/L Lactose monohydrate 5.00 G/L pH after sterilization 6.9 ñ 0.2

Specifications

Peptic digest of animal tissue (g/L) 5.10 Beef extract 3.10 G/L Lactose 5.00 G/L final pH (at 25°C) 6.9 +/- 0.2

Specifications

Pectic digest of animal tissue (g/L) 15.00 Phenol red (g/L) 0.024 Beef extract (g/L) 3.00 Yeast extract (g/L) 3.00 Proteose peptone (g/L) 5.00 Lactose (g/L) 10.00 Dextrose (g/L) 1.00 Iron sulphate (g/L) 0.20 Sodium chloride (g/L) 5.00 Sodium thiosulphate (g/L) 0.30

Specifications

Peptone, special g/L 10.0 Yeast extract g/L 10.0 Sodium chloride g/L 5.0 Sodium glycerophosphate g/L 10.0 Maltose g/L A 20.0 Lactose g/L 1.0 Sodium azide g/L 0.4 Agar g/L 20.0 Final pH (25°C) 7.2 +/- 0.2