Dehydrated Media and Bases

Specifications

Solubility 1.5% hot aqueous soln is clear & colorless Sulphate (So4) Max 0.15% DNases, RNases & Proteases Not detected Loss on drying Max 7.0% EEO Max 0.2% Sulphated ash Max 0.5% Gelling temperature 38-40 degC

Specifications

Description a white free flowing powder Solubility 1.5% hot aq. Soln is clear & colourlees Gel strenght (1.5% gel) Min 800 g\ cm2 Loss on drying % Max 10.0 Sulafe (SO4) % Max 0.5 Sulfated ash % Max 1.0 EEO (Mr) 0.25 - 0.30 Gelling tem (1.5% gel) 3.6ñ1.5 °C A 1.5 aq ~ 50°C 430 nm 0.1 A 1.5 aq ~ 525 nm 0.05 A 1.5 aq ~ 625 nm 0.03

Specifications

Gel strenght (1.5% gel) Min 70 gm/cm Moisture content % Max 22 Crude protein % Max 1.5 Crude ash % Max 4.0

Specifications

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

Specifications

Peptone 7.00 G/L. Yeast extract 3.00 G/L. Sodium chloride 5.00 G/L. Bile salt mixture 1.50 G/L. Glucose 10.00 G/L. Neutral red 0.03 G/L. Crystal violet 0.002 G/L. Agar 12.00G/L. Final pH (at 25°C) 7.4 +/- 0.2

Specifications

Peptic digest of animal tissue 1.000 G/L Dextrose 1.000 G/L Sodium chloride 5.000 G/L Disodium phosphate 1.200 G/L Monopotassium phosphate 0.800 G/L Phenol red 0.012 G/L Agar 15.000 G/L Final pH (at 25°C) 6.8 ñ 0.2 PH range 6.60 - 7.00 Reaction reaction of 2.4% w/v aqueous solution at 25°C pH 6.8 ñ 0.2

Specifications

Peptic digest of animal tissue g/L 10.00 Casein enzymic hydrolysate g/L 10.00 Yeast extract g/L 3.00 Beef extract g/L 3.00 Lactose g/L 10.00 Sucrose g/L 10.00 Dextrose g/L 1.00 Sodium chloride g/L 5.00 Ferrous sulfate g/L 0.20 Sodium thiosulfate g/L 0.30 Phenol red g/L 0.024 Agar g/L 12.00 Final pH (at 25°C) 7.4 ñ 0.2

Specifications

Casein enzymic hydrolysate 15.000 G/L Dextrose 5.500 G/L Sodium chloride 2.500 G/L Yeast extract 5.000 G/L Sodium thioglycollate 0.500 G/L L-Cystine 0.500 G/L Resazurin sodium salt 0.001 G/L Agar 20.000 G/L Final pH (at 25°C) 7.1 ñ 0.2

Specifications

Proteose pepetone 10.000 G/L Yeast extract 5.000 G/L Sodium thiosulfate 10.000 G/L Sodium citrate 10.000 G/L Oxgall 8.000 G/L Sucrose 20.000 G/L Sodium chloride 10.000 G/L Ferric citrate 1.000 G/L Bromo thymol blue 0.040 G/L Thymol blue 0.040 G/L Agar 15.000 G/L Final pH (at 25°C) 8.6 ñ 0.2 pH range 8.40 - 8.80 Reaction reaction of 8.9% w/v aqueous solution at 25°C pH 8.6 ñ 0.2

Specifications

Casein enzymic hydrolysate 15.000 G/L Papaic digest of soyabean meal 5.000 G/L Dextrose 5.000 G/L Sodium chloride 4.000 G/L Sodium citrate 1.000 G/L Sodium sulfite 0.200 G/L L-Cystine 0.200 G/L Sodium azide 0.200 G/L Crystal violet 0.0002 G/L Agar 15.000 G/L Final pH (at 25°C) 7.4 ñ 0.2

Specifications

Peptic digest of animal tissue (g/L) 5.00 Beef extract (g/L) 5.00 Lactose (g/L) 10.00 Bile salt mixture (g/L) 8.50 Sodium citrate (g/L) 10.00 Sodium thiosulfate (g/L ) 8.50 Ferric citrate (g/L) 1.00 Brilliant green (g/L) 0.00033 Neutral red (g/L) 0.025

Specifications

Agar g/L 15.00 Sodium chloride g/L 5.00 Sodium citrate g/L 2.00 Dipotassium phosphate g/L 1.00 Ammonium dihydrogen phosphate g/L 1.00 Magnesium sulfate g/L 0.20 Bromothymol blue g/L 0.08 PH at 25°C 6.9 +/- 0.2

Specifications

Dextrose 40.0G/L Mycological peptone 10.0G/L Agar 15.0G/L Final pH at (25°C) 5.6 ñ 0.2

Specifications

Potatoes infusion 200 g/L Dextrose 20 g/L Agar 15 g/L Final pH (at 25°C) 5.6 +/- 0.2 Appearance Homogenous free flowing powder

Specifications

Tryptone 5.00 gms/lit. Yeast extract 2.50 gms/lit. Dextrose (Glucose) 1.00 gms/lit Agar 15.00 gms/lit. Final pH (at 25°C) 7.0 + 0.2 Appearance Homogenous free flowing powder

Specifications

Proteose peptone 10.000 G/L Beef extract 1.000 G/L Agar 15.000 G/L Sodium chloride 5.000 G/L Lactose 10.000 G/L Phenol red 0.025 G/L Final pH (at 25°C) 7.4 ñ 0.2 pH range 7.20 - 7.60

Specifications

Casein enzymic hydrolysate 17.000 G/L Papaic digest of soyabean meal 3.000 G/L Sodium chloride 5.000 G/L Dextrose 2.500 G/L Dipotassium phosphate 2.500 G/L Manganese sulfate 0.030 G/L Final pH (at 25°C) 7.0 ñ 0.2 pH range 6.80 - 7.20 Reaction of 3.0% w/v aqueous solution solution at 25°C pH 7.0 ñ 0.2

Specifications

Proteose peptone 20.000 G/L Beef extract 10.000 G/L Agar 10.000 G/L Sodium chloride 10.000 G/L Phenol red 11.000 G/L Final pH (at 25°C) 7.4 ñ 0.2 pH range 7.20 - 7.60 Reaction reaction of 3.1% w/v aqueous solution at 25°C pH 7.4 ñ 0.2

Specifications

Peptic digest of animal tissue 10.000 G/L Sodium chloride 5.000 G/L Final pH (at 25°C) 7.2 +/- 0.2

Specifications

Peptic digest of animal tissue g/L 5.00 Beef extract g/L 1.50 Yeast extract g/L 1.50 Sodium chloride g/L 5.00 Agar g/L 15.00 Final pH (at 25°C) 7.4 + 0.2

Specifications

Beef, infusion from (g/L) 300.000 Casein acid hydrosate (g/L) 17.500 Starch (g/L) 1.500 Agar (g/L) 17.000 Final pH (at 25°C) 7.4 +/- 0.1

Specifications

Proteose peptone 10.00 G/L Meat Extract B# 10.00 G/L Dextrose 20.00 G/L Polysorbate 80 1.00 G/L Ammonium citrate 2.00 G/L Sodium acetate 5.00 G/L Magnesium sulphate 0.10 G/L Manganese sulphate 0.05 G/L Disodium phosphate 2.00 G/L Agar 12.00 G/L Final pH (at 25°C) 6.5 + 0.2

Specifications

Peptic digest of animal tissue 5.000 G/L Beef extract 3.000 G/L Galactose 5.000 G/L Potassium nitrate 1.000 G/L Di-Sodium phosphate 2.500 G/L Agar 3.000 G/L Final pH (at 25°C) 7.4 ñ 0.2 pH range 7.20 - 7.60 Reaction reaction of 1.95% w/v aqueous solution at 25°C pH 7.4 ñ 0.2