Chemicals

Specifications

Appearance Light brown colored powder Bile acid content Min 45% Sulfated ash 14-18% Loss on drying Max 5.0% pH (2% solution in water) 6.0-8.0

Specifications

EEO 0.05 - 0.13 Gelling temperature (1.5%) 34.5 - 37.5°C Sulfate (SO4) Max 0.3 % Ash content Max 1 % Moisture content Max 10 % Appearance White crystalline powder

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