Chemicals

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