Ingredients : g/L
Casein enzymic hydrolysate 10.00
Meat Extract 10.00
Yeast extract 3.00
Dextrose 5.00
Sodium chloride 5.00
Sodium acetate 3.00
Starch, soluble 1.00
L-Cysteine hydrochloride 0.50
Agar 0.50
Final pH (at 25°C) : 6.8 + 0.2
Directions :
Suspend 38.00 grams in 1000 ml distilled water. Heat to boiling to dissolve the medium
completely. Sterilize by autoclaving at 10 lbs pressure (115°C) for 15 minutes. Mix well and
dispense as desired.
Principle :
Reinforced Clostridial Agar contains casein enzymic hydrolysate and Meat Extract B as sources of carbon, nitrogen, vitamins and minerals. Yeast extract supplies B-complex vitamins which stimulate bacterial growth. Dextrose is the carbohydrate source. Sodium chloride maintains the osmotic balance. In low concentrations, soluble starch detoxifies metabolic byproducts. Cysteine hydrochloride is the reducing agent. Sodium acetate acts as a buffer. The small amount of Agar makes the medium semisolid.
| Packing | 500 G |
|---|
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