MEAT LIVER AGAR MERCK - FRASCO 500GR
Modelo: 1150450500
-
R$1.454,83
ou até 3x de R$484,94 sem juros
Economize 5% no PIX: R$1.382,09
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Descrição
MEAT LIVER AGAR MERCK
RENDIMENTO 34,0g/l
EMBALAGEM 500GR
Mode of Action
The nutrient basis of meat and liver tissue maintains an adequate degree of anaerobiosis in the culture medium and also provides a rich supply of nutrients. It thus ensures that even strict and fastidious anaerobes grow well. The sulfite present in the culture medium, is reduced to H2S by some anaerobes (e.g. many Clostridium species); this is indicated by blackening due to the presence of iron salt.
Typical Composition (g/litre)
Meat-liver base 20.0; D(+)glucose 0.75; starch 0.75; sodium sulfite 1.2; ammonium iron(III) citrate 0.5; agar-agar 11.0.
Preparation
Suspend 34 g in 1 litre of demin. water and autoclave (15 min at 121 °C).
pH: 7.6 ± 0.2 at 25 °C.
The plates are clear and yellowish-brown.
RENDIMENTO 34,0g/l
EMBALAGEM 500GR
Mode of Action
The nutrient basis of meat and liver tissue maintains an adequate degree of anaerobiosis in the culture medium and also provides a rich supply of nutrients. It thus ensures that even strict and fastidious anaerobes grow well. The sulfite present in the culture medium, is reduced to H2S by some anaerobes (e.g. many Clostridium species); this is indicated by blackening due to the presence of iron salt.
Typical Composition (g/litre)
Meat-liver base 20.0; D(+)glucose 0.75; starch 0.75; sodium sulfite 1.2; ammonium iron(III) citrate 0.5; agar-agar 11.0.
Preparation
Suspend 34 g in 1 litre of demin. water and autoclave (15 min at 121 °C).
pH: 7.6 ± 0.2 at 25 °C.
The plates are clear and yellowish-brown.
Etiquetas: agar carne de figado, meat liver agar, meio de cultura merck
