COLUMBIA AGAR BASE 500GR MERCK

COLUMBIA AGAR BASE SEG HARM EP/USP/JP MERCK RENDIMENTO 42,0g/l EMBALAGEM 500GR Typical Composition (g/litre) Peptrone from casein 10.0; peptone from meat 5.0; heart extract 3.0; extract from yeast 5.0; starch 1.0; sodium chloride 5.0; agar-agar 13.0. Preparation and Storage: Usable up to the expiry date when stored dry and tightly closed at +15 to +25° C. Protect from light. After first opening of the bottle the content can be used up to the expiry date when stored dry and tightly closed at +15 to +25°C. Suspend 42 g/litre, autoclave (15 min at 121°C). Cool to 45-50 °C before mixing in heat-sensitive additives. pH: 7.3 ± 0.2 at 25 °C. The plates are clear and yellowish-brown. After blood is added, they are bright red and non-hemolytic Preparation of blood agar: Mix 5 ml blood homogeneously with 95 ml sterile culture medium base. Pour plates. Preparation of gentamicin blood agar: Mix 100 ml defibrinated sheep blood and 0.11 ml gentamicin solution homogeneously with 900 ml sterile culture medium base. Pour plates. Preparation of boiled agar: Add 10 ml blood to 90 ml sterile culture medium base. Heat the mixture in a water bath for about 10 minutes to 80 °C swirling all the time until the medium becomes chocolate brown in colour, pour plates. Preparation of lactose milk egg-yolk agar: Dissolve 42 g dehydrated culture medium, 12 g lactose, 1 g agar-agar in 1 litre demineralized water. Mix in 33 ml/litre of a 0.1 % aqueous solution of neutral red, adjust the pH to 7.0 and autoclave (15min at 121 °C). Cool to 45-50 °C, add approximately 35 ml egg-yolk emulsion/litre and 10 g dried milk/litre and mix homogeneously. Pour plates.