CAS Number
Formula
Weight
Ingredients:
Peptone |
6,00 g/L |
Panreatic Digest Casein |
4,00 g/L |
Yeast Extract |
3,00 g/L |
Meat Extract |
1,50 g/L |
Dextrose |
1,00 g/L |
Agar |
15,00 g/L |
pH at 25°C |
8,30±0,2 |
Formula adjusted for optimum performance and parameters Equivalent to beef extract |
Directions:
Dissolve 30.50 grams in 1000 ml distilled water. Boil to dissolve the medium completely and sterilize by autoclaving at 15 lbs pressure (121°C) for 15 min, cool it to 42-45 °C and distribute aseptically in petri plates. Ensure complete solidification and inoculate test sample aseptically.
Storage:
Hygroscopic; Keep container tightly closed.
Store in cool (10- 30 °C) & Dry place.
For In Vitro Diagnostics.
For Laboratory, Institutional & Industrial use only.
Not for Human consumption.
Disposal:
To avoid the contamination or propagation of any hazardous microbes the used, unusable or
Dehydrated Powder | |
Description | A fine, free flowing, hygroscopic powder. |
Color | Beige colored powder. |
Solution | |
Solubility | Soluble in Distilled / de-ionized water at 50°C |
Color | Light amber colored opalescent |
pH | 8,3 ±0,2 at 25°C0 30,50 g/ l) |
Agar Plates | |
Solidification | 40°C |
Color | Light amber colored opalescent gel |
Dehydrated Powder | |
Description | A fine, free flowing, hygroscopic powder. |
Color | Beige colored powder. |
Solution | |
Solubility | Soluble in Distilled / de-ionized water at 50°C |
Color | Light amber colored opalescent |
pH | 8,3 ±0,2 at 25°C0 30,50 g/ l) |
Agar Plates | |
Solidification | 40°C |
Color | Light amber colored opalescent gel |
Organism | Recovery |
Bacillus spizizenii @ATCC6633 | ≥70% |
Dehydrated Powder | |
Description | A fine, free flowing, hygroscopic powder. |
Color | Beige colored powder. |
Solution | |
Solubility | Soluble in Distilled / de-ionized water at 50°C |
Color | Light amber colored opalescent |
pH | 8,3 ±0,2 at 25°C0 30,50 g/ l) |
Agar Plates | |
Solidification | 40°C |
Color | Light amber colored opalescent gel |
Organism | Recovery/Antibiotic concentration (µg)/Zone of inhibition (mm) |
Bacillus spizizenii @ATCC6633 | ≥70%/5/8 |
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