Katalog No: 107666.0500
Marka: Merck
ph Value: 5.0 - 5.4 (42.5 g/l, H₂O, 25 °C) (after autoclaving)
Güvenlik Politikası
KVKK kapsamında kişisel bilgileriniz korumamız altında.
Teslimat politikası
Hızlı ve Güvenli Teslimat.
İade politikası
15 gün iade garantisi.
| Açıklama | |
|---|---|
| Katalog Numarası | 107666 |
| Ürün Bilgisi | |
|---|---|
| HS Kodu | 3821 00 00 |
| Quality Level | MQ200 |
| Fizikokimyasal Bilgiler | |
|---|---|
| pH Değeri | 5.0 - 5.4 (42.5 g/l, H₂O, 25 °C) (after autoclaving) |
| Kütle yoğunluğu | 700 kg/m3 |
| Özellikler | |
|---|---|
| Appearance (clearness) | clear |
| Appearance (colour) | darkblue |
| pH-value (25 °C) | 5.0 - 5.4 |
| Typical composition (g/litre): Peptone from soymeal 4.5; Magnesium chloride-hexahydrate 29.0; Sodium chloride 8.0; di-Potassium hydrogen phosphate 0.40; Potassium dihydrogen phosphate 0.60; Malachite green oxalate 0.036 | |
| Growth promotion test in accordance with the harmonised method of EP, USP and JP. | |
| Inoculum on reference medium (Salmonella typhimurium ATCC 14028 (WDCM 00031)) | 10 - 100 |
| Inoculum on reference medium (Salmonella Abony NCTC 6017) | 10 - 100 |
| Inoculum on reference medium (Staphylococcus aureus ATCC 6538 (WDCM 00032)) | ≥ 100 |
| Growth (Salmonella typhimurium ATCC 14028 (WDCM 00031)) | + |
| Growth (Salmonella Abony NCTC 6017) | + |
| Growth (Staphylococcus aureus ATCC 6538 (WDCM 00032)) | no growth |
| Incubation: 30-35°C ; Salmonella 18 hrs.; S.aureus 24 hrs. | |
| The information above is current at this time of publication and is subject to change without notice (except for customers holding a change control agreement with our company). The information/format can be altered at any time and inany way if internal company matters or Standard Regulationsdo say so. | |
ph Value: 5.2 - 5.6 (31.8 g/l, H₂O, 25 °C)
Çözünürlük: 31.6 g/l
ph Value: 7.2 - 7.6 (108 g/l, H₂O, 25 °C) (after autoclaving)
Çözünürlük: 108 g/l
ph Value: <1 (H₂O, 20 °C)
ph Value: 6.9 - 7.3 (48.4 g/l, H₂O, 25 °C)
Çözünürlük: 48.4 g/l
ph Value: 7.0 - 7.4 (33.2 g/l, H₂O, 25 °C)
Çözünürlük: 33.2 g/l
ph Value: 6.6 - 7.0 (17 g/l, H₂O, 25 °C) (after autoclaving)
Çözünürlük: 17 g/l
Synonyms: Lactobacillus broth acc. to de MAN, ROGOSA and SHARPE, Lactobacillus broth
ph Value: 5.5 - 5.9 (50 g/l, H₂O, 30 °C) (after autoclaving)
Çözünürlük: 50 g/l
Synonyms: Selenite-cystine broth
ph Value: 7.2 (72 g/l, H₂O, 35 °C) (after autoclaving)
Synonyms: Crystal-violet neutral red bile agar, VRB-agar (Crystal-violet neutral-red bile agar)
ph Value: 7.3 - 7.5 (40 g/l, H₂O, 37 °C) (after autoclaving)
Çözünürlük: 39.5 g/l
ph Value: 6.2 - 6.8 (26.2 g/l, H₂O, 20 °C)
Çözünürlük: 26.6 g/l
ph Value: 5.4 - 5.8 (32.6 g/l, H₂O, 25 °C)
Çözünürlük: 32.6 g/l
ph Value: 6.6 - 7.0 (27 g/l, H₂O, 30 °C) (after autoclaving)
Çözünürlük: 27 g/l
