Katalog No: 107666.0500
Marka: Merck
ph Value: 5.0 - 5.4 (42.5 g/l, H₂O, 25 °C) (after autoclaving)
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| 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. | |
Synonyms: Methyl-red VOGES-PROSKAUER broth
ph Value: 6.8 - 7.0 (17 g/l, H₂O, 37 °C) (after autoclaving)
Çözünürlük: 17 g/l
Synonyms: MOSSEL Enterobacteriaceae enrichment broth, Enterobacteriaceae enrichment broth
ph Value: 7.3 (45 g/l, H₂O, 37 °C) (after autoclaving)
Çözünürlük: 45 g/l
Synonyms: Xylose lysine deoxycholate agar
ph Value: 7.2 - 7.6 (55 g/l, H₂O, 25 °C)
Çözünürlük: 55 g/l
ph Value: 5.6 (48 g/l, H₂O, 22 °C) (after autoclaving)
Çözünürlük: 48 g/l
ph Value: 7.3 - 7.5 (39.6 g/l, H₂O, 25 °C)
Çözünürlük: 39.6 g/l (after autoclaving)
ph Value: 7.0 - 7.4 (57.4 g/l, H₂O, 25 °C)
Çözünürlük: 57.4 g/l
ph Value: 7.0 - 7.4 (70 g/l, H₂O, 25 °C)
Çözünürlük: 70 g/l
ph Value: 7.3 - 7.7 (17.8 g/l, H₂O, 25 °C) (after autoclaving)
Çözünürlük: 17.8 g/l
ph Value: 6.9 - 7.3 (48.4 g/l, H₂O, 25 °C)
Çözünürlük: 48.4 g/l
Synonyms: Endo C agar, Fuchsin lactose agar acc. to ENDO
ph Value: 7.2 - 7.6 (39 g/l, H₂O, 37 °C) (after autoclaving)
Çözünürlük: 39 g/l
ph Value: 7.1 - 7.5 (30 g/l, H₂O, 25 °C) (after autoclaving)
Çözünürlük: 30 g/l
ph Value: 6.8 - 7.2 (16.1 g/l, H₂O, 25 °C) (after autoclaving)
Çözünürlük: 16.1 g/l
