Katalog No: 101298.0001
Marka: Merck
ph Value: 6.6 - 7.0 (17 g/l, H₂O, 25 °C)
Çözünürlük: 17 g/l
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| Açıklama | |
|---|---|
| Katalog Numarası | 101298 |
| Replaces | 1012980002 |
| Ürün Bilgisi | |
|---|---|
| HS Kodu | 3821 00 00 |
| Quality Level | MQ200 |
| Fizikokimyasal Bilgiler | |
|---|---|
| pH Değeri | 6.6 - 7.0 (17 g/l, H₂O, 25 °C) |
| Çözünürlük | 17 g/l |
| Özellikler | |
|---|---|
| Appearance - clearness | clear |
| - colour | yellowish |
| pH-value (25 °C) | 6.6 - 7.0 |
| Inoculum on reference medium - Escherichia coli ATCC 11775 (WDCM 00090) | 10 - 100 |
| - Citrobacter freundii ATCC 8090 | 10 - 100 |
| - Klebsiella pneumoniae ATCC 31488 | 10 - 100 |
| - Salmonella typhimurium ATCC 14028 (WDCM 00031) | 10 - 100 |
| - Pseudomonas aeruginosa ATCC 10145 (WDCM 00024) | ≥ 1000 |
| Growth - Escherichia coli ATCC 11775 (WDCM 00090) | + |
| - Citrobacter freundii ATCC 8090 | + |
| - Klebsiella pneumoniae ATCC 31488 | + |
| - Salmonella typhimurium ATCC 14028 (WDCM 00031) | + |
| colour change to blue-green - Escherichia coli ATCC 11775 (WDCM 00090) | + |
| - Citrobacter freundii ATCC 8090 | + |
| - Klebsiella pneumoniae ATCC 31488 | + |
| - Salmonella typhimurium ATCC 14028 (WDCM 00031) | - |
| - Pseudomonas aeruginosa ATCC 10145 (WDCM 00024) | - |
| Fluorescence - Escherichia coli ATCC 11775 (WDCM 00090) | + |
| - Citrobacter freundii ATCC 8090 | - |
| - Klebsiella pneumoniae ATCC 31488 | - |
| - Salmonella typhimurium ATCC 14028 (WDCM 00031) | - |
| - Pseudomonas aeruginosa ATCC 10145 (WDCM 00024) | - |
| Indole formation - Escherichia coli ATCC 11775 (WDCM 00090) | + |
| - Citrobacter freundii ATCC 8090 | - |
| - Klebsiella pneumoniae ATCC 31488 | - |
| - Salmonella typhimurium ATCC 14028 (WDCM 00031) | - |
| Incubation: 24 hrs.; 35 °C; aerobic. | |
Synonyms: Brilliant-green phenol-red lactose sucrose agar, BPLS agar
ph Value: 6.8 - 7.0 (52 g/l, H₂O, 37 °C) (after autoclaving)
Çözünürlük: 52 g/l
Synonyms: Pseudomonas selective agar, CETRIMIDE agar, Pseudomonas selective agar (base)
ph Value: 7.0 - 7.4 (45 g/l, H₂O, 37 °C) (after autoclaving)
Çözünürlük: 45 g/l
ph Value: 7.2 - 7.6 (108 g/l, H₂O, 25 °C) (after autoclaving)
Çözünürlük: 108 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
ph Value: 5.0 - 5.4 (42.5 g/l, H₂O, 25 °C) (after autoclaving)
ph Value: 7.0 (8 g/l, H₂O, 37 °C) (after autoclaving)
Çözünürlük: 8 g/l
ph Value: 7.0 - 7.4 (57.4 g/l, H₂O, 25 °C)
Çözünürlük: 57.4 g/l
ph Value: 7.1 - 7.3 (35 g/l, H₂O, 35 °C) (after autoclaving)
Çözünürlük: 35 g/l
Synonyms: Fluorocult® Laurylsulfate-bouillon, Fluorocult® Laurylsulfate broth
ph Value: 6.6 - 7.0 (36.5 g/l, H₂O, 25 °C) (after autoclaving)
Çözünürlük: 36.5 g/l
ph Value: 7.1 - 7.5 (30 g/l, H₂O, 25 °C) (after autoclaving)
Çözünürlük: 30 g/l
ph Value: 7.2 - 7.6 (37 g/l, H₂O, 37 °C) (after autoclaving)
Çözünürlük: 37 g/l
ph Value: 6.7 - 7.1 (37 g/l, H₂O, 25 °C) (after autoclaving)
Çözünürlük: 74 g/l
