Katalog No: 110860.0500
Marka: Merck
ph Value: 6.6 - 7.0 (27 g/l, H₂O, 30 °C) (after autoclaving)
Çözünürlük: 27 g/l
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| Açıklama | |
|---|---|
| Katalog Numarası | 110860 |
| Ürün Bilgisi | |
|---|---|
| HS Kodu | 3821 00 00 |
| Quality Level | MQ200 |
| Fizikokimyasal Bilgiler | |
|---|---|
| pH Değeri | 6.6 - 7.0 (27 g/l, H₂O, 30 °C) (after autoclaving) |
| Kütle yoğunluğu | 550 kg/m3 |
| Çözünürlük | 27 g/l |
| Özellikler | |
|---|---|
| Appearance (clearness) | clear |
| Appearance (color) | violet |
| pH-value (25 °C) | 6.6 - 7.0 |
| Growth (Staphylococcus aureus ATCC 25923 (WDCM 00034)) | fair to very good |
| Growth (Enterococcus faecalis ATCC 11700) | good to very good |
| Growth (Bacillus cereus ATCC 11778 (WDCM 00001)) | good to very good |
| Growth (Bacillus coagulans ATCC 7050 (WDCM 00002)) | good to very good |
| Growth (Escherichia coli ATCC 25922 (WDCM 00013)) | good to very good |
| Growth (Alcaligenes faecalis ATCC 19209) | fair to very good |
| Growth (Bacillus stearothermophilus ATCC 7953) | good to very good |
| Renk change to yellow (Staphylococcus aureus ATCC 25923 (WDCM 00034)) | + |
| Renk change to yellow (Enterococcus faecalis ATCC 11700) | + |
| Renk change to yellow (Bacillus cereus ATCC 11778 (WDCM 00001)) | + |
| Renk change to yellow (Bacillus coagulans ATCC 7050 (WDCM 00002)) | + |
| Renk change to yellow (Escherichia coli ATCC 25922 (WDCM 00013)) | + |
| Renk change to yellow (Alcaligenes faecalis ATCC 19209) | - |
| Renk change to yellow (Bacillus stearothermophilus ATCC 7953) | + |
| Incubation: 24 hrs.; 35 °C; aerobic; B. stearothermophilus at 60 °C. | |
ph Value: 7.3 - 7.5 (39.6 g/l, H₂O, 25 °C)
Çözünürlük: 39.6 g/l (after autoclaving)
Synonyms: Casein-peptone dextrose yeast agar
ph Value: 7.0 (22 g/l, H₂O, 30 °C) (after autoclaving)
Çözünürlük: 22.5 g/l
ph Value: 6.7 - 7.1 (37 g/l, H₂O, 25 °C) (after autoclaving)
Çözünürlük: 74 g/l
ph Value: 6.7 - 7.1 (13 g/l, H₂O, 25 °C)
ph Value: 8.2 - 8.8 (63 g/l, H₂O, 20 °C)
Çözünürlük: 63 g/l
ph Value: 7.2 (25 g/l, H₂O, 37 °C) (after autoclaving)
Çözünürlük: 25.5 g/l
Synonyms: Casein-peptone soymeal-peptone broth, Casein-peptone soyameal-peptone broth
Çözünürlük: 30 g/l
ph Value: 7.0 (8 g/l, H₂O, 37 °C) (after autoclaving)
Çözünürlük: 8 g/l
Synonyms: Extract of yeast
ph Value: 7.0 (10 g/l, H₂O, 20 °C)
Çözünürlük: 410 g/l
ph Value: 8.2 - 8.4 (H₂O, 25 °C)
