Katalog No: 105443.0500
Marka: Merck
ph Value: 7.0 (8 g/l, H₂O, 37 °C) (after autoclaving)
Çözünürlük: 8 g/l
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| Açıklama | |
|---|---|
| Katalog Numarası | 105443 |
| Replaces | 1.05443 |
| Ürün Bilgisi | |
|---|---|
| HS Kodu | 3821 00 00 |
| Quality Level | MQ200 |
| Fizikokimyasal Bilgiler | |
|---|---|
| pH Değeri | 7.0 (8 g/l, H₂O, 37 °C) (after autoclaving) |
| Kütle yoğunluğu | 470 kg/m3 |
| Çözünürlük | 8 g/l |
| Özellikler | |
|---|---|
| Appearance (clearness) | clear |
| Appearance (color) | yellowish to yellowish-brown |
| pH-value (25 °C) | 6.6 - 7.0 |
| Growth promotion test in accordance with the current version of DIN EN ISO 11133. | |
| Inoculum on reference medium (Staphylococcus aureus ATCC 25923 (WDCM 00034)) | ≤ 100 |
| Inoculum on reference medium (Streptococcus pyogenes ATCC 12344) | ≤ 100 |
| Inoculum on reference medium (Listeria monocytogenes ATCC 19118) | ≤ 100 |
| Inoculum on reference medium (Bacillus cereus ATCC 11778 (WDCM 00001)) | ≤ 100 |
| Inoculum on reference medium (Escherichia coli ATCC 25922 (WDCM 00013)) | ≤ 100 |
| Inoculum on reference medium (Salmonella typhimurium ATCC 14028 (WDCM 00031)) | ≤ 100 |
| Inoculum on reference medium (Pseudomonas aeruginosa ATCC 27853 (WDCM 00025)) | ≤ 100 |
| Growth (Staphylococcus aureus ATCC 25923 (WDCM 00034)) | fair to very good |
| Growth (Streptococcus pyogenes ATCC 12344) | fair to very good |
| Growth (Listeria monocytogenes ATCC 19118) | fair to very good |
| Growth (Bacillus cereus ATCC 11778 (WDCM 00001)) | fair to very good |
| Growth (Escherichia coli ATCC 25922 (WDCM 00013)) | fair to very good |
| Growth (Salmonella typhimurium ATCC 14028 (WDCM 00031)) | fair to very good |
| Growth (Pseudomonas aeruginosa ATCC 27853 (WDCM 00025)) | fair to very good |
| Incubation: 24 ± 2 hours at 37 ± 1 °C, aerobic Reference media: Tryptic Soy Agar | |
ph Value: 7.3 - 7.7 (17.8 g/l, H₂O, 25 °C) (after autoclaving)
Çözünürlük: 17.8 g/l
ph Value: 5.0 - 5.4 (42.5 g/l, H₂O, 25 °C) (after autoclaving)
ph Value: 6.9 - 7.1 (68.8 g/l, H₂O, 25 °C) (after autoclaving)
Çözünürlük: 68.8 g/l
ph Value: 7.2 (72 g/l, H₂O, 35 °C) (after autoclaving)
Synonyms: Brilliant-green bile lactose broth, Brillant-green bile lactose broth
ph Value: 7.2 (40 g/l, H₂O, 30 °C) (after autoclaving)
Çözünürlük: 40 g/l
ph Value: 6.8 (35.5 g/l, H₂O)
Synonyms: Casein-peptone soyameal-peptone agar, Cacein-peptone soyameal-peptone agar
ph Value: 7.1 - 7.5 (40 g/l, H₂O, 25 °C) (after autoclaving)
Çözünürlük: 40 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: 6.6 - 7.0 (17 g/l, H₂O, 25 °C) (after autoclaving)
Çözünürlük: 17 g/l
ph Value: 7.1 - 7.5 (30 g/l, H₂O, 25 °C) (after autoclaving)
Çözünürlük: 30 g/l
Çözünürlük: 83 g/l
ph Value: 7.0 - 7.4 (37.8 g/l, H₂O, 25 °C) (after autoclaving)
Çözünürlük: 37.8 g/l
