Abel's laboratory handbook of bacteriology / [Rudolf Abel].
- Abel, Rudolf Velentine Ludwig, 1868-
- Date:
- [1912?]
Licence: In copyright
Credit: Abel's laboratory handbook of bacteriology / [Rudolf Abel]. Source: Wellcome Collection.
Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
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![making gelatine. Composition of the Medium : Gelatine (yellow gold label) 100 grams (in summer 120), Peptone (Witte) 10 grams, Sodium Chloride 5 grams, Meat Extract to 1 litre. JJireclious :—Fat 500 c.c. of the meat extract into a white enamelled saucepan, heat to about 70° C, add peptone, and stir with a small wooden spoon. When the peptone has dissolved, add the gelatine, and stir again till dissolved. Now add remainder of the broth, thoroughly mix, make alkaline with Liq. potassi (till blue litmus-paper is rendered slightly more blue), add the beaten white of one egg, put in a flask and heat in the steamer for 30 minutes. Filter through two thicknesses of Swedish or Rhenish filter-paper moistened with sterile distilled water (placing the funnel in warm filter jacket) into a sterile Bask, i3ut into tubes, and sterilize in steamer for 30 minutes on two successive days.] Agar. 1. To meat extract the same addition is made as in the preparation of nutrient broth, and also l|-2 % of finely chopped or powdered agar. It is well to add the agar to the meat extract a couple of hours before the other ingredients, for in this way the agar be- comes softened, and dissolves more easily. 2-4 are carried out as in the case of nutrient broth. Now test the reaction of the medium and correct it if necessary. 5. The turbid flocculent medium must next be filtered. This is not easily effected through filter- paper, even with the aid of a warm funnel, or in the steamer. Therefore it is better to filter through GORDON C](https://iiif.wellcomecollection.org/image/b21509645_0031.jp2/full/800%2C/0/default.jpg)
