236 



CULTURE MEDIA FOR CULTIVATION OF MICROORGANISMS 



(16) Put 15.0 g. of purified talc (tal- 

 cum purificatum U. S. P.) in a 

 mortar. 



(17) Add (15) to (16), stirring con- 

 stantly. 



(18) Filter thru paper until clear. 



(19) Adjust the reaction to +1.0 to 

 phenolphthalein. 



(20) Sterilization not specified, 

 (jj) Klimmer (1923). 



(1) Preparation of meat infusion not 

 specified. 



(2) Add 10.0 g. peptone and 5.0 g. 

 NaCl to (1) and heat gently until 

 solution is complete. 



(3) Boil. 



(4) Neutralize. 



(5) Neutralize to litmus and add 

 7.0 cc. normal soda solution per 

 liter. 



(6) Filter. 



(7) Distribute as desired. 



(8) Sterilize in the autoclave with 

 one heating or in streaming steam 

 each on 3 successive days. 



(kk) Cunningham (1924). 



(1) Mince or chop into as small 

 pieces as possible 1 pound of lean 

 unsalted meat, preferably rump 

 steak or veal. The meat must be 

 fat-free. 



(2) Cover (1) with a liter of water in 

 a large beaker. 



(3) Allow to stand in a cool place for 

 24 hours. 



(4) Skim off the fat. 



(5) Strain thru a piece of cheese 

 cloth. 



(6) Press out as much liquid as 

 possible from the meat. 



(7) Make up to 1000.0 cc. by the addi- 

 tion of water. 



(8) Add 1.0% peptone and 0.5% 

 NaCl. 



(9) Steam for an hour in a double 

 walled pot (one hour from the 

 time the water boils). 



(10) Add normal NaOH solution until 

 the liquid turns a piece of mois- 

 tened turmeric paper dipped into 

 it faintly but distinctly brown. 

 The reaction is acid to phenol- 

 phthalein, pH varies from 7.7 to 

 8.0. 



(11) Heat in an autoclave. 



(12) Filter thru grey coarse filter paper 

 until clear. 



(13) Make up the volume to one liter 

 with distilled water. 



(14) Tube in 8.0 cc. lots. 



(15) Sterilize at 22.5 pounds pressure. 

 (11) Park, Williams and Krumwiede 



(1924). 



(1) Soak 5.0 pounds of finely chopped 

 lean beef or veal in 5000.0 cc. tap 

 water over night in an ice box or 

 at room temperature. 



(2) Strain thru cheese cloth. 

 Squeeze by twisting the cloth or 

 use a meat press. This is meat 

 juice. 



(3) Add 1.0% peptone and 1.0% NaCl 

 to the filtrate. 



(4) Heat to 50°C. to dissolve peptone 

 and NaCl. 



(5) Determine the reaction and ad- 

 just if necessary. (In this case 

 boil again.) 



(6) Filter thru cotton and filter paper 

 in a glass funnel. 



(7) "Sterilize in tubes or flasks by 

 heating in an autoclave for an 

 hour at 15 pounds pressure." 



(mm) Park, Williams and Krumwiede 

 (1924). 



(1) Soak 5.0 pounds of finely chopped 

 lean beef or veal in 5000.0 cc. tap 

 water over night in an ice box or 

 at room temperature. 



(2) Weigh the kettle used in (1) and 

 its contents. 



(3) Heat at 45°C. for an hour. 



(4) Boil for 30 minutes. 



(5) Make up the loss by weight by 

 the addition of water. 



(6) Strain thru cheese cloth. 

 Squeeze by twisting the cloth or 

 use the meat press. 



(7) This may be sterilized in flasks 

 and stored for future use. This 

 is meat infusion. 



(8) If used at once, add 1.0% peptone 

 and 0.5% NaCl. 



(9) Heat to boiling. 



(10) Determine the reaction and ad- 

 just if necessary (in this case boil 

 again). 



