CULTURE MEDIA FOR CULTIVATION 6F MICROORGANISMS 



717 



(3) Carefully add KOH until 10.0 cc. of 

 the medium will be neutralized to 

 phenolphthalein by 5.0 cc. of lime 

 solution. (This is an equivalent of 

 1.0 g. H2SO4 per liter.) 



(4) Heat in the autoclave for 15 minutes 

 at 110°. 



(5) Filter. 



(6) Tube in 9.0 cc. lots. 



(7) Just before use add 1.0 cc. of a 10.0% 

 KI solution to each tube (liquefied). 



Sterilization: Final sterilization not spe- 

 cified. 



Use: Isolation of typhoid bacilli. Char- 

 rin and Dissard cultivated Bacillus 

 pyocyaneus on this medium. 



Variants: Remy omitted the KI. 



References: Charrin and Dissard (1896 

 p. 816), Remy (1900 p. 559), Thoinot and 

 Masselin (1902 p. 336). 



2227. Kappen's Cyanamide Asparagin 

 Gelatin 



Same as medium 473 but solidified by the 

 addition of 10.0% gelatin. 



2228. Maassen's Glucose Asparagin Gelatin 

 (Klimmer) 



Constituents : 



1. Water 1000.0 cc. 



2. Mgb04 (crystalline). 0.4 g. 



3. Asparagin 10.1 g. 



4. CaCl2 0.01 g. 



5. Na2HP04 2.0 g. 



6. Na.COs (crystalline) 2.5 g. 



7. Glucose 5.0 to 10.0 g. 



8. Malic acid 7.0 g. 



9. Gelatin 100.0 g. 



Preparation: (1) Dissolve 2, 3, 4, 5, 6, 



7 and 8 in 1. 

 Sterilization: Not specified. 

 Use: General synthetic culture medium. 

 Reference: Klimmer (1923 p. 172). 



2229. van Delden's Lactate Asparagin 

 Gelatin 



Constituents: 



1. Water ~. 1000.0 cc. 



2. Gelatin 100.0 g. 



3. Sodium lactate 5.0 g. 



4. Asparagin 1-0 g. 



5. MgS04 10 g. 



6. K2HPO4 0.5 g. 



7. Mohr's salt trace 



8. (FeS04) (NH4)2S04 



Preparation: (1) Dissolve 2, 3, 4, 5, 6 and 7 



in 1. 

 Sterilization: Not specified. 

 Use: Isolation of Microspira desulfuricans 



and Microspira aestuarii. 

 Variants: The author added 30.0 g. NaCl 



for the isolation of Microspira aestuarii. 

 Reference: van Delden (1903-04 p. 88). 



2231. Frankel's Lactate Asparagin Gelatin 

 (Klimmer) 



Constituents: 



1. Water 1000.0 cc. 



2. K2HPO4 2.0 g. 



3. NaCl 5.0 g. 



4. Ammonium lactate 6.0 g. 



5. Asparagin 4.0 g. 



6. Gelatin 100.0 g. 



Preparation : 



(1) Dissolve 2, 3, 4 and 5 in 1. 



(2) Make distinctly alkaline (indicator 

 not specified). 



Sterilization: Not specified. 



Use: General synthetic culture medium. 



Reference: Klimmer (1923 p. 172). 



2232. Uschinsky's Glycerol Asparaginate 

 Gelatin (Klimmer) 



Constituents: 



1. Water 1000.0 cc. 



2. K0HPO4 2.0 to 2.5 g. 



3. MgS04 (crystalline).. 0.2 to 0.4 g. 



4. NaCl 5.0 to 7.0 g. 



5. Ammonium lactate... 6.0 to 7.0 g. 



6. CaCU 0.1 



7. Sodium asparaginate. 3.5 g. 



8. Glycerol 30.0 to 40.0 g. 



9. Gelatin 100.0 g. 



Preparation: (1) Dissolve 2, 3, 4, 5, 6, 7, 



8 and 9 in 1. 

 Sterilization: Not specified. 

 Use: General synthetic culture medium. 

 Reference: Klimmer (1923 p. 172). 



2233. Goslings' Asparagin Gelatin 



Constituents : 



1. Water 100.0 cc. 



2. Gelatin 10.0 g. 



3. Asparagin 10 g. 



4. Na2S04 10 g- 



5. NaCl 0.5 g. 



6. PbCOs 



