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CULTURE MEDIA FOR CULTIVATION OF MICROORGANISMS 



NaCl and from 10.0 to 15.0% of 

 the best gold label sheet gelatin. 

 (Add 10.0% gelatin in winter and 

 15.0% gelatin in summer.) 



(6) Weigh the solution and the vessel. 



(7) Heat until solution is complete. 



(8) Neutralize to phenolphthalein. 



(9) Boil 5 minutes and restore the 

 weight lost by the addition of dis- 

 tilled water. 



(10) Test the reaction and readjust if 

 necessary. 



(11) Boil until the albumin coagulates 

 and floats in the clear fluid. 



(12) Filter thru cotton supported on a 

 coil of wire using a suction pump 

 to hasten filtration. 



(13) Add 5.0 cc. (0.5%) of a normal 

 HCl solution. 



(14) Tube. 



(15) Sterilize in the steamer for 30 

 minutes on 3 consecutive days or 

 in the autoclave at 110° for 

 15 minutes. 



(k) Abel (1912). 



(1) Chop 500.0 g. of fat free meat and 

 add to a liter of water at 50°C. 



(2) Keep at 50°C. for 30 minutes and 

 then boil for 30 to 45 minutes. 



(3) Filter or strain the fluid from the 

 meat. 



(4) Make up the fluid to one liter. 



(5) Dissolve 1.0% Witte's peptone, 

 0.5%, NaCl and 1.0 to 1.5% gelatin 

 in (4) by heating in the steamer. 



(6) Neutralize to litmus. 



(7) Steam for 15 to 30 minutes. 



(8) Filter and readjust the reaction. 

 If not clear, clarify by the addi- 

 tion of an egg white or meat juice. 



(9) Tube or flask. 



(10) Sterilize on each of 3 successive 

 days in the steamer or autoclave 

 for 15 minutes at 120°C. 

 (1) Abel (1912). 



(1) Chop 500.0 g. fat free meat and 

 add a liter of water at 50°C. 



(2) Keep at 50°C. for 30 minutes and 

 then boil for 30 to 45 minutes. 



(3) Filter or strain the fluid from the 

 meat. 



(4) Make up the fluid to a liter. 



(5) Place 500.0 cc. of (4) in a white 

 enamelled sauce pan and heat to 

 about 70°C. 



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

 NaCl and stir with a small wooden 

 spoon. 



(7) Add the gelatin and stir until 

 dissolved. 



(8) Make up to 1 liter by the addition 

 of (4). 



(9) Add KOH until the reaction is 

 slightly alkaline to litmus. 



(10) Add the beaten white of one egg. 



(11) Steam for 30 minutes. 



(12) Filter thru two thicknesses of 

 Swedish or Rhenish filter paper 

 moistened with distilled water. 



(13) Sterilize in the steamer for 30 min- 

 utes on each of 2 successive days. 



(m) Forster (Abel 1912). 



(1) Chop 500.0 g. of fat free meat and 

 add to a liter of water at 50°C. 



(2) Keep at 50°C. for 30 minutes and 

 then boil for 30 to 45 minutes. 



(3) Filter or strain the fluid from the 

 meat. 



(4) Make up the fluid to one liter. 



(5) Dissolve 10.0 g. Peptone (Witte or 

 Chapoteaut) and 5.0 g. NaCl in 

 (4) by heating in the steamer. 



(6) Neutralize to litmus. 



(7) Steam for 15 to 30 minutes. 



(8) Filter and readjust the reaction. 

 Filter until clear. 



(9) Tube or flask. 



(10) Sterilize on each of 3 successive 

 days in the steamer or autoclave 

 for 15 minutes at 120°C. 



(11) Dissolve 100 to 150.0 g. gelatin in 

 (10) by heating at 60°C. 



(12) Add KOH until the acidity is 

 faint and then add NasCOa to 

 make slightly alkaline. 



(13) Add the white of an egg. 



(14) Place the vessel in a large pot 

 filled with boiling water. 



(15) Boil the gelatin for 15 minutes. 



(16) Filter thru a sterile hot water 

 funnel at 60°C. 



(17) Tube under aseptic conditions. 



(18) Heat for 20 minutes in the steamer. 



(19) Immerse in cold water, 

 (n) Lohnis (1913). 



(1) Add 1000.0 cc. distilled water to 

 500.0 g. of finely minced lean 

 beef. 



(2) Infuse for 24 hours in the ice chest 



