CULTURE MEDIA FOR CULTIVATION OF MICROORGANISMS 



733 



or heat for one hour in the water 

 bath at 55°C. 



(3) Boil for 60 minutes in the steamer 

 or in a covered dish. 



(4) Filter thru a clean cloth rising 

 pressure (meat press). 



(5) Cool and remove the fat by filtering 

 thru S. and S. filter paper. 



(6) Make up the volume to 1000.0 cc. 

 by the addition of water. 



(7) Add 1.0% Witte's peptone and 

 0.5% NaCl. 



(8) Steam for one-half hour. 



(9) Filter. 



(10) Cool. 



(11) Adjust the reaction. 



(12) Steam again for 30 minutes. 



(13) Filter. 



(14) Add 100.0 g. of the best quality of 

 gelatin and soak 2 hours at room 

 temperature. 



(15) Steam 5 minutes. 



(16) Cool. 



(17) Titrate and adjust the reaction. 



(18) Steam 30 minutes. 



(19) Filter thru S. and S. filter paper 

 washed with sterile boiling water. 



(20) Tube. 



(21) Heat on 3 successive days for 

 15 minutes, 10 minutes and 5 

 minutes, respectively, at 100°C. 



(o) Meier (1918). 



(1) Boil 500.0 g. of fat and tendon free 

 beef in 1 liter of water. 



(2) Filter. 



(3) Dissolve 110.0 g. gelatin, 10.0 g. 

 peptone (Witte) and 5.0 g. NaCl 

 in the filtrate. 



(4) Neutralize by the addition of 

 KOH. Add KOH until turmeric 

 paper is turned quite weakly 

 brownish red. 



(5) Sterilization not specified, 

 (p) Worth (1919). 



(1) Heat 500.0 g. of chopped beef in 

 1000.0 cc. water in a water bath 

 at 50 to 55°C. for one hour. 



(2) Strain thru cloth and restore 

 volume. 



(3) Add 10.0 g. peptone, 5.0 g. NaCl 

 and 100.0 g. gelatin to (2). 



(4) Dissolve, filter, adjust to 1.0% 

 acid. 



(5) Sterilize for 20 minutes at llO'C. 



(q) Besson (1920). 



(1) Remove all fat and tendons from 

 beef and chop into small pieces. 



(2) Allow 500.0 g. of (1) to macerate 

 with 1000.0 cc. of cold water for 

 6 hours, or if one wishes to remove 

 the sugar, 12 hours at 37 °C. 



(3) Place in an enamelled pot and 

 bring slowly to a boil. 



(4) Boil for 10 minutes. 



(5) Throw on a thick cloth and press 

 the meat free from juice. 



(6) Filter the juice thru moistened 

 paper. 



(7) Make up to 1000.0 cc. 



(8) Add 10.0 g. Chapoteaut's peptone, 

 5.0 g. NaCl, and 80.0 to 130.0 g. 

 gelatin (extra) (80.0 g. in winter 

 and 130.0 in summer) to (7). 



(9) Heat slowly in an enamelled 

 kettle. 



(10) After solution is complete, boil 

 for 2 or 3 minutes. 



(11) Make slightly alkaline by the 

 addition of soda. 



(12) Heat at 115° for 5 minutes. 



(13) Filter thru paper in the autoclave 

 or use a hot water funnel. 



(14) Tube. 



(15) Sterilize at 110° for 20 minutes, 

 (r) Abbott (1921). 



(1) Add 500.0 g. of chopped lean beef 

 to 1 liter of water and soak for 

 24 hours, kept at ice box tem- 

 perature. 



(2) Strain thru a coarse towel and 

 press until a liter of fluid is ob- 

 tained. 



(3) Dissolve 10.0 g. (1.0%) peptone, 

 5.0 g. (0.5%) NaCl and 10.0 to 

 12.0% gelatin in (2). 



(4) Make slightly alkaline or neutral 

 (indicator not specified). 



(5) Place in a porcelain lined sauce- 

 pan, and boil over a flame until 

 all the albumin is coagulated and 

 the fluid portion is of a clear pale 

 straw color. 



(6) Filter thru a folded paper. 



(7) Sterilize by steam (method not 

 given). 



(s) Dopter and Sacquepee (1921). 



(1) Add 1000.0 cc. of water to 500.0 g. 



