760 



CULTURE MEDIA FOR CULTIVATION OF MICROORGANISMS 



(2) Cut this solid egg albumin in small 

 pieces and place in distilled water. 

 Do not allow the alkaline albumin to 

 stand or it will liquefy in several 

 hours. 



(3) Shake thoroly and pour off the water. 

 Continue this washing until the wash 

 water is only slightly alkaline. 



(4) Place the coagulated albuminate in a 

 flask of distilled water, plug with 

 cotton and heat in the steamer for 15 

 to 30 minutes. This dissolves the 

 albumin. 



(5) Filter. This is to be a saturated 

 solution of albumin. 



(6) Add 10.0% (6) to medium 2274 instead 

 of 1.0% peptone. 



(7) Neutralize with soda. 



(8) Filter until clear thru paper in a hot 

 water funnel. 



Sterilization: Not specified. 



Use: Cultivation of pathogenic bacteria. 



Variants : 



(a) The author added 0.5% NaCl. 



(b) Feifer gave the following method of 

 preparation : 



(1) Heat fresh milk to 60 to 70°C. 



(2) Dissolve 60.0 to 70.0 g. gelatin in 

 1000.0 cc. of (1). 



(3) Boil until the casein is completely 

 coagulated. 



(4) Strain thru a linen towel. 



(5) Pour in a suitable container so that 

 the fat may raise. 



(6) Remove the fat that comes to the 

 top. 



(7) Add 1.0% of a sodium albuminate 

 powder solution and soda to 

 neutralize. 



(8) Method of sterilization not given. 

 References: Raskin (1887 p. 359), Feifer 



(1888 p. 568). 



2353. Giltner and Ludlum's Amniotic Fluid 

 Gelatin 



Constituents : 



1. Amniotic fluid. 



2. Gelatin. 

 Preparation : 



(1) Solidify amniotic fluid with gelatin. 

 Sterilization: Method not given. 

 Use: General culture medium. 

 Reference: Giltner and Ludlum (1916 pp. 



91-92). 



2354. Raskin's Whey Gelatin 



Same as medium 2161 but solidified with 

 12.0% gelatin instead of 1.75% agar. 



2355. Reinsch's Fat-free Milk Gelatin 



Constituents : 



1. Water 100.0 cc. 



2. Milk 500.0 cc. 



3. Gelatin 20.0 g. 



Preparation : 



(1) Dissolve 20.0 g. of gelatin in 100.0 

 cc. water. 



(2) Place 500.0 cc. of fresh cow milk in a 

 separatory funnel and add 1.0 g. 

 NaOH (2.5 cc. solution of 400.0 g. 

 NaOH in a liter). 



(3) Shake well and allow to stand at 

 about 18°C. for 48 hours. 



(4) Remove the nearly transparent milk 

 from the bottom of the funnel and 

 add it to a second separatory funnel. 



(5) Add 250.0 cc. ether and shake well. 



(6) Allow to stand for 48 hours. 



(7) Place the opalescent liquid now in a 

 large sterile flask, plug with cotton 

 and heat to 50°C. 



(8) Place under the receiver of a water 

 suction pump for 3 or 4 hours until 

 all the ether is evaporated. 



(9) Add about 0.2% NaOH in order that 

 the acid gelatin does not cause a 

 precipitate of casein. 



(10) Add two to three parts of (9) to one 

 part (1). 



(11) Distribute in sterile test tubes. 

 Sterilization: Not specified. 



Use: General culture medium. The author 

 reported that the medium was too alka- 

 line to support the growth of most 

 bacteria. 



Reference: Reinsch (1892 p. 32). 



2356. Abbott's Milk Gelatin 



Constituents : 



1. Milk 1000.0 cc. 



2. Gelatin (10.0 to 



12.0%) 100.0 to 120.0 g. 



Preparation: (1) Solidify milk by the addi- 

 tion of 10.0 to 12.0% gelatin. 

 Sterilization: Not specified. 

 Use: General culture medium. 

 Reference: Abbott (1921 p. 139). 



