CULTURE MEDIA FOR CULTIVATION OF MICROORGANISMS 



791 



(4) To the egg is then added 10.0% 

 of water by volume of the weight 

 of the eggs. 



(5) Mix the eggs and water by a 

 twirling motion or by gently 

 stirring with a sterile glass rod. 

 Bubbling is to be sedulously 

 avoided. 



(6) Strain (5) thru a cheese cloth by 

 gravity and tube. 



(7) Inspissate the tubes at 70°C. for 2 

 to 2i hours in a moist chamber. 



(8) If needed, moisture is provided by 

 the addition of two or three drops 

 of water to each tube. 



(9) Incubate one week before using to 

 insure sterility of medium. 



(10) After inoculation, seal the tube 

 either with cork alone or prefer- 

 ably dip the cotton stopper also 

 in paraffin. The authors added 

 glycerol bouillon to the slants 

 until the egg was about one-third 

 covered. 



(b) Schoenburg. 



(1) Remove the yolk and whites from 

 eggs, under aseptic conditions. 

 Mix well. 



(2) Add 25.0% by volume of sterile 

 distilled water to (1). 



(3) Tube. 



(4) Solidify at 85°C. 



(5) Sterilize on 3 successive days for 

 2 to 3 hours at 85°C. 



(c) Soparkar. 



(1) Sterilize the surface of one dozen 

 eggs by pouring boiling water over 

 them. 



(2) Break the shells with sterile 

 forceps and pour contents into a 

 sterile flask. 



(3) Add 6.0 cc. (sterile ?) water for 

 each egg (72.0 cc.) and thoroly 

 mix by continued shaking. 



(4) Strain material thru sterile muslin 

 and distribute in tubes. 



(5) Heat in inspissator on the first 

 day up to about 90°C. for 3 hours 

 until the medium becomes solid. 

 Then at 72°C. for 3 hours on each 

 of 2 succeeding days. 



(d) Roddy. 



(1) Wash clean fresh eggs with perfect 

 shells in sterile water, then with 



5.0% phenol, and finally with 

 sterile water. 



(2) Break with a sterile knife and 

 empty the eggs into a sterile flask 

 under aseptic conditions. 



(3) Add 10.0% (by weight) of sterile 

 distilled water. 



(4) Mix (avoid air bubbles). 



(5) Filter thru gauze. 



(6) Tube. 



(7) Slant. 



(8) Sterilize in the steam sterlizer at 

 70°C. for 2.5 hours. 



(e) Stitt. 



(1) Break whole eggs into a sterile 

 flask and mix thoroly. 



(2) Add 25.0 cc. of water for every 4 

 eggs. 



(3) Mix well. 



(4) Strain thru sterile cheese cloth 

 and tube in 10.0 cc. quantities. 



(5) Slant in an inspissator and keep 

 at 73°C. for 4 or 5 hours on 2 suc- 

 cessive days. 



(6) On the third day apply a tempera- 

 ture of 76°C. 



(7) Add 3 or 4 drops of water to each 

 tube before inoculating. 



(8) Paraffin the plugs after inoc- 

 ulation. 



(f) Klimmer. 



(1) Thoroly wash eggs in water and 

 then in 5.0% phenol solution. 



(2) Dry both ends in the flame and 

 open with a sterile knife. 



(3) Force the contents of the eggs into 

 sterile Erlenmeyer flasks. 



(4) Add water to 10.0% of the weight 

 of the eggs. 



(5) Mix thoroly, avoiding air bubbles. 



(6) Filter thru filtering cloth. 



(7) Tube. 



(8) Heat for 2 to 2.5 hours at 70°C. in 

 an atmosphere saturated with 

 water to coagulate. 



References: Brown and Smith (1910 p. 

 517), Park and Krumwiede (1910 p. 

 213-215), Schoenburg (1911-12 p. 487), 

 Soparkar (1916-17 p. 34), Roddy (1917 p. 

 45), Stitt (1923 p. 42), Klimmer (1923 p. 

 223), Park, Williams and Krumwiede 

 (1924 p. 120). 



