58 General Bacteriology. 



B. Deep colonies: 

 a. Form. 

 6. Size. 



c. Color. 



d. Internal structure. 



2. AGAB PLATES: 



A. Surface colonies. ) . , . ,. ,.-, 



> Same points as in gelatin plate, (I). 



B. Deep Colonies. j 



3. GELATIN STAB CULTURES. 



A. Non-liquefying. 



a. Line of puncture: filiform, uniform growth without any special characters; 

 tuberculate; papillate, covered with papilla?; echinulate, minutely prickly; villous, beset 

 with long or short undivided hair-like extensions; arborescent, beset with branched hair- 

 like extensions; beaded, composed of small round more or less conjointed colonies; 

 banded longitudinally- 



b. Surface: (Same as surface colonies gelatin plates 1 c.) 



B. Liquefying. 



a. Shape of liquefied area: crateriform, saucer shaped liquefaction of gelatin; 

 saccate, shape of an elongated sack, tubular; cylindrical; funnel formed; napiform, out- 

 line of a turnip; fusiform, outline of a parsnip; stratiform, liquefaction extending to 

 the walls of the tube and then downward horizontally. 



b- Fluid: clear; turbid; flocculenf. 



c. Sediment: flocculent; stringy ; granular. 



d. Membrane: character; color. 



4. STREAK CULTURES: 



a. Form. 



b. Size. 



c. Surface elevation. 



d. Consistency. 



P i . f Same as for colonies on gelatin plates (1;. 



/. Margin. 



g. Internal structure. 



h. Change in medium- 



5. POTATO. 



A. Growth apparent. (Same as plate cultures). 



B. Growth not apparent. 



6. BOUILLON: 



o. Character of fluid : clear; turbid; etc. 



b. Sediment. 



c. Membrane. 



7. MILK. 



A. No visible change, even after boiling. 



B. Curd formed: 



a. Time required. 



b. Character of curd: hard; soft. 



c. Digestion- 



