THE PREPARATION OF CERTAIN SPECIAL MEDIA 4! 



blue color to the milk. Sterilize, wipe, label, and store the 

 same as the milk. The litmus solution will be furnished. 



57. Preparation of glucose (grape sugar) agar. Take 30 cc. 

 of agar previously prepared ( 18), liquefy, and add i% glu- 

 cose while hot. After thoroughly mixing, distribute it in small 

 sterile test tubes. Sterilize, wipe, label, and store the same 

 as ordinary agar. 



58. Preparation of glycerin agar. Take 50 cc. of the agar 

 previously prepared and add 5% of pure (c.p.) glycerin. 

 Thoroughly mix it with the agar, after which distribute it in 

 tubes. Sterilize, label, and store as ordinary agar. 



59. Preparation of glucose bouillon. This is used in the 

 fermentation tube. Take 100 cc. of sugar-free peptonized 

 bouillon ( 62) and add i gram of pure grape sugar (glucose). 

 After it is dissolved and thoroughly disseminated through the 

 bouillon by stirring or pouring, distribute the bouillon in 3 

 fermentation tubes, filling completely the closed branch and 

 the open bulb about half full, and put 5 cc. in each of 5 small 

 sterile test tubes. Sterilize by discontinuous steaming for 20 

 minutes each day for 3 consecutive days. The tubes should be 

 wiped, labeled, and placed in the locker until needed for use. 



60. Preparation of lactose bouillon. This is prepared by 

 adding i % of pure lactose (milk sugar) to the peptonized 

 sugar-free bouillon. It is necessary that the bouillon used 

 does not contain muscle sugar. After adding the lactose, 

 which has been dissolved and thoroughly mixed in a few cubic 

 centimeters of the bouillon, distribute in fermentation tubes 

 and small test tubes, sterilize, label, and store the same as 

 the glucose bouillon. 



61. Saccharose bouillon. This is peptonized sugar-free bou- 

 illon to which i % pure saccharose (cane sugar) has been added. 

 It is prepared from bouillon free from muscle sugar in the 

 same manner as lactose bouillon. 



62. Preparation of sugar-free bouillon. Bouillon prepared 

 by the ordinary method usually contains small quantities of 



