14 LABORATORY GUIDE IN BACTERIOLOGY 



weight of the different ingredients, allowing looo g. for 

 all the water used and 30 g. for the weight of the white of 

 each egg and the weight of the pan. If the actual total 

 weight is in excess of the amount calculated, boil again 

 Q 



(H 



Fig. s 



until the proper weight is reached. If, on the other hand, 

 the total weight is less, make up the deficiency by adding 

 water. 



Example — 



"Vater 3000.0 100. ooj^ 



Agar 15.0 1.50 



Extract of beef 3.0 0.30 



Peptone 10 . o i . 00 



Whites of two eggs 60 . o 



Saucepan for example 450 . o 



Total 1538.0 



