THE PREPARATION OF AGAR AND GELATIN ■ 13 



Place the dish containing the mixed agar an4/15ouillon in a 

 closed water bath and boil for 20 minutes.-^hen c ooL it to 

 a temperature between 45_and 50° C. and add_ the white of 

 one egg and thoroughly mix it in the liquid agar. This is 

 easily accomplished by pouring it a number of times from 

 one beaker to another. When the egg albumen is dissolved, 

 the agar is returned to the water bath and boiled vigorously 

 until the white of the egg is coagulated. This usually takes 

 about 20 minutes . Filter the agar immediately, while _hot, 

 through ordinary filter paper which has been moistened with 

 boiling water. Distribute the filtrate in small and large tubes, 

 as directed. S terili ze, label, and store the agar in the same 

 manner as the gelatin. 



