THE PREPARATION OF GELATIN AND AGAR 13 
\perature between 45° and 50° C., add the white of one 
, and thoroughly mix in the liquid agar. This is easily ac- 
iplished by pouring it a number of times from one beaker 
another. When the egg albumen is dissolved the agar is 
tmed to the water bath and boiled vigorously until the 
te of the egg is firmly coagulated. This usually takes about 
minutes. Filter the agar immediately, while hot, through 
yer of absorbent cotton which has been moistened with 
ing water. Distribute the filtrate in small and large tubes, 
directed. Sterilize, label, and store the agar in the same 
mer as the gelatin. 
