37 



§52. Preparation of glucose bouillon. This is used in 

 the fermentation tube. Take looc.c. of peptonized bouillon 

 (§ ii) 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 the fermentation tubes, filling completely the closed 

 branch and the open bulb about half full. Sterilize it by 

 discontinuous steaming for 20 minutes each day for three 

 consecutive days. It should be labeled and kept in the 

 locker until needed for n.se. 



§ 53. Preparation of lactose bouillon. This is prepared 

 by adding i % lactose to the peptonized bouillon. It is 

 necessary, however, that the bouillon used does not contain 

 muscle sugar. Bouillon free from muscle sugar can usually 

 be obtained by macerating the meat for from 12 to 18 hours 

 (§9) at a low temperature. After adding the lactose and 

 thoroughly mixing it in the bouillon, .sterilize, label, and 

 .store the same as the glucose bouillon. 



§ 54. Saccharose bouillon. This is peptonized bouillon 

 to which I "lo saccharose has been added. It is prepared 

 from bouillon free from mu.scle .sugar, in the same manner 

 as lacto.se bouillon. 



EXERCISE XI. 

 INOCULATING SPECIAL MEDIA AND EXAMINING CULTURES. 



§55. General Directions. Inoculate a tube of potato, one 

 of milk, one of litmus milk, one of glucose agar, a fermenta- 

 tion tube of glucose, one of lactose and one of saccharose 

 bouillon. Isabel each and place all of them iu the incubator. 



Examine microscopically the agar and bouillon cultures 

 made from the colony on the agar plate (§41). Examine 

 and carefully describe the bacteria from each culture in, (i) 



