FREE BOOKS

Author's List




PREV.   NEXT  
|<   121   122   123   124   125   126   127   128   129   130   131   132   133   134   135   136   137   138   139   140   141   142   143   144   145  
146   147   148   149   150   151   152   153   154   155   156   157   158   159   160   161   162   163   164   165   166   167   168   169   170   >>   >|  
nutrient agar (_vide_ page 168). 5. Filter through papier Chardin, using the hot-water funnel. 6. Tube, and sterilise as for nutrient agar. ~Litmus Whey.~-- 1. Curdle fresh milk by warming to 60 deg. C. and adding rennet. 2. Filter off the whey through butter muslin into a sterile flask. 3. Neutralise to litmus by the cautious addition of citric acid solution 4 per cent. (Do not neutralise with _mineral_ acid.) 4. Heat in the steamer at 100 deg. C. for one hour to coagulate all the proteid. (If the whey is cloudy when removed from the steamer allow it to stand for forty-eight hours in the ice chest and then decant off the clear fluid--or filter through a Berkefeld filter candle.) 5. Filter into a sterile flask. 6. Tint the whey with litmus solution to a deep purple red. 7. Tube, and sterilise as for milk. ~Litmus Whey (Petruschky).~-- 1. Measure out into a flask Fresh milk 1000 c.c. 2. Add Hydrochloric acid (or glacial acetic acid) 1.5 c.c. and boil. 3. Filter off coagulated casein. 4. Neutralise to litmus by the addition of n/1 caustic soda solution and boil. Whey now cloudy and acid again. 5. Again neutralise to litmus by addition of n/10 caustic soda solution. 6. Filter. 7. Tint the whey with neutral litmus solution to a deep purple colour. 8. Tube and sterilise as for milk. ~Litmus Whey Gelatine.~-- 1. Measure out milk 1000 c.c. into a tared 2-litre flask. 2. Add hydrochloric acid (or glacial acetic acid) 1.5 c.c. and boil for five minutes. 3. Filter off the casein, and make the whey faintly alkaline to litmus. 4. Weigh out Peptone 10 grammes and emulsify in a few cubic centimeters of the whey and return to the flask. 5. Weigh out Gelatine 50 grammes add it to the whey in the flask and incorporate the mixture by bubbling through live steam. 6. Clear with egg and filter. 7. Make the weight of the medium mass to the calculated figure for one litre (1060 grammes) by the addition of distilled water. 8. Weigh out Dextrose 15 grammes and dissolve in the fluid whey gelatine. 9. Add sterile litmus solution to the required tint. 10. Tube and sterilise for twenty minutes in steamer at 100 deg. C. on each of five successive days. This medium will remain semi-fluid at the room temperature, and may be used for cultures in t
PREV.   NEXT  
|<   121   122   123   124   125   126   127   128   129   130   131   132   133   134   135   136   137   138   139   140   141   142   143   144   145  
146   147   148   149   150   151   152   153   154   155   156   157   158   159   160   161   162   163   164   165   166   167   168   169   170   >>   >|  



Top keywords:
litmus
 

Filter

 

solution

 
addition
 

grammes

 

sterilise

 

filter

 

sterile

 

steamer

 

Litmus


Measure

 
purple
 

casein

 
minutes
 
Gelatine
 

caustic

 

glacial

 

nutrient

 

acetic

 

medium


cloudy

 

Neutralise

 

neutralise

 

alkaline

 

temperature

 
required
 

Peptone

 

gelatine

 

faintly

 

calculated


hydrochloric

 

successive

 
remain
 

figure

 

twenty

 

dissolve

 

bubbling

 

mixture

 

incorporate

 

return


emulsify
 
Dextrose
 

centimeters

 

cultures

 

distilled

 
weight
 

citric

 
cautious
 
muslin
 

butter