Egg Yolk Agar Base, Modified

• Catalog number
  M1043-4X500G
• Price
  Please ask
• Size
  4X500G

• Description
  Egg Yolk Agar Base, Modified is to identify anaerobic bacteria by means of their egg yolk reaction.
• Other Product
• Alternative Name
  Modified Egg Yolk Agar Base
• Type
  Dehydrated Culture Media
• Origin
  Animal
• Classification
  Bacterial
• Composition g L
  Casein enzymic hydrolysate 15.000 Papaic digest of soyabean meal 5.000 Yeast extract 5.000 Sodium chloride 5.000 L-Cystine 0.400 Hemin 0.005 Vitamin K1 0.010 Agar 20.000 Final pH ( at 25°C) 7.5±0.2
• Quantity required per litre
  50,41 g
• Appearance
  Cream to yellow homogeneous free flowing powder
• Colour and Clarity of prepared medium
  Basal Medium : Medium amber coloured clear to slightly opalescent gel After addition of egg yolk emulsion (FD045)- Yellow coloured opaque gel forms in Petri plates.
• Cultural response
  Cultural characteristics observed with added Egg yolk emulsion (FD045),after an incubation at 35-37°C for 48-72 hours when incubated anaerobically. (*Plates should be incubated up to 7 days before regarding them as negative)
• Storage
  Store below 30°C in tightly closed container and use the prepared medium as fresh as possible.
• Shelf Life
  Use before expiry date on the label.
• Technical Data
• Data Sheet

• Gene target
  Egg   Yolk   Agar   Base   Modified  
• Short name
  Egg Yolk Agar Base, Modified
• Alternative name
  Egg Yolk media gelling agent Base, Modified

MeSH Data

• Name
  Electrophoresis, Agar Gel
• Concept
  Scope note: Electrophoresis in which agar or agarose gel is used as the diffusion medium.
• Tree numbers
  • E05.196.401.153
  • E05.301.300.100
• Qualifiers
  ethics, trends, veterinary, history, classification, economics, instrumentation, methods, standards, statistics & numerical data

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