Hi-Sensitivity Test Broth
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Catalog number
M486-4X500G
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Price
Please ask
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Size
4X500G
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Description
Hi-Sensitivity Test Broth is used for antimicrobial susceptibility tests.
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Alternative Name
High Sensitivity Test Broth
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Type
Dehydrated Culture Media
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Origin
Animal
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Classification
Bacterial
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Composition g L
Casein enzymic hydrolysate 11.000 Peptic digest of animal tissue 3.000 Dextrose 2.000 Sodium chloride 3.000 Starch, soluble 1.000 Disodium phosphate 2.000 Sodium acetate 1.000 Magnesium glycerophosphate 0.200 Calcium gluconate 0.100 Cobaltous sulphate 0.001 Cupric sulphate 0.001 Ferrous sulphate 0.001 Zinc sulphate 0.001 Manganous chloride 0.002 Menadione 0.001 Cyanocobalamin 0.001 L-Cysteine hydrochloride 0.020 L-Tryptophan 0.020 Pyridoxine hydrochloride 0.003 Calcium pantothenate 0.003 Nicotinamide 0.003 Biotin 0.0003 Thiamine hydrochloride 0.00004 Adenine 0.010 Guanine 0.010 Xanthine 0.010 Uracil 0.010 Final pH ( at 25°C) 7.4±0.2
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Quantity required per litre
23,4 g
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Appearance
Cream to yellow homogeneous free flowing powder
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Colour and Clarity of prepared medium
Basal medium: Light yellow ; After addition of 5%v/v laked blood : Red to chocolate coloured, Basal medium :clear to slightly opalescent ; After Addition: opalescent solution in tubes
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Cultural response
Cultural characteristics observed after an incubation at 35-37°C for 18-24 hours.
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Storage
Store dehydrated powder and prepared medium at 2-8°C in tightly closed container
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Shelf Life
Use before expiry date on the label.
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Properties
º C. The broth is a modified culture medium for culturing isolated or enriched bacteria, yeasts and micro organisms.The buffered pH and low salt content of these media broths will ensure a perfect growth of the pathogens to be detected. The broth or culture medium is supplied in 500gr and 5 x 500gr quntities by Himedia. The broth's MSDS certificate is supplied for appoval of our broth's batch quality. The screening and selective enrichment of these pathogens and bacteriacan also be obtained by other broths and selective culture media supplements.
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