Ingredients
402302
관리자 [2018-08-27 11:26:44]
조회수 505
Agar, Bacteriological European Type (Ingredient) for microbiology
500g / 5kg
CAS No. 9002-18-0
pH at 1.5% before autoclaving: 6.0-7.5
pH at 1.5% after autoclaving: 6.0-7.5
Melting range of 1.5% solution: 85-90°C
Range of Gelling 1.5%: 34-38°C
Gel strength at 1.5% (Nikan's method): 800-1100 g/cm2
Maximum limit of impurities
Loss on drying at 105°C: 12%
Residue on ignition: 5.0 %
pH at 1.5% before autoclaving: 6.0-7.5
pH at 1.5% after autoclaving: 6.0-7.5
Melting range of 1.5% solution: 85-90°C
Range of Gelling 1.5%: 34-38°C
Gel strength at 1.5% (Nikan's method): 800-1100 g/cm2
Maximum limit of impurities
Loss on drying at 105°C: 12%
Residue on ignition: 5.0 %
PRODUCT
