402303
관리자 [2018-08-27 11:27:03]
조회수 1120
Agar, Bacteriological American Type (Ingredient) for microbiology
500g
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 1.5% gel: 80-95°C
Range of Gelling 1.5%: 32-38°C
Gel strength at 1.5% (Nikan's method): 600-850 g/cm2
Maximum limit of impurities
Loss on drying at 105°C: 20%
Residue on ignition: 6.5 %
pH at 1.5% before autoclaving: 6.0-7.5
pH at 1.5% after autoclaving: 6.0-7.5
Melting range 1.5% gel: 80-95°C
Range of Gelling 1.5%: 32-38°C
Gel strength at 1.5% (Nikan's method): 600-850 g/cm2
Maximum limit of impurities
Loss on drying at 105°C: 20%
Residue on ignition: 6.5 %
