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Casein Peptone (Pancreatic) at 15g/L
Soya Peptone (Papainic) at 5g/L
Sodium Chloride at 5g/L
Agar at 15g/L
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∙ 14y ago
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Is it possible to melt a tryptic soy agar slant to make a tryptic soy broth?
No. Agar is a solid at room temperature and would just become solid again. A TSB does not contain agar and therefore can be liquid at room temperature.
Is E. coli white or buff color on tryptic soy agar?
E. coli is actually green on tryptic soy agar. The agar itself is a white, amber color.
How do you isolate staphylococcus aureus from hospital floor?
Use a moistened sterile swab to sample the floor. Put this is tryptic soy broth and incubate for 24 hrs at 32 deg C. Streak the resulting solution on to mannitol soy agar and incubate at 32 deg C until colonies form.
What does Proteus vulgaris look like on a Tryptic Soy Agar media?
It swarms the whole plate.
How could you separate the solid ingredients from the broth?
you can strain the ingredients and broth with a strainer and take out the solid ingredients.
What are the ingredients of L broth?
broth cheese your mom soup and egg
What are the essential ingredients of a carbohydrate broth?
nutrient broth + 0.5% particular carbohydrate + indicator
What is tryptic soy agar used for?
I'm not sure about Tryptic Soya Agar but where I work we regularly use Tryptic Soya Broths (TSB). All our samples are human tissue samples and they are placed in a small bottle containing the TSB solution. These are then sent for testing. So I imagine Tryptic Soya Agar would be used for similar purposes except of course it would be a solid jelly in a dish and would have to be swabbed with the sample. They're basically just food for any bacteria or fungi that are present.
What is a quick and easy recipe for oden?
Oden is a Japanese stew consisting of various ingredients such as daikon radish and fish cakes in a light broth. The stock can be prepared by boiling soy sauce, dashi kombu and bonito flakes.
How do you keep soup broth from being absorbed by the ingredients?
You can't keep broth from being absorbed by dry ingredients such as pasta or grains (e.g. barley, rice, quinoa, etc.). And frankly, why would you want to? Most other ingredients used to make stock or broth (carrots, onions, celery, meats, etc.) usually give up their moisture to the broth. The best you can do to minimize absorption is to cook the dry ingredients in water in other containers and add them to your broth just before you serve it. The problem with that is that the pasta or grain won't share the broth's flavor. They'll taste "different" than the broth: usually less savory. Another remedy is to add lesser amounts of dry ingredients to where they don't affect the amount of broth as much.
Why is it important that the Tryptic Soy Agar slant be inoculated with a pure bacterial culture instead of a mixed culture?
So that you can be sure that the results are due only to one specific species.
How long does it take non pathogenic Serratia Marcescens D1 to grow and can you use nutrient agar as a medium?
Two days at room temperature on TSA (tryptic soy agar)
