The Technical Control of Dairy Products; a Treatise On the Testing, Analyzing, Standardizing And the Manufacture of Dairy Products
The Technical Control of Dairy Products; a Treatise On the Testing, Analyzing, Standardizing And the Manufacture of Dairy Products
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In our eReader you can find the full English version of the book. Read The Technical Control of Dairy Products; a Treatise On the Testing, Analyzing, Standardizing And the Manufacture of Dairy Products Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book The Technical Control of Dairy Products; a Treatise On the Testing, Analyzing, Standardizing And the Manufacture of Dairy Products
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All glassware and all apparatus such as kettles, funnels and filtration flasks, must be kept scrupulously clean by running hot water over or through them after use before the agar has had time to harden. There is danger otherwise of dried particles of agar chipping oflf and giving rise to sediment in future batches of agar which in the poured plates may be mistaken for colonies.
Procedure No. 1. Mix all of the ingredients together cold.
Heat in an autoclave at 15 lbs. pressure for 40 to 90 minu...tes according to the quantity of medium being made in each batch.
Allow the autoclave to cool very slowly so as not to disturb the sediment. Decant through a cotton filter taking care not to pour the sediments on the cotton until the bulk of the liquid has passed through.
This simple procedure with certain brands of peptone and grades of agar gives excellent results.
Procedure No. 2. Where large quantities of agar are to be prepared the following procedure has been found useful. Pre- pare two separate solutions: Mixture A.
What to read after The Technical Control of Dairy Products; a Treatise On the Testing, Analyzing, Standardizing And the Manufacture of Dairy Products?
You can find similar books in the "Read Also" column, or choose other free books by Mojonnier, Timothy, 1876- to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
All glassware and all apparatus such as kettles, funnels and filtration flasks, must be kept scrupulously clean by running hot water over or through them after use before the agar has had time to harden. There is danger otherwise of dried particles of agar chipping oflf and giving rise to sediment in future batches of agar which in the poured plates may be mistaken for colonies.
Procedure No. 1. Mix all of the ingredients together cold.
Heat in an autoclave at 15 lbs. pressure for 40 to 90 minu...tes according to the quantity of medium being made in each batch.
Allow the autoclave to cool very slowly so as not to disturb the sediment. Decant through a cotton filter taking care not to pour the sediments on the cotton until the bulk of the liquid has passed through.
This simple procedure with certain brands of peptone and grades of agar gives excellent results.
Procedure No. 2. Where large quantities of agar are to be prepared the following procedure has been found useful. Pre- pare two separate solutions: Mixture A.
What to read after The Technical Control of Dairy Products; a Treatise On the Testing, Analyzing, Standardizing And the Manufacture of Dairy Products?
You can find similar books in the "Read Also" column, or choose other free books by Mojonnier, Timothy, 1876- to read onlineMoreLess
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