. A text-book of bacteriology; a practical treatise for students and practitioners of medicine. Bacteriology. 124 BIOLOGY AND TECHNIQUE most frequently employed in this way, should be left in this position for two or three days. (See Fig. 21, b.) ACTUAL STEPS IN THE PREPARATION OF NUTRIENT MEDIA Broth.—Meaf Extract Broth.—1. To 1,000 of distilled or clear tap water add 5 gms. Liebig's meat extract, 10 gms. Witte's pepton, and 5 gms. common salt (NaCl). 2. Weigh solution with containing vessel (any suitable agate-ware vessel or glass flask will do). 3. Heat over free flame until thor- ough
. A text-book of bacteriology; a practical treatise for students and practitioners of medicine. Bacteriology. 124 BIOLOGY AND TECHNIQUE most frequently employed in this way, should be left in this position for two or three days. (See Fig. 21, b.) ACTUAL STEPS IN THE PREPARATION OF NUTRIENT MEDIA Broth.—Meaf Extract Broth.—1. To 1,000 of distilled or clear tap water add 5 gms. Liebig's meat extract, 10 gms. Witte's pepton, and 5 gms. common salt (NaCl). 2. Weigh solution with containing vessel (any suitable agate-ware vessel or glass flask will do). 3. Heat over free flame until thor- oughly dissolved, stirring constantly. 4. Weigh again and make up loss by evaporation. 5. Determine volume. 6. Titrate and adjust to required reaction, heating over free flame foi five minutes. 7. Filter through paper until clear 8. Sterilize. If medium can not be cleared by filtering through paper, clearing by white of egg may be resorted to and the medium filtered through cotton. Meat Infusion Broth.—1. Infuse 500 gms.' of lean meat, twelve to twenty-four hours, with 1,000 of distilled water in refrigerator. 2. Strain through wet cotton flan- nel or wet cheese-cloth and make up volume to 1,000 3. Add 5 gms. common salt and 10 gms. Witte's pepton. 4. Weigh with containing vessel. 5. Warm over flame or water bath, stirring until pepton is dissolved, not allowing temperature to rise above 50° C. 6. Determine Fig. 26.—Maassbn Filter, for SMALL Quantities of Fluid. ' Roughly, 1 pound (IJ lb.).. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Hiss, Philip Hanson, 1868-1913; Zinsser, Hans, 1878-1940. joint author. New York and London, D. Appleton and Company
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