. Pathogenic microörganisms; a practical manual for students, physicians, and health officers . Fig. 22.—Types of fermentation tubes. Methods of Titration.—^Two methods may be used: (a) room temperature and(6) boiling temperature. The former is the more accurate if the medium to betested has previously been heated to the boiUng-point during its these circumstances with this method the reaction of a medium is setat a temperature more nearly approximating that at which the substance willbe used, 37° C. of the incubator. It is essential, however, to use method b §0 THE CULTIVAT
. Pathogenic microörganisms; a practical manual for students, physicians, and health officers . Fig. 22.—Types of fermentation tubes. Methods of Titration.—^Two methods may be used: (a) room temperature and(6) boiling temperature. The former is the more accurate if the medium to betested has previously been heated to the boiUng-point during its these circumstances with this method the reaction of a medium is setat a temperature more nearly approximating that at which the substance willbe used, 37° C. of the incubator. It is essential, however, to use method b §0 THE CULTIVATION OF MICROORGANiSMS boiling temperature, when titrating meat juice which has not been heated above50° C. (or up to the boiling-point) for the purposeof dissolving added peptoneand salt. The boiling in the casserole is needed to approximate the laterconditions when the medium is boiled and sterilized. This method of titrationas given below is the standard method. It is often misapplied, however,when used for the titration of media already heated to the error in
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