. A manual of bacteriology for agricultural and general science students. Bacteriology. THE NUTKITION OF BACTEKIA Exercise 8. Preparation of Bouillon Two metliods of preparation are used by bacteriologists, but method B is more convenient and hence more generally used. It is open to the followiag objec- tion: Liebig's Beef Extract (the one commonly used) often contains very resistant bacterial spores. Triple steri- lization at 100° C. sometimes faUs to kill these organisms; however, the bouOlon can be sterUized by heating to 120°C. in the autoclave and subsequently used either as pig. g. Cotto
. A manual of bacteriology for agricultural and general science students. Bacteriology. THE NUTKITION OF BACTEKIA Exercise 8. Preparation of Bouillon Two metliods of preparation are used by bacteriologists, but method B is more convenient and hence more generally used. It is open to the followiag objec- tion: Liebig's Beef Extract (the one commonly used) often contains very resistant bacterial spores. Triple steri- lization at 100° C. sometimes faUs to kill these organisms; however, the bouOlon can be sterUized by heating to 120°C. in the autoclave and subsequently used either as pig. g. Cotton plugs a culture medium or as a ^, correctly made plug; 5, shaUow plug basis for making up nutrient which will be easily displaced; C, plug which does not protect the tube from the gelatm, agar, etc. entrance of dust. A B 1. Place 500 g. of lean chopped beef, free from fat, in 1000 cc. of distUled water. Stir and set in a refrigerator for twelve to twenty-four hours. 2. Strain the meat water through a piece of clean cheese- cloth. Add distilled water to make filtrate up to 1000 cc. Place in. a flask or agate-ware kettle for cooking. 3. Add to either of the above 10 g. peptone and 5 g. sodium chloride. Weigh the vessel containing the solution on a balance and record the weight. 4. Cook the bouillon on a steam bath or in the Arnold steril- izer fifteen to twenty minutes. Add water to restore to the original weight. 1. Add 4 g. of Liebig's Beef Extract to 1000 cc. of dis- tUled water. 2. Place the materials in a flask or agate-ware kettle for 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 Reed, Howard Sprague, 1876-. Boston, New York, Ginn
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