Search results
Results from the WOW.Com Content Network
Another use of agar-agar is in a Russian dish ptich'ye moloko (bird's milk), a rich jellified custard (or soft meringue) used as a cake filling or chocolate-glazed as individual sweets. Agar-agar may also be used as the gelling agent in gel clarification, a culinary technique used to clarify stocks, sauces, and other liquids.
Tryptic Soy Agar contains per liter: 17 g pancreatic digest of casein; 3 g peptic digest of soybean; 5 g sodium chloride; 2.5g dipotassium phosphate (K 2 HPO 4) 2.5g ...
An agar plate – an example of a bacterial growth medium*: Specifically, it is a streak plate; the orange lines and dots are formed by bacterial colonies.. A growth medium or culture medium is a solid, liquid, or semi-solid designed to support the growth of a population of microorganisms or cells via the process of cell proliferation [1] or small plants like the moss Physcomitrella patens. [2]
LB medium bottle and LB agar plate Plate medium agar LB. Lysogeny broth (LB) is a nutritionally rich medium primarily used for the growth of bacteria. Its creator, Giuseppe Bertani, intended LB to stand for lysogeny broth, [1] but LB has also come to colloquially mean Luria broth, Lennox broth, life broth or Luria–Bertani medium. [2]
Nutrient agar is a general-purpose solid medium supporting growth of a wide range of non-fastidious organisms. It typically contains ( mass/volume ): [ 1 ] 0.5% peptone – this provides organic nitrogen
YM Agar and Broth, is a selective growth medium with low pH useful for cultivating yeasts, molds, or other acid-tolerant or acidophilic organisms, while deterring growth of most bacteria and other acid intolerant organisms. [1] It is malt extract medium modified by the addition of yeast extract and peptone. [2]
In the traditional recipe, the primary flavoring agent is apricot kernels, soaked and ground with water. The mixture is strained, sweetened, and heated with a gelling agent (usually agar). When chilled, the apricot kernel milk mixture solidifies into the consistency of a soft gelatin dessert. [citation needed]
11.0 g Agar; Preparation: 1. Heat with frequent agitation and boil for 1 minute to completely dissolve. 2. Autoclave at 121 °C for 15 minutes. Cool to 50 °C. 3. Add 50 ml filter sterilized 10% lactose solution and mix well (the lactose can be exchanged to other carbohydrates e.g. glucose, resulting in GM17 medium)