Breeding Mediums
"Gelatine, bouillon, agar-agar, blood-serum and potatoes are all used as nourishing substances..."
~ Ten Days in the Laboratory with Dr. Robert Koch, of Berlin
The Gelatine's Preparation Method
"...Take 250 grams of fresh beef as free from fat as possible, and, after cutting it up into fine particles, add 500 grams of distilled water. Allow this to stand over night in an ice-chest or cellar and then strain it through a towl of ordinarily fine texture... Place the jar containing this substance in a metal vessel partly filled with water, and over a gas-jet... add 40 grams of stick-gelatine, 4 grams of peptone and 1 gram of salt. It requires one-half hour for the gelatine to become thoroughly dissolved... this time may be somewhat lessened by occasionally stirring the mass with a sterilized glass rod. The addition of a little carbonic acid will enabl one to prove the reaction... Enough of the carbonic acid should be added to prevent the blue paper from changing color when a drop... has been poured upon it. As a further test a single drop should cause the red paper to become blue in color. When the result is obtained, the whole mass is to be thoroughly cooked until it has the appearance of the white of an egg. ...a little should now be strained into a sterilized re-agent glass and the reaction sgsin be taken... If this proves satisfactory, the whole solution is to be strained through... filter-paper arranged in the form of a funnel. ...this process is an exceedingly slow one... The filtered substance is perfectly clear and transparent, and while still warm should be poured into re-agent glasses. ...After filling the... glasses and carefully replacing the cotton cork, they are... placed together in a metal pot and boiled for... one hour. At the end of twenty-four, forty-eight and seventy-two hours respectively, they are... again boiled for the period of three-quarters of an hour."
~ Ten Days in the Laboratory with Dr. Robert Koch, of Berlin
The Agar-Agar's Preparation Method
"Its mode of preparation is similar to that of food-gelatine, except that one-half per cent. gelatine instead of ten per cent. is added. After being thoroughly cooked, it must be filtered through a double walled hot-water funnel and then placed in the re-agent glasses. Agar-agar jelly is not liquefied by the colonies of comma-bacilli, and in this respect possesses a marked advantage over food-gelatine."
~ Ten Days in the Laboratory with Dr. Robert Koch, of Berlin