Chapman Stone Agar

Specifications

Casein enzymic hydrolysate 10.000 G/L
Yeast extract 2.500 G/L
Gelatin 30.000 G/L
D-Mannitol 10.000 G/L
Sodium chloride 55 .000 G/L
Ammonium sulfate 75 .000 G/L
Dipotassium phosphate 5.000 G/L
Agar 15.000 G/L
Final pH (at 25°C) 7.0 ñ 0.2
pH range 6.80 ñ 7.20
Reaction reaction of 20.25% w/v aqueous
solution at 25°C pH 7.0 ñ 0.2

Directions :
Suspend 20.25 grams in 100 ml purified / distilled water. Heat to boiling to dissolve the medium completely.
Sterilize by autoclaving at 15 lbs pressure (121°C) for 10 minutes. Cool to 45-50°C. Mix well and pour into sterile
Petri plates.
Principle :
Yeast Extract and Tryptone provide nitrogen, carbon, sulfur, vitamins, and trace nutrients essential for growth.
Gelatin serves as a substrate for gelatinase activity. Ammonium Sulfate allows detection of gelatin hydrolysis.
D-Mannitol is the fermentable carbohydrate. Sodium Chloride acts as a selective agent because most bacterial
species are inhibited by the high salt content. Dipotassium Phosphate provides buffering capability. Agar is the
solidifying agent.