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