Meat Extract | 10.0 |
---|---|
Enzymatic Digest of Animal Tissues | 10.0 |
Sodium Chloride | 5.0 |
Charcoal | 4.0 |
Enzymatic Digest of Casein | 3.0 |
Sodium Deoxycholate | 1.0 |
Iron(II) Sulfate | 0.25 |
Sodium Pyruvate | 0.25 |
Agar | 12.0 |
Final pH | 7.4 ± 0.2 at 25°C |
STORAGE | 10-30°C |
Appearance | free-flowing, homogeneous |
Colour | grey-black |
SHELF-LIFE | 4 years |