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Merck
CN

42571

Dey-Engley Neutralizing Agar

NutriSelect® Plus, powder, for bacteria, pack of 500 g, suitable for microbiology

Synonym(s):

D/E Agar Disinfectant Testing, D/E Neutralizing Agar

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About This Item

NACRES:
NA.85
UNSPSC Code:
41171605
Manufacturer/tradename:
NutriSelect® Plus
Form:
powder
Suitability:
bacteria
Application(s):
environmental
food and beverages
pharmaceutical, microbiology
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sterility

non-sterile

form

powder

Quality Level

shelf life

limited shelf life, expiry date on the label

composition

agar, 15 g/L , bromocresol purple, 0.02 g/L , casein enzymic hydrolysate, 5 g/L , dextrose, 10 g/L , lecithin, 7 g/L , polysorbate 80, 5 g/L , sodium bisulfite, 2.5 g/L , sodium thioglycollate, 1 g/L , sodium thiosulfate, 6 g/L , yeast extract, 2.5 g/L

packaging

pack of 500 g

manufacturer/tradename

NutriSelect® Plus

technique(s)

microbiological culture: suitable

final pH

7.6±.2 (25 °C)

application(s)

environmental
food and beverages
pharmaceutical, microbiology

suitability

bacteria

Application

Dey-Engley Neutralizing Agar is used in disinfectant testing where neutralization of the antiseptics and disinfectants is important for determining its bactericidal activity.

Preparation Note

Suspend 54.02 grams in 1000 ml distilled water. Heat to boiling to dissolve the medium completely. Sterilize by autoclavingat 15 lbs pressure (121°C) for 15 minutes. Mix well and dispense as desired.

Other Notes

We offer two media types: the superior granulated GranuCult® and the cost-efficient powdered NutriSelect® culture media, depending on your needs.
The designations basic, plus, or prime are added to indicate the quality control level, from basic quality control to standard QC plus to prime for full regulatory compliance.

Legal Information

GRANUCULT is a registered trademark of Merck KGaA, Darmstadt, Germany
NutriSelect is a registered trademark of Merck KGaA, Darmstadt, Germany

Storage Class

11 - Combustible Solids

flash_point_f

Not applicable

flash_point_c

Not applicable

Regulatory Information

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