P6351
Plate Count Agar
pH 7.0±0.2 (25 °C)
Synonym(s):
Pour Plate Technique
pH
7.0±0.2 (25 °C)
Application
Recommended for the plate count of microorganisms in foods, water and waste water.
Other Notes
Components (g/L)
Casein Enzymic hydrolysate 5.00
Yeast Extract 2.50
Dextrose 1.00
Agar 9.00
Casein Enzymic hydrolysate 5.00
Yeast Extract 2.50
Dextrose 1.00
Agar 9.00
Storage Class Code
11 - Combustible Solids
WGK
WGK 3
Flash Point(F)
Not applicable
Flash Point(C)
Not applicable
Personal Protective Equipment
dust mask type N95 (US), Eyeshields, Gloves
Regulatory Information
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Find documentation for the products that you have recently purchased in the Document Library.
Marshall, R. ed.
Standard Methods for the Examination of Dairy Products (1992)
Greenberg, A.E., et al.
Standard Methods for Examination of Water and Wastewater (1992)
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