Chocolate agar pdf

Chocolate agar pdf
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Heated horse blood added to the media gives it a “chocolate” appearance. Chocolate agar supplemented with% sterile  WEBChocolate Agar (CAP or CHOC) is a nonselective, enriched medium used for the isolation and identification of fastidious pathogens. WEBChocolate Agar was formulated in using peptones and yeast extractCarpenter and Morton improved the recovery time for gonococci tohours using GC Agar Base  WEBChocolate Agar (CHOC) is recommended for use in the isolation and cultivation of fastidious aerobic and anaerobic organisms. CHOC agar is an enriched non  WEBChocolate Agar consists of GC Agar Base with added hemoglobin and KoEnzyme Enrichment. The first formulation of chocolate agar was devised in by McLeod, et al that contained a combination of yeast extract and various peptones Heating of blood agar produces this agar CHOC agar is recommended for aerotolerance testing of obligate anaerobes. GC Agar Base contains proteose peptone which provides nitrogenous  WEBBoiled blood agar (“chocolate agar“) is prepared by heating after the blood has been added to the Blood Agar Base. The blood agar can be used with added phenolphthalein phosphate for the detection of phosphatase Chocolate Agar (CAP or CHOC) is a nonselective, enriched medium used for the isolation and identification of fastidious pathogens. Summary. Heating of blood agar produces this agarRemel Chocolate Agar is a solid medium recommended for use in qualitative procedures for the isolation and cultivation of fastidious organisms, especially Neisseria and Haemophilus species Chocolate agar supplemented with% sterile defibrinated blood is suited for isolating Haemophilus and Neisseria species. This media is prepared, dispensed, and packaged under oxygen-free conditions to prevent the formation of oxidized products prior to use Our Chocolate Agar (Enriched) is used for the isolation and cultivation of fastidious microorganisms such as Neisseria and Haemophilus species.