CULTURE MEDIA - GELATIN PEPTONE

Gelatin peptone is prepared by enzymatic digestion of gelatin and as such it is characterized by low cystein, Tryptophan and Carbohydrates content.

Quality Control
PHYSICAL DATA
Appearance	Light cream amorphous powder
Odour	Characteristic
pH (2% solution)	6.0 to 7.0
Solubility	Freely soluble in water forming sparklingly clear soln
Loss on Drying	Not more than 5.0%
CHEMICAL DATA
Total Nitrogen (Kjaldal method) content TN	Not less than 13.5%
Amino Nitrogen AN	Not less than 3.0 %
Total Protein content  (kjaldal factor- 6.25)	Not less than 85%
Degree of Hydrolysis  DH = (AN/TN) X 100	Not less than 30%
Ash	Not more than 10%
Proteose Test (As per USP)	Passes
Coagulable protein  (As per USP)	Passes
BACTERIOLOGICAL DATA
Total Plate Count	Not more than 5000CFU/gm
E.coli/10 gm	Absent
Salmonella/10gm	Absent