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A SIMPLIFIED METHOD FOR THE PREPARATION OF EGG YOLK MEDIA
Author(s) -
BILLING EVE,
LUCKHURST E. R.
Publication year - 1957
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1957.tb04523.x
Subject(s) - yolk , distilled water , turbidity , filtration (mathematics) , emulsion , chromatography , sodium , chemistry , food science , biology , mathematics , biochemistry , ecology , organic chemistry , statistics
SUMMARY: Difficulties with filtration in the preparation of egg yolk media were overcome by preparing the yolk emulsion with distilled water instead of saline. The turbidity of the final medium was related to its sodium chloride content.