What are the ingredients of plain nutrient broth and agar for bacterial culture?
415279
Nutrient broth ingredients:\n\nMeat extract 10.0 gm\nPeptone 10.0 gm\nSodium chloride 5.0 gm\nDistilled water 1000 ml\nMix the ingredients and dissolve them by heating in a steamer. When cool, adjust the pH to 7.5-7.6.\n\nTo make it agar add:\nTo the ingredients as in nutrient broth, add 15 gm agar per litre. Dissolve the agar in nutrient broth and sterilize by autoclaving at 121oC for 15 minutes. Prepare plates and slopes as required.
822279
The bacteria use the starches and carbohydrates in the agar to multiply. The purpose of agar is to be a universal growth medium for all bacterial colonies to grow
640052
looks like potassium chloride, Magnesium chloride, Sodium Nitrate, and Water... Is this what you are looking for?
416140
Lysogeny broth (LB), a nutritionally rich medium, is primarily used for the growth of bacteria. It is also known as Luria broth or Luria-Bertani broth.\n\nLB media formulations have been an industry standard for the cultivation of Escherichia coli as far back as the 1950s. These media have been widely used in molecular microbiology applications for the preparation of plasmid DNA and recombinant proteins. It continues to be one of the most common media used for maintaining and cultivating recombinant strains of Escherichia coli.\n\nThere are several common formulations of LB. Although they are different, they generally share a somewhat similar composition of ingredients used to promote growth, including the following:\n\nPeptides and casein peptones \nVitamins (including B vitamins) \nTrace elements (e.g. nitrogen, carbon, sulfur) \nMinerals \nPeptides and peptones are provided by tryptone. Vitamins and certain trace elements are provided by yeast extract. Sodium ions for transport and osmotic balance are provided by sodium chloride. Bacto-tryptone is used to provide essential amino acids to the growing bacteria, while the bacto-yeast extract is used to provide a plethora of organic compounds needed for bacterial growth
722941
Permittable: grains; fruits; vegetables; soy sauce; herbal tea; etc.\n\nNot Permittable: no "pungent" spices, ie. garlic, chives; no meat/animals/etc.
418502
Title: SEAWEEDS FARMING : Bureau of Fisheries and Aquatic Resources (BFAR) Regional Office IX\n\nBrief Description: Manufactured Phytocolloid Carageenan come from the extract of Eucheuma (Goso). The raw material contains high ash that resembles agar requiring only higher concentration to form gel. Apparently used to manufacture surgical jellies, salves and ointment. Also an essential ingredients in pudding, frosting and baker jellies for emuLsification and improvement of its texture. An important stabilizer for ice cream, confectioners, syrups and thickener for soup and related products \n\nHope this helps.
971501
2 Tablespoons (1 fluid ounce) fresh-squeezed lemon or lime juice (approx. ½ lemon),\n\n2 Tablespoons (1 fluid ounce) organic Grade B maple syrup, not maple-flavored sugar syrup or syrup from companies that use formaldehyde to harvest their syrup,\n\n1/10 Teaspoon or more cayenne pepper (hot red pepper), and\n\n1 Cup (8 fluid ounces) purified or spring water, NOT fluoridated water.\n\nhttp://www.therawfoodsite.com/mastercleanse.htm
942912
To make vinegar the simplest way you need to find yourself; \n\nA container with a spout .(e.g. a sun tea jar) The spout is not mandatory but it sure makes things easier. The container should also have a wide mouth to let in air as well as a way to keep out flies. (Air is very important!) You will be visited by vinegar flies!  They are my assistants. The container should be glass or stainless steel for best results. Aluminum and iron is definately out.  Some plastics can work, some are dangerous because they react with vinegar. So, for now, I would skip plastics. \n\nSome fresh fruit juice. (Even the frozen variey will do. But I would stay away from the bottled ones because they add chemicals to keep the juice from turning to vinegar. (See how easy it is to make vinegar.) \n\nA starter culture. Notice I said "starter culture".  Don't make a big deal about getting a "mother", it will probably ruin otherwise good vinegar. What you need are the bacteria which make vinegar.  Check the home brew stores or pick up a bottle of unpasturized, unfiltered vinegar.  I have had great success with Braggs Apple cider vinegar. The vinegar in the culture keeps out the other molds and bacteria until the vinegar bacteria have had a chance to take firm control of the juice. \n\nA dark place.  You could also paint your jar or cover it . The object is to keep out the light. Light will slow the vinegar production or even kill your culture. \n\nA warm place. The precise temperature is not so critical but it does make a difference on how fast your vinegar is made. If you feel comfortable at that temperature, most likely the vinegar bacteria will be happy also. \n\nOK, we have a vinegar culture, a container to put it in, some food for it and lot's of warm air available to it.\n\nPour about one quart of the starter into the container. \n\nPour about the same amount of juice into the container. \n\nPut the mix into a warm dark place. \n\nKeep checking it until it is as strong as you like it or it seems to be losing strength. \n\nBottle it in small bottles. \n\nLeave it for at least six months before using.  (You could use it right away but, this will make it smoother) \n\nOnce you have got the hang of it, you might want to try making some real special vinegar.  \n\nAnd Remember the Vinegar Man loves you.
151470
depends on what classes of microbe you are reffering to: aerobic (needs oxygen) or anaerobic (oxygen is poison to them). Most all microbes love molasses and high starch items like rice. These substrates offers a wide spectrum of minerals and sugars. The minerals provide "enzyme bridges" for different kinds of microbes to exist "happily" together (even aerobes and anaerobes).
567354
You can get disposable, sterile swabs.  These would probably work the best.  You should be able to get them via online... google "lab equipment swabs".\n\nopen your swab, being careful to not touch the tip.  Run the swab over the section you want to culture.  Then, simply smear the swab onto the petri dish.  \n\nFor the petri dishes, you probably want more than just an empty dish.  You want an agar plate.  An agar plate is a gelatinous material on the bottom of the dish that provides food and nourishment for the bacteria.\n\nYou could probably use gelatin as a stand-in.  Buy plain gelatin and make a batch twice as concentrated as it should be.  This will make the gelatin harder and less likely to melt at room temperature.\n\nGood luck!
282923
Hydroponic Nutrient Solutions\n\nThe macronutrients and micronutrients must be added to the hydroponic solution.  There are very complex recipes for making the hydroponic nutrient solution.  One of the most common and widely used is Hoagland's Nutrient Solution.  The following table gives all the chemicals used to make a Hoagland's nutrient solution:\n\nhttp://generalhorticulture.tamu.edu/YouthAdventureProgram/Hydroponics/Hydroponics.html\n\n\nIf you do not want to make your own nutrient solution, you can Google "hydroponic supplies" and you will find many web sites where you can order hydroponic nutrients that you just dissolve in water. \n\nHere's a few hydroponic vendor sites to get you started:\n\nhttp://www.hydroempire.com\nhttp://www.bghydro.com/\nhttp://homeharvest.com/\nhttp://www.hydroponics.net/items/\n\nBest of luck!
1027129
Agar plates are used to grow and study bacteria by spreading a thin solution of bacteria onto the agar (a gel with the consistency of jello).  LB stands for Luria Broth, food for the bacteria to grow.  Amp stands for Ampicillin, an anti-biotic (kills bacteria).  And 100 is the concentration of Ampicillin in the gel, 100 ug/mL.\n\nSo, what kind of experiment could you do with LB Amp 100?  Well, let's say you had some bacteria that would normally be killed by Ampicillin.  If you put them on the plate and incubated (heated) them, you would see nothing because all the bacteria would be killed.  Now, if you take another set of bacteria that has a gene that makes them resistant to Ampicillin, and plate and incubate them... you would see little spots (colonies) of bacteria growing.\n\nOf course, there are many more experiments you can do.  But that gives you an idea.  Hope that helps.
762362
Selective media is used to select for the growth of a particular type of organism. They usually have a specific pH or component that inhibits the growth of certain organisms. MacConkey agar contains bile salts and crystal violet which inhibits the growth of Gram positive organisms. Eosin Methylene Blue agar (EMB) is also selective for Gram negatives. Phenylethlene agar (PEA) is selective for Gram positives and so is Mannitol Salt Agar (MSA). Hope that helps.
465896
get yourself some pond water, theres more stuff to look at in there that just about anything else.\n\nRubbing alcohol is ok for sterilising, unless your using stuff thats potentually dangerous it will do.\n\nIn your petri dish you put Agar, it's jelly stuff u can buy it  in sachets, its made from seaweed, when u are mixing it up with water u add a drop of nutrient solution, normally specific to what your trying to grow.  The find yourself some bacteria or mold and put them in the petri dish, cover it up and watch.
788288
http://www.natrol.com\n\nOther Ingredients\n   \n \n  \nRice Powder, Gelatin, Magnesium Stearate.\n\nNO Yeast, Wheat, Corn, Milk, Egg, Soy, Glutens, Artifical Colors or Flavors, Added Sugar, Starch or Preservatives
762275
usually you can see the colonies in the agar. they'll be kind of circular spots in the agar. then you can put them under a microscope and see what kind of bacteria it is.
668397
Depends if you want to grow pure cultures of microbes or not. If you don't have to have pure cultures, just put your leftovers in the fridge and forget'em. ;-)\n\nIf you want to grow pure cultures, you will need to know aseptic technique and what each type of microbe likes to eat. \n\nSome will go on a defined medium. That is one that you know exactly what it in there. Some have to have something complicated that we don't know exactly what all the components are, like yeast extract, beef heart infusion, that sort of thing.\n\nThen you need to know the temperature and humidity requirements of your bug and any special atmosphere conditions it need, like low oxygen or no oxygen.\n\nIt also helps to know how to store samples of your bug for future use. Can you freeze it? or do you have to lypholyse it?\n\nHope this helps.