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  2. What Happens If You Accidentally Swap Baking Soda & Baking ...

    www.aol.com/happens-accidentally-swap-baking...

    Just like baking soda and vinegar simulate a volcanic eruption, baking soda interacts with acidic ingredients in doughs and batters to create bubbles of CO 2. But instead of spilling out of a ...

  3. Lysogeny broth - Wikipedia

    en.wikipedia.org/wiki/Lysogeny_broth

    LB medium bottle and LB agar plate Plate medium agar LB. Lysogeny broth (LB) is a nutritionally rich medium primarily used for the growth of bacteria. Its creator, Giuseppe Bertani, intended LB to stand for lysogeny broth, [1] but LB has also come to colloquially mean Luria broth, Lennox broth, life broth or Luria–Bertani medium. [2]

  4. Buffered charcoal yeast extract agar - Wikipedia

    en.wikipedia.org/wiki/Buffered_charcoal_yeast...

    Into a second flask, add charcoal, yeast extract, alpha-keto-glutarate, and agar. Mix the dry powders. Pour the buffer solution into the second flask containing the dry powders and mix. Carefully heat to dissolve the agar, then sterilize by autoclaving at 121 °C for 15 minutes. Immediately place the medium in 50 °C water bath.

  5. Agar plate - Wikipedia

    en.wikipedia.org/wiki/Agar_plate

    Blood agar plates (BAPs) contain mammalian blood (usually sheep or horse), typically at a 5–10% concentration. BAPs are enriched, and differential media is used to isolate fastidious organisms and detect hemolytic activity. β-Hemolytic activity will show lysis and complete digestion of red blood cell contents surrounding a colony.

  6. How hazardous are these household items?

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  7. Hartshorn - Wikipedia

    en.wikipedia.org/wiki/Hartshorn

    Oil of hartshorn is a crude chemical product obtained from the destructive distillation of deer antlers. Salt of hartshorn refers to ammonium carbonate, an early form of smelling salts and baking powder obtained by dry distillation of oil of hartshorn. Spirit of hartshorn (or spirits of hartshorn) is an archaic name for aqueous ammonia ...

  8. Gelatin dessert - Wikipedia

    en.wikipedia.org/wiki/Gelatin_dessert

    Compared to gelatin, agar preparations require a higher dissolving temperature, but the resulting gels congeal more quickly and remain solid at higher temperatures, 40 °C (104 °F), [14] as opposed to 15 °C (59 °F) [15] for gelatin. Vegans and vegetarians can use agar to replace animal-derived gelatin.

  9. Nutrient agar - Wikipedia

    en.wikipedia.org/wiki/Nutrient_agar

    1.5% agar – this gives the mixture solidity; 0.5% sodium chloride – this gives the mixture proportions similar to those found in the cytoplasm of most organisms; distilled water – water serves as a transport medium for the agar's various substances; pH adjusted to neutral (6.8) at 25 °C (77 °F).