Peptone

Name:
Peptone
Detailed information:

Properties:

(1) From albumin: white or pale-yellow amorphous powder. (2) From meat: light-brown amorphous powder. (3) From milk: light-brown powder. Soluble in water, insoluble in alcohol or ether.

Derivation:

(1) By digestion of egg albumin by pepsin and a small quantity of dilute hydrochloric acid at 38–40C (body temperature). (2) By digestion of red meat with pancreatin at body temperature. (3) By digestion of casein.

Grade:

Technical, reagent.

Use:

Preparation of nutrient media in bacteriology; nutrient.