Meat Peptone

Specification

odour

Characteristic but not putrescent

clarity

2 % solution remains clear before and after autoclaving at 121 deg C

proteins

Not less than 84 %

appearance

Yellow to light brown hygroscopic powder

ph solution

5.5 to 7.0%

loss on drying

Not more than 5 %

total nitrogen

Not less than 13.5 %

alpha amino nitrogen

Not less than 3 %

degree of hydrolysis

Not less than 22%