D3060
Dextrose starch agar
suitable for microbiology, NutriSelect® Plus
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About This Item
Recommended Products
sterility
non-sterile
Quality Level
form
powder
shelf life
limited shelf life, expiry date on the label
manufacturer/tradename
NutriSelect® Plus
technique(s)
microbiological culture: suitable
final pH
7.3±0.2 (25 °C)
application(s)
clinical testing
food and beverages
microbiology
suitability
nonselective for Neisseria spp.
nonselective for Streptococcus spp.
Related Categories
Application
Used to propagate Neisseria gonorrhoeae.
Components
Ingredients(g/L)
Proteose peptone15.00
Dextrose2.00
Starch, soluble10.00
Sodium chloride5.00
Disodium phosphate3.00
Gelatin20.00
Agar10.00
Proteose peptone15.00
Dextrose2.00
Starch, soluble10.00
Sodium chloride5.00
Disodium phosphate3.00
Gelatin20.00
Agar10.00
Preparation Note
Suspend 65 g of Dextrose Starch Agar in 1000 ml of distilled water. Boil to dissolve the medium completely. Dispense in tubes and sterilize by autoclaving at 15 lbs. pressure (121°C) for 15 minutes. Cool the tubed medium in a slanted position.
Footnote
We offer two media types: the superior granulated GranuCult® and the cost-efficient powdered NutriSelect® culture media, depending on your needs.
The designations basic, plus, or prime are added to indicate the quality control level, from basic quality control to standard QC plus to prime for full regulatory compliance.
The designations basic, plus, or prime are added to indicate the quality control level, from basic quality control to standard QC plus to prime for full regulatory compliance.
Legal Information
GRANUCULT is a registered trademark of Merck KGaA, Darmstadt, Germany
NutriSelect is a registered trademark of Merck KGaA, Darmstadt, Germany
Storage Class Code
11 - Combustible Solids
WGK
WGK 3
Flash Point(F)
Not applicable
Flash Point(C)
Not applicable
Personal Protective Equipment
dust mask type N95 (US), Eyeshields, Gloves
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Handbook of Microbiological Media (1993)
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Streptococci- Overview of Detection, Identification, Differentiation and Cultivation Techniques
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