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Violet Red Bile Agar Himedai 500g

Violet Red Bile Agar Himedai 500g
Violet Red Bile Agar Himedai 500g
Violet Red Bile Agar Himedai 500g
Violet Red Bile Agar Himedai 500g
Violet Red Bile Agar Himedai 500g
Violet Red Bile Agar Himedai 500g
Violet Red Bile Agar Himedai 500g

Violet Red Bile Agar Himedai 500g Specification

  • Shelf Life
  • 5 Years
  • Melting Point
  • N/A mixture
  • CAS No
  • N/A mixture
  • Molecular Weight
  • N/A mixture Grams (g)
  • Flash Point
  • N/A / not applicable
  • Molecular Formula
  • N/A mixture
  • Packaging Type
  • Plastic bottle
  • Usage
  • Laboratory
  • Purity
  • N/A mixture
  • Density
  • N/A / not specified Gram per cubic centimeter(g/cm3)
  • Size
  • 500g
  • Ph Level
  • 7.4 0.2
  • Physical State
  • Solid
  • Boiling point
  • N/A mixture
  • Grade
  • Microbiological / Culture Media Grade
  • Type
  • Industrial Lab Chemicals
  • Application
  • Laboratory
  • Appearance
  • Homogeneous, free-flowing powder
  • Purity(%)
  • N/A mixture
 

Violet Red Bile Agar Himedai 500g Trade Information

  • Minimum Order Quantity
  • 25 Pieces
  • Payment Terms
  • Cash in Advance (CID)
  • Supply Ability
  • 4000 Pieces Per Month
  • Delivery Time
  • 5 Days
  • Main Domestic Market
  • All India
 

About Violet Red Bile Agar Himedai 500g

Violet Red Bile Agar (VRBA) is a selective microbiological medium used to detect and count coliform bacteria (Enterobacteriaceae) in water, dairy, and food products, inhibiting Gram-positive bacteria with bile salts and crystal violet, while lactose and neutral red indicator reveal lactose fermenters as pink/red colonies with purple halos, signaling acid production. Key Components & Function
  • Selective Agents: Bile salts and crystal violet inhibit most Gram-positive bacteria, allowing Gram-negative Enterobacteriaceae to grow.
  • Nutrients: Peptone and yeast extract provide essential carbon, nitrogen, vitamins, and amino acids.
  • Carbohydrate: Lactose serves as the fermentable sugar.
  • pH Indicator: Neutral red changes color with pH drops caused by fermentation, turning colonies red/pink and creating a reddish halo.
  • Osmotic Balance: Sodium chloride maintains osmotic equilibrium. 
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