bouillon

(boo-yawn') [Fr. broth, from bouillir, to boil.] I. clear beef-tea. 2. culture made by soaking 500 gm. of chopped lean beef in 1,000 c.c. of water, adding 10 gm. powdered peptone, 5 gm. table salt, and 5 c.c. normal sodium hydrate (4 per cent.) solution, boiling, filtering, making alkaline by adding 10 c.c. more of normal sodium hydrate, and again boiling, cal'cium-salt b., a b. to which calcium chloride, carbonate, or sulphate is added; it affords a medium comparable to one containing serum for the cultivation of certain bacteria, carbol'ic b., b. containing i per cent, of phenol, glyc'erin b., ordinary b. to which 5 per cent, glycerin has been added, glu'cose b., made by adding I or 2 per cent, of glucose to sugar-free b., used for culture of gas-producing or acid-forming bacteria. MacCon'key's bile-salt b., a culture medium prepared by the addition of bile-saits and certain sugars to b. man'nite-pep'tone b., a one per cent, mixture of mannite in sugar-free b. Mar'tin's b., a b. prepared by adding to sugar free b. equal parts of a peptone solution obtained by the digestion of a pig's stomach, ni'trate b., 1 gm. peptone is di olved in 1000 c.c. water and 2 gm. of nitrite-free pota ium nitrate added. Pariet'ti's b., b. containing from i to 3 per cent, of a mixture of 4 c.c. hydrochloric acid in 100 c.c. flve per cent, solution of phenol. Peck'ham's b., a b. made by digesting sugar-free chopped beef with trypsin, sug'ar-free b., b. for culture medium, from which the muscle-sugar has been removed by fermentation or other means.