- Dey-Engley Neutralizing Broth is used in disinfectant testing where neutralization of the antiseptics and disinfectants is important for determining its bactericidal activity.
Composition
Ingredients
Gram /
Casein enzymic hydrolysate 5.000
Yeast extract
2.500
Dextrose 10.000
Sodium thioglycollate 1.000
Sodium thiosulphate 6.000
Sodium bisulphite 2.500
Lecithin 7.000
Polysorbate 80
5.000
Bromocresol purple 0.020
Final pH ( at 25°C) 7.6±0.2
Ø Casein
enzymic hydrolysate provides essential nutrients.
Ø Dextrose
is an energy source.
Ø
Yeast extract is also a rich source of vitamin
B-complex.
Ø
Sodium bisulfite neutralizes aldehydes.
Ø
sodium thioglycollate neutralizes mercurials.
Ø
sodium thiosulfate neutralizes iodine and
chlorine.
Ø
lecithin neutralizes quaternary ammonium
compounds.
Ø
polysorbate 80, a non-ionic surface-active
agent, neutralizes substituted phenolics.
Ø
Bromocresol purple is an indicator for Dextrose
utilization.( organisms that ferment dextrose will turn the medium from purple
to yellow.)
- Dey-Engley Neutralizing Broth Base and Dey-Engley Neutralizing Broth has the same formula but the former does not containing the neutralizing components.
- The Dey-Engley Neutralizing Broth neutralizes a broad spectrum of antiseptics and disinfectants including quaternary ammonium compounds, phenolics, iodine and chlorine preparations, mercurials, formaldehyde and glutaraldehyde.
- Dey-Engley Neutralizing Broth is used for the neutralization and
testing of antiseptics and disinfectants.
