Opening the text

The Elements of Bacteriological Technique: A Laboratory Guide for Medical, Dental, and Technical Students. Second Edition Rewritten and Enlarged.Eyre, J. W. H. (John William Henry)

Science

The Elements of Bacteriological Technique: A Laboratory Guide for Medical, Dental, and Technical Students. Second Edition Rewritten and Enlarged.

Name: The Elements of Bacteriological Technique: A Laboratory Guide for Medical, Dental, and Technical Students. Second Edition Rewritten and Enlarged.
Author: Eyre, J. W. H. (John William Henry)

Eyre, J. W. H. (John William Henry)

Bacteriology -- Technique

Faht.| Cent.|| Faht.| Cent.|| Faht.|Cent. || Faht.| Cent.|| Faht.| Cent.
|    0.||  68  | 20.0 ||  104 | 40.0 ||  140 | 60.0 ||  176 | 80.0
|  0.6 ||  69  | 20.6 ||  105 | 40.6 ||  141 | 60.6 ||  177 | 80.6
|  1.1 ||  70  | 21.1 ||  106 | 41.1 ||  142 | 61.1 ||  178 | 81.1
|  1.7 ||  71  | 21.7 ||  107 | 41.7 ||  143 | 61.7 ||  179 | 81.7
|  2.2 ||  72  | 22.2 ||  108 | 42.2 ||  144 | 62.2 ||  180 | 82.2
|  2.8 ||  73  | 22.8 ||  109 | 42.8 ||  145 | 62.8 ||  181 | 82.8
|  3.3 ||  74  | 23.3 ||  110 | 43.3 ||  146 | 63.3 ||  182 | 83.3
|  3.9 ||  75  | 23.9 ||  111 | 43.9 ||  147 | 63.9 ||  183 | 83.9
|  4.4 ||  76  | 24.4 ||  112 | 44.4 ||  148 | 64.4 ||  184 | 84.4
|  5.0 ||  77  | 25.0 ||  113 | 45.0 ||  149 | 65.0 ||  185 | 85.0
|  5.6 ||  78  | 25.6 ||  114 | 45.6 ||  150 | 65.6 ||  186 | 85.6
|  6.1 ||  79  | 26.1 ||  115 | 46.1 ||  151 | 66.1 ||  187 | 86.1
|  6.7 ||  80  | 26.7 ||  116 | 46.7 ||  152 | 66.7 ||  188 | 86.7
|  7.2 ||  81  | 27.2 ||  117 | 47.2 ||  153 | 67.2 ||  189 | 87.2
|  7.8 ||  82  | 27.8 ||  118 | 47.8 ||  154 | 67.8 ||  190 | 87.8
|  8.3 ||  83  | 28.3 ||  119 | 48.3 ||  155 | 68.3 ||  191 | 88.3
|  8.9 ||  84  | 28.9 ||  120 | 48.9 ||  156 | 68.9 ||  192 | 88.9
|  9.4 ||  85  | 29.4 ||  121 | 49.4 ||  157 | 69.4 ||  193 | 89.4
| 10.0 ||  86  | 30.0 ||  122 | 50.0 ||  158 | 70.0 ||  194 | 90.0
| 10.6 ||  87  | 30.6 ||  123 | 50.6 ||  159 | 70.6 ||  195 | 90.6
| 11.1 ||  88  | 31.1 ||  124 | 51.1 ||  160 | 71.1 ||  196 | 91.1
| 11.7 ||  89  | 31.7 ||  125 | 51.7 ||  161 | 71.7 ||  197 | 91.7
| 12.2 ||  90  | 32.2 ||  126 | 52.2 ||  162 | 72.2 ||  198 | 92.2
| 12.8 ||  91  | 32.8 ||  127 | 52.8 ||  163 | 72.8 ||  199 | 92.8
| 13.3 ||  92  | 33.3 ||  128 | 53.3 ||  164 | 73.3 ||  200 | 93.3
| 13.9 ||  93  | 33.9 ||  129 | 53.9 ||  165 | 73.9 ||  201 | 93.9
| 14.4 ||  94  | 34.4 ||  130 | 54.4 ||  166 | 74.4 ||  202 | 94.4
| 15.0 ||  95  | 35.0 ||  131 | 55.0 ||  167 | 75.0 ||  203 | 95.0
| 15.6 ||  96  | 35.6 ||  132 | 55.6 ||  168 | 75.6 ||  204 | 95.6
| 16.1 ||  97  | 36.1 ||  133 | 56.1 ||  169 | 76.1 ||  205 | 96.1
| 16.7 ||  98  | 36.7 ||  134 | 56.7 ||  170 | 76.7 ||  206 | 96.7
| 17.2 ||  99  | 37.2 ||  135 | 57.2 ||  171 | 77.2 ||  207 | 97.2
| 17.8 ||  100 | 37.8 ||  136 | 57.8 ||  172 | 77.8 ||  208 | 97.8
| 18.3 ||  101 | 38.3 ||  137 | 58.3 ||  173 | 78.3 ||  209 | 98.3
| 18.9 ||  102 | 38.9 ||  138 | 58.9 ||  174 | 78.9 ||  210 | 98.9
| 19.4 ||  103 | 39.4 ||  139 | 59.4 ||  175 | 79.4 ||  211 | 99.4
      |      ||      |      ||      |      ||      |      ||  212 |100.0

~Percentage Formula~ for addition of salts, etc., to completed media.

Public-domain text, read in full here on John Shaqi.

Opening the text

The Elements of Bacteriological Technique: A Laboratory Guide for Medical, Dental, and Technical Students. Second Edition Rewritten and Enlarged.Eyre, J. W. H. (John William Henry)

Science

The Elements of Bacteriological Technique: A Laboratory Guide for Medical, Dental, and Technical Students. Second Edition Rewritten and Enlarged.

Eyre, J. W. H. (John William Henry)

Bacteriology -- Technique

Faht.| Cent.|| Faht.| Cent.|| Faht.|Cent. || Faht.| Cent.|| Faht.| Cent.
|    0.||  68  | 20.0 ||  104 | 40.0 ||  140 | 60.0 ||  176 | 80.0
|  0.6 ||  69  | 20.6 ||  105 | 40.6 ||  141 | 60.6 ||  177 | 80.6
|  1.1 ||  70  | 21.1 ||  106 | 41.1 ||  142 | 61.1 ||  178 | 81.1
|  1.7 ||  71  | 21.7 ||  107 | 41.7 ||  143 | 61.7 ||  179 | 81.7
|  2.2 ||  72  | 22.2 ||  108 | 42.2 ||  144 | 62.2 ||  180 | 82.2
|  2.8 ||  73  | 22.8 ||  109 | 42.8 ||  145 | 62.8 ||  181 | 82.8
|  3.3 ||  74  | 23.3 ||  110 | 43.3 ||  146 | 63.3 ||  182 | 83.3
|  3.9 ||  75  | 23.9 ||  111 | 43.9 ||  147 | 63.9 ||  183 | 83.9
|  4.4 ||  76  | 24.4 ||  112 | 44.4 ||  148 | 64.4 ||  184 | 84.4
|  5.0 ||  77  | 25.0 ||  113 | 45.0 ||  149 | 65.0 ||  185 | 85.0
|  5.6 ||  78  | 25.6 ||  114 | 45.6 ||  150 | 65.6 ||  186 | 85.6
|  6.1 ||  79  | 26.1 ||  115 | 46.1 ||  151 | 66.1 ||  187 | 86.1
|  6.7 ||  80  | 26.7 ||  116 | 46.7 ||  152 | 66.7 ||  188 | 86.7
|  7.2 ||  81  | 27.2 ||  117 | 47.2 ||  153 | 67.2 ||  189 | 87.2
|  7.8 ||  82  | 27.8 ||  118 | 47.8 ||  154 | 67.8 ||  190 | 87.8
|  8.3 ||  83  | 28.3 ||  119 | 48.3 ||  155 | 68.3 ||  191 | 88.3
|  8.9 ||  84  | 28.9 ||  120 | 48.9 ||  156 | 68.9 ||  192 | 88.9
|  9.4 ||  85  | 29.4 ||  121 | 49.4 ||  157 | 69.4 ||  193 | 89.4
| 10.0 ||  86  | 30.0 ||  122 | 50.0 ||  158 | 70.0 ||  194 | 90.0
| 10.6 ||  87  | 30.6 ||  123 | 50.6 ||  159 | 70.6 ||  195 | 90.6
| 11.1 ||  88  | 31.1 ||  124 | 51.1 ||  160 | 71.1 ||  196 | 91.1
| 11.7 ||  89  | 31.7 ||  125 | 51.7 ||  161 | 71.7 ||  197 | 91.7
| 12.2 ||  90  | 32.2 ||  126 | 52.2 ||  162 | 72.2 ||  198 | 92.2
| 12.8 ||  91  | 32.8 ||  127 | 52.8 ||  163 | 72.8 ||  199 | 92.8
| 13.3 ||  92  | 33.3 ||  128 | 53.3 ||  164 | 73.3 ||  200 | 93.3
| 13.9 ||  93  | 33.9 ||  129 | 53.9 ||  165 | 73.9 ||  201 | 93.9
| 14.4 ||  94  | 34.4 ||  130 | 54.4 ||  166 | 74.4 ||  202 | 94.4
| 15.0 ||  95  | 35.0 ||  131 | 55.0 ||  167 | 75.0 ||  203 | 95.0
| 15.6 ||  96  | 35.6 ||  132 | 55.6 ||  168 | 75.6 ||  204 | 95.6
| 16.1 ||  97  | 36.1 ||  133 | 56.1 ||  169 | 76.1 ||  205 | 96.1
| 16.7 ||  98  | 36.7 ||  134 | 56.7 ||  170 | 76.7 ||  206 | 96.7
| 17.2 ||  99  | 37.2 ||  135 | 57.2 ||  171 | 77.2 ||  207 | 97.2
| 17.8 ||  100 | 37.8 ||  136 | 57.8 ||  172 | 77.8 ||  208 | 97.8
| 18.3 ||  101 | 38.3 ||  137 | 58.3 ||  173 | 78.3 ||  209 | 98.3
| 18.9 ||  102 | 38.9 ||  138 | 58.9 ||  174 | 78.9 ||  210 | 98.9
| 19.4 ||  103 | 39.4 ||  139 | 59.4 ||  175 | 79.4 ||  211 | 99.4
      |      ||      |      ||      |      ||      |      ||  212 |100.0

~Percentage Formula~ for addition of salts, etc., to completed media.

Public-domain text, read in full here on John Shaqi.

The Elements of Bacteriological Technique: A Laboratory Guide for Medical, Dental, and Technical Students. Second Edition Rewritten and Enlarged.

The Elements of Bacteriological Technique: A Laboratory Guide for Medical, Dental, and Technical Students. Second Edition Rewritten and Enlarged.

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