what is the major difference between blood agar and chocolate agar? when do you use chocolate agar?

Answer 1

Blood agar and Chocolate agar are very similar. The biggest difference is that in choc agar, the preparation includes adding the 5% sheep blood at a higher temperature(between 75-80C) causing the Red Blood Cells to lyse and thus creating the chocolate brown color. Chocolate agar is used to identify fastidious organisms such as Haemophilus and Neisseria species.

Answer 2

Chocolate Agar

Answer 3

Blood agar is made from blood from a mammal like a sheep or something. used to detect hemolytic activity. chocolate agar is a type of blood agar, except in chocolate agar, the blood cells are lysed. Thyer martin agar is a type of chocolate agar used to grow neisseria gonorrhea

Answer 4

In previous answers, it is correct that chocolate agar is prepared using higher temperature (75-80). Usually, blood agar is also using 5% sheep red blood cells, same as chocolate, but using the agar from 45-50C.
Usually, both plates are used to ID. the expression of hemolysins. Sometimes, BA is used to identity the expression of different toxins that will cause complete hemolytis and partial hemolysis which can be observed by the zones on the plate. On the other hand, chocolate agar cannot distinguish the different hemolysins. All hemolysins will cause a clear zone. Depending on what kind of outcome that you would like know, you can choose different plates. For example, if you only want to know if a given bacteria produce hemolysin, chocolate agar is enough. However, if you would like to know if the bacteria produce more than one kind of hemolysins , blood agar is required.

Answer 5

why when we make chocolate agar must produce by heat from blood agar

Answer 6

good web site "www.rlc.dcccd.edu/mathsci/reynolds/mic" i had microbiology one year ago and used this site for help