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if there’s some mould on top just take it off with a spoon
Why would anyone put mould on such a delicious treat anyways
“Chocolate agar (CHOC) or chocolate blood agar (CBA) is a nonselective, enriched growth medium used for isolation of pathogenic bacteria. It is a variant of the blood agar plate, containing red blood cells that have been lysed by slowly heating to 80°C. Chocolate agar is used for growing fastidious respiratory bacteria, such as Haemophilus influenzae and Neisseria meningitidis.”
It smells about how you’d think it would.
The agar is named for its color and contains no chocolate products.
:(
Does blood agar taste like blood?
