PETRI DISHES

Khoom nta

1.Siv 100% thawj ntim cov khoom siv yas.

2.Uniform thickness, tsis muaj distortion nyob rau hauv qab.

3.Lub voj voog protrusion ntawm lub hau npog zoo sib xyaw nrog hauv qab, ua kom yooj yim cia thiab txo qhov nruab nrab evaporation.

4.Kev kho deg thiab tsis kho ob qho kev xaiv muaj.