{"id":2125,"date":"2022-01-02T18:05:00","date_gmt":"2022-01-02T12:20:00","guid":{"rendered":"https:\/\/microbenotes.com\/?p=2125"},"modified":"2023-01-13T13:31:30","modified_gmt":"2023-01-13T07:46:30","slug":"chocolate-agar","status":"publish","type":"post","link":"https:\/\/microbenotes.com\/chocolate-agar\/","title":{"rendered":"Chocolate Agar- Composition, Principle, Preparation, Results, Uses"},"content":{"rendered":"\n<p><span style=\"color: #000000;\">Chocolate agar is essentially the same as blood agar except that during preparation the red blood cells are lysed when added to molten agar base. As a result, the cell lysis releases intracellular nutrients such as hemoglobin, hemin (\u201cX\u201d factor), and the coenzyme nicotinamide adenine dinucleotide (NAD or \u201cV\u201d factor) into the agar which is utilized by fastidious bacteria. Red blood cell lysis gives the medium a chocolate-brown coloration when prepared from which the agar gets its name. The most common bacterial pathogens that require this enriched medium for growth include <strong><em>Neisseria gonorrhoeae<\/em><\/strong> and <strong><em>Haemophilus <\/em><\/strong>species.<\/span><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"420\" src=\"https:\/\/microbenotes.com\/wp-content\/uploads\/2019\/03\/Chocolate-Agar.jpg\" alt=\"Chocolate Agar\" class=\"wp-image-2147\" srcset=\"https:\/\/microbenotes.com\/wp-content\/uploads\/2019\/03\/Chocolate-Agar.jpg 800w, https:\/\/microbenotes.com\/wp-content\/uploads\/2019\/03\/Chocolate-Agar-300x158.jpg 300w, https:\/\/microbenotes.com\/wp-content\/uploads\/2019\/03\/Chocolate-Agar-768x403.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure><\/div>\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_65 counter-hierarchy ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title \" >Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #0a0a0a;color:#0a0a0a\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #0a0a0a;color:#0a0a0a\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/microbenotes.com\/chocolate-agar\/#composition-of-chocolate-agar\" title=\"Composition of Chocolate Agar \">Composition of Chocolate Agar <\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/microbenotes.com\/chocolate-agar\/#principle-of-chocolate-agar\" title=\"Principle of Chocolate Agar \">Principle of Chocolate Agar <\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/microbenotes.com\/chocolate-agar\/#preparation-of-chocolate-agar\" title=\"Preparation of Chocolate Agar\">Preparation of Chocolate Agar<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/microbenotes.com\/chocolate-agar\/#preparation-of-the-hemoglobin-solution\" title=\"Preparation of the hemoglobin solution \">Preparation of the hemoglobin solution <\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/microbenotes.com\/chocolate-agar\/#preparation-of-medium\" title=\"Preparation of medium\">Preparation of medium<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/microbenotes.com\/chocolate-agar\/#result-interpretation-of-chocolate-agar\" title=\"Result Interpretation of Chocolate Agar \">Result Interpretation of Chocolate Agar <\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/microbenotes.com\/chocolate-agar\/#uses-of-chocolate-agar\" title=\"Uses of Chocolate Agar \">Uses of Chocolate Agar <\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/microbenotes.com\/chocolate-agar\/#limitations-of-chocolate-agar\" title=\"Limitations of Chocolate Agar \">Limitations of Chocolate Agar <\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/microbenotes.com\/chocolate-agar\/#references\" title=\"References \">References <\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"composition-of-chocolate-agar\"><\/span><span style=\"color: #000000;\"><strong>Composition of Chocolate Agar <\/strong><\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<figure class=\"wp-block-table is-style-stripes\"><table><tbody><tr><td><span style=\"color: #000000;\"><strong>Ingredients<\/strong><\/span><\/td><td><span style=\"color: #000000;\"><strong>Gms \/L<\/strong><\/span><\/td><\/tr><tr><td><span style=\"color: #000000;\">&nbsp;Casein\/Animal Tissue Digest<\/span><\/td><td><span style=\"color: #000000;\">15.0g<\/span><\/td><\/tr><tr><td><span style=\"color: #000000;\">Cornstarch<\/span><\/td><td><span style=\"color: #000000;\">1.0g<\/span><\/td><\/tr><tr><td><span style=\"color: #000000;\">Sodium chloride<\/span><\/td><td><span style=\"color: #000000;\">5.0g<\/span><\/td><\/tr><tr><td><span style=\"color: #000000;\">Dipotassium Phosphate<\/span><\/td><td><span style=\"color: #000000;\">4.0g<\/span><\/td><\/tr><tr><td><span style=\"color: #000000;\">Monopotassium Phosphate<\/span><\/td><td><span style=\"color: #000000;\">1.0g<\/span><\/td><\/tr><tr><td><span style=\"color: #000000;\">Hemoglobin solution<\/span><\/td><td><span style=\"color: #000000;\">2%<\/span><\/td><\/tr><tr><td><span style=\"color: #000000;\">Koenzyme enrichment<\/span><\/td><td><span style=\"color: #000000;\">10.0ml<\/span><\/td><\/tr><tr><td><span style=\"color: #000000;\">Agar<\/span><\/td><td><span style=\"color: #000000;\">10.0g<\/span><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p><span style=\"color: #000000;\">Final pH 7.2 \u00b1 0.2 (at 25\u00b0C)<\/span><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"principle-of-chocolate-agar\"><\/span><span style=\"color: #000000;\"><strong>Principle of Chocolate Agar <\/strong><\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><span style=\"color: #000000;\">Chocolate Agar Base, with the addition of supplements, gives excellent growth of the fastidious organisms without overgrowth by contaminating organisms. Casein and animal tissue digest that provides the organism with nitrogenous nutrients, amino acids, and other elements essential for the growth of the organisms. As <em>Neisseria<\/em> species are highly sensitive to toxic substances such as fatty acids, hence the addition of cornstarch helps neutralize possible toxic metabolites, while potassium phosphate helps maintain a uniform pH during growth. Sodium chloride maintains osmotic equilibrium thereby maintaining the integrity of cells. Chocolate agar is also considered as a variant of the blood agar plate, containing&nbsp;red blood cells&nbsp;that have been&nbsp;lysed by slowly heating to 80\u00b0C. The heat inactivates enzymes that could otherwise degrade NAD. The added supplements provide the necessary X factor (from Haemoglobin) and V factor (from Growth Supplement) required by the fastidious organisms.<\/span><\/p>\n\n\n\n<p><span style=\"color: #000000;\">Some modifications can also be made for the growth of the specific organism. Thayer-Martin Media is a chocolate agar supplemented with vancomycin, nystatin, and colistin to inhibit the normal flora, including nonpathogenic Neisseria for the selective isolation of <em>N. gonorrhoeae<\/em>&nbsp;and&nbsp;<em>N. meningitidis<\/em>.&nbsp;Chocolate Agar supplemented with bacitracin is a selective medium used to improve the primary isolation of&nbsp;<em>H. influenzae<\/em>&nbsp;from specimens containing a mixed flora of bacteria and\/or fungi. Chocolate agar supplemented with GC base and growth supplement is another modification that supports the special&nbsp;growth requirements (hemin and NAD) needed for the isolation of fastidious organisms, such as&nbsp;<em>H. influenza<\/em>e when incubated at 35-37\u00b0C in a 5% CO2 atmosphere.<\/span><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"preparation-of-chocolate-agar\"><\/span><span style=\"color: #000000;\"><strong>Preparation of Chocolate Agar<\/strong><\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"preparation-of-the-hemoglobin-solution\"><\/span><span style=\"color: #000000;\"><strong>Preparation of the hemoglobin solution <\/strong><\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p><span style=\"color: #000000;\">Add hemoglobin to distilled water and bring volume to 500 ml. Mix thoroughly and autoclave for 15 min at 15lbs pressure at 21\u00b0C. Cool at 45\u00b0C -50\u00b0C.<\/span><\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"preparation-of-medium\"><\/span><span style=\"color: #000000;\"><strong>Preparation of medium<\/strong><\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p><span style=\"color: #000000;\">Add components except for hemoglobin solution to distilled water and bring volume to 500ml. Mix thoroughly. Gently heat until boiling. Autoclave for 15 min at 15lbs pressure at 21\u00b0C. Cool at 45\u00b0C -50\u00b0C. Add 500ml of sterile hemoglobin solution and mix thoroughly. Pour into sterile Petri dishes or distribute into sterile tubes.<\/span><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"result-interpretation-of-chocolate-agar\"><\/span><span style=\"color: #000000;\"><strong>Result Interpretation of Chocolate Agar <\/strong><\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<ul>\n<li><span style=\"color: #000000;\"><em>Neisseria gonorrhoeae<\/em> produces small, grey to white, mucoid colonies, smooth consistency, and defined margins.<\/span><\/li>\n\n\n\n<li><span style=\"color: #000000;\"><em>Neisseria meningitidis<\/em> produces larger bluish-grey, mucoid, round, convex, smooth, moist, glistening colonies with a clearly defined edge.<\/span><\/li>\n\n\n\n<li><span style=\"color: #000000;\"><em>Haemophilus influenzae<\/em> produces small, colorless, moist colonies with a characteristic seminal odor.<\/span><\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"uses-of-chocolate-agar\"><\/span><span style=\"color: #000000;\"><strong>Uses of Chocolate Agar <\/strong><\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<ul>\n<li><span style=\"color: #000000;\">It is used in the isolation and cultivation of fastidious microorganisms, particularly <em>Haemophilus<\/em> and&nbsp;<em>Neisseria <\/em>species.<\/span><\/li>\n\n\n\n<li><span style=\"color: #000000;\">It is used for the isolation of <em>Neisseria gonorrhoeae<\/em> from chronic and acute cases of gonococcal infections.<\/span><\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"limitations-of-chocolate-agar\"><\/span><span style=\"color: #000000;\"><strong>Limitations of Chocolate Agar <\/strong><\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<ul>\n<li><span style=\"color: #000000;\">It is recommended that additional biochemical and\/or serological tests should be performed on isolated colonies from the pure culture in order to complete identification.<\/span><\/li>\n\n\n\n<li><span style=\"color: #000000;\">Chocolate Agar is an enriched medium, thus non-pathogenic organisms may overgrow pathogenic bacteria. If isolation of&nbsp;<em> N. gonorrhoeae <\/em>is desired, a selective medium such as Thayer Martin Agar, Modified should be used in parallel with this non-selective formula.<\/span><\/li>\n\n\n\n<li><span style=\"color: #000000;\">Precipitated hemoglobin may appear as dark spots on or in the media and does not affect the performance of the media.<\/span><\/li>\n\n\n\n<li><span style=\"color: #000000;\">The presence or absence of&nbsp;<em> N. gonorrhoeae <\/em>in a specimen does not rule out the possible presence of other pathogenic organisms.<\/span><\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"references\"><\/span><span style=\"color: #000000;\"><strong>References <\/strong><\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<ol>\n<li><span style=\"color: #000000;\">Dalynn Biologicals<\/span><\/li>\n\n\n\n<li><span style=\"color: #000000;\">Northeast Laboratory Services<\/span><\/li>\n\n\n\n<li><span style=\"color: #000000;\">Himedia<\/span><\/li>\n\n\n\n<li><span style=\"color: #000000;\">Hardy Diagnostics<\/span><\/li>\n\n\n\n<li><span style=\"color: #000000;\">Ronald M. Atlas and James W. Snyder. Handbook of media for clinical and public health microbiology. CRC Press. 2014 by Taylor &amp; Francis Group, LLC.<\/span><\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Chocolate agar is essentially the same as blood agar except that during preparation the red blood cells are lysed when added to molten agar base. As a result, the cell &#8230; <a title=\"Chocolate Agar- Composition, Principle, Preparation, Results, Uses\" class=\"read-more\" href=\"https:\/\/microbenotes.com\/chocolate-agar\/\" aria-label=\"Read more about Chocolate Agar- Composition, Principle, Preparation, Results, Uses\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":2147,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[703],"tags":[4186,718,228,4205,4210,4206,4207,4208,4209,1601,326],"custom":{"td_video":"","featured_image":"https:\/\/microbenotes.com\/wp-content\/uploads\/2019\/03\/Chocolate-Agar.jpg","author":{"name":"Sagar Aryal","avatar":"https:\/\/secure.gravatar.com\/avatar\/862472ea06500d4318f1ad82addb608e?s=96&d=mm&r=g"},"categories":[{"term_id":703,"name":"Culture Media","slug":"culture-media","term_group":0,"term_taxonomy_id":703,"taxonomy":"category","description":"<strong>Culture media or growth media is a liquid or gel support media provided with essential nutrients and growth parameters required for the growth of microorganisms.<\/strong>\r\n<ul>\r\n \t<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Culture media are of different types depending on the nutrients they have and the type of microorganisms that grow on them.<\/span><\/li>\r\n \t<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Growth media are primarily of two types; one for cell culture where specific cell types are grown of specific plants and animals, and another for microbiological culture to support the growth of microorganisms on artificial surfaces.<\/span><\/li>\r\n \t<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">For microbial culture, the most common culture media are agar plates or broth medium. Agar plates are made up of a growth medium containing agar that results in the formation of a gel-like support medium for growth.<\/span><\/li>\r\n \t<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">The broth medium, in turn, is made without any agar, which gives it the consistency of a liquid support medium.<\/span><\/li>\r\n \t<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Both the agar plates and broth media can be either general media or selective media.<\/span><\/li>\r\n \t<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">General media support the growth of multiple organisms, while selective media allow the selective growth of fastidious organisms that require specific nutrient and environmental requirements.<\/span><\/li>\r\n \t<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">For microorganisms like viruses or parasites, a growth medium containing living cells are required.<\/span><\/li>\r\n \t<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">All culture media have a list of common ingredients like a source of carbon, a source of protein or nitrogen, some salts, and water.\u00a0<\/span><\/li>\r\n \t<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">In the case of culture media used for a specific purpose; however, additional ingredients like organic compounds or pH indicators might also be present.<\/span><\/li>\r\n \t<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">The most common general culture media for the isolation of bacteria is the Nutrient Agar that supports the growth of a diverse group of bacteria.<\/span><\/li>\r\n \t<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Culture media are an important part of routine laboratory research as it allows the artificial culture of microorganisms under laboratory conditions and also helps in isolation and differentiation of different microorganisms.<\/span><\/li>\r\n \t<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">The growth pattern and colony morphology of certain bacteria on certain growth media provide a basis for the identification of the bacteria.<\/span><\/li>\r\n \t<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Traditionally, this technique was one of the most important methods of identification of microorganisms. It is still employed in many laboratories throughout the world for diagnostic and educational purposes.<\/span><\/li>\r\n<\/ul>","parent":0,"count":67,"filter":"raw","cat_ID":703,"category_count":67,"category_description":"<strong>Culture media or growth media is a liquid or gel support media provided with essential nutrients and growth parameters required for the growth of microorganisms.<\/strong>\r\n<ul>\r\n \t<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Culture media are of different types depending on the nutrients they have and the type of microorganisms that grow on them.<\/span><\/li>\r\n \t<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Growth media are primarily of two types; one for cell culture where specific cell types are grown of specific plants and animals, and another for microbiological culture to support the growth of microorganisms on artificial surfaces.<\/span><\/li>\r\n \t<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">For microbial culture, the most common culture media are agar plates or broth medium. Agar plates are made up of a growth medium containing agar that results in the formation of a gel-like support medium for growth.<\/span><\/li>\r\n \t<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">The broth medium, in turn, is made without any agar, which gives it the consistency of a liquid support medium.<\/span><\/li>\r\n \t<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Both the agar plates and broth media can be either general media or selective media.<\/span><\/li>\r\n \t<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">General media support the growth of multiple organisms, while selective media allow the selective growth of fastidious organisms that require specific nutrient and environmental requirements.<\/span><\/li>\r\n \t<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">For microorganisms like viruses or parasites, a growth medium containing living cells are required.<\/span><\/li>\r\n \t<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">All culture media have a list of common ingredients like a source of carbon, a source of protein or nitrogen, some salts, and water.\u00a0<\/span><\/li>\r\n \t<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">In the case of culture media used for a specific purpose; however, additional ingredients like organic compounds or pH indicators might also be present.<\/span><\/li>\r\n \t<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">The most common general culture media for the isolation of bacteria is the Nutrient Agar that supports the growth of a diverse group of bacteria.<\/span><\/li>\r\n \t<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Culture media are an important part of routine laboratory research as it allows the artificial culture of microorganisms under laboratory conditions and also helps in isolation and differentiation of different microorganisms.<\/span><\/li>\r\n \t<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">The growth pattern and colony morphology of certain bacteria on certain growth media provide a basis for the identification of the bacteria.<\/span><\/li>\r\n \t<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">Traditionally, this technique was one of the most important methods of identification of microorganisms. It is still employed in many laboratories throughout the world for diagnostic and educational purposes.<\/span><\/li>\r\n<\/ul>","cat_name":"Culture Media","category_nicename":"culture-media","category_parent":0}]},"_links":{"self":[{"href":"https:\/\/microbenotes.com\/wp-json\/wp\/v2\/posts\/2125"}],"collection":[{"href":"https:\/\/microbenotes.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/microbenotes.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/microbenotes.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/microbenotes.com\/wp-json\/wp\/v2\/comments?post=2125"}],"version-history":[{"count":0,"href":"https:\/\/microbenotes.com\/wp-json\/wp\/v2\/posts\/2125\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/microbenotes.com\/wp-json\/wp\/v2\/media\/2147"}],"wp:attachment":[{"href":"https:\/\/microbenotes.com\/wp-json\/wp\/v2\/media?parent=2125"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/microbenotes.com\/wp-json\/wp\/v2\/categories?post=2125"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/microbenotes.com\/wp-json\/wp\/v2\/tags?post=2125"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}