Tryptone is made by digestion of casein by the protease trypsin. This is a standard procedure.
One capsule is dissolved in 40 mL prewarmed water (37°C or more). Agitate the liquid and sterilize by autoclaving for 15 minutes.
Buffer is set at 7.2 at 20°C using a 10 mM solution of TRIS/ TRIS HCL. pH will vary depending on temperature.
Casein Digest Peptone 10g/l
Yast Extract 5g/l
Tris/Tris HCl 1.5g/l
It is a gelatine capsule with the above ingredients.