Red blood cells are used to make both chocolate agar and sheep blood agar. An enhanced bacterial growth media that promotes growth is blood agar.
Blood agar and chocolate agar are nearly identical, however when making chocolate agar, adding red blood cells to a molten agar base causes them to be lysed.
Many bacterial pathogens are identified and tested for antibiotic susceptibility on blood agar. Because raising sheep or horses for blood is expensive and difficult in developing countries, microbiologists use human blood agar instead.
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