Recipe for Buffer 1: 10 mM PBS, pH 7.4
 Note: These recipes are designed to make the common buffers mentioned in our procedures. This list is not all inclusive. Use NaOH or HCl to adjust pH, being careful not to overshoot and back-titrate, as this may alter salt concentration more than necessary.

To make 10 mM PBS, pH 7.4:


Add 1 bag of PBS (Invitrogen Cat. No. 00-3000) to 1L of dH20

or combine:

0.26 g KH2PO4
2.17 g Na2HPO4-7H20
8.71 g NaCl
800 ml dH20
Adjust pH to 7.4 and bring volume to 1 L with dH20

Recipe for Buffer 2: 0.1 M NaHCO3, pH 9.6
 
Note: These recipes are designed to make the common buffers mentioned in our procedures. This list is not all inclusive. Use NaOH or HCl to adjust pH, being careful not to overshoot and back-titrate, as this may alter salt concentration more than necessary.

To make 0.1 M NaHCO3, pH 9.6:

Combine:
8.4 g NaHCO3
800 ml dH20
Adjust pH to 9.6 and bring volume to 1 L with dH20.

   
Recipe for Buffer 3: 10 m M PBS, pH 7.4 with TWEEN 20
 Note: These recipes are designed to make the common buffers mentioned in our procedures. This list is not all inclusive. Use NaOH or HCl to adjust pH, being careful not to overshoot and back-titrate, as this may alter salt concentration more than necessary.

To make 10 mM PBS, pH 7.4 with TWEEN 20:


Prepare 1L of Buffer 1 , then add 0.5 mL of TWEEN 20. Mix Well

or combine:

0.26 g KH2PO4
2.17 g Na2HPO4-7H20
8.71 g NaCl
800 ml dH20
Adjust pH to 7.4 and bring volume to 1 L with dH20.


Recipe for Buffer 4: 0.1 M Citrate, pH 4.2 with 0.03% H2O2

 Note: These recipes are designed to make the common buffers mentioned in our procedures. This list is not all inclusive. Use NaOH or HCl to adjust pH, being careful not to overshoot and back-titrate, as this may alter salt concentration more than necessary.

To make 0.1 M Citrate, pH 4.2 with 0.03% H2O2:


Combine:

9.802 g citric acid
14.4 g sodium citrate-2H20
Adjust pH to 4.1
Add 1 mL 30% H2O2
Bring volume to 1L with dH20.


Recipe for Buffer 5: 50 mM Tris-buffered Saline, pH 7.5

 Note: These recipes are designed to make the common buffers mentioned in our procedures. This list is not all inclusive. Use NaOH or HCl to adjust pH, being careful not to overshoot and back-titrate, as this may alter salt concentration more than necessary.

To make 50 mM Tris-buffered Saline, pH 7.5:


Combine:

6.35 g Tris-HCl
1.18 g Tris Base
8.77 g NaCl
800 ml dH2O Adjust pH to 7.5 and bring volume to 1 L with dH2O.


Recipe for Buffer 6: 0.1 M Amino-Methyl- Propanediol, pH 10.3

 Note: These recipes are designed to make the common buffers mentioned in our procedures. This list is not all inclusive. Use NaOH or HCl to adjust pH, being careful not to overshoot and back-titrate, as this may alter salt concentration more than necessary.

To make 0.1 M Amino-Methyl- Propanediol, pH 10.3:


Combine:

10.5 g AMPD [HOCH2C(CH3)(NH2)CH2OH]
800 mL dH2O
Adjust pH to 10.3 and bring volume to 1 L with dH2O.


Recipe for Buffer 7: 0.1 M Citrate-Phosphate, pH 5.0, with 0.03% H2O2

Note: These recipes are designed to make the common buffers mentioned in our procedures. This list is not all inclusive. Use NaOH or HCl to adjust pH, being careful not to overshoot and back-titrate, as this may alter salt concentration more than necessary.


Recipe for Buffer 8: 0.1 M Diethanolamine, pH 10.3

 Note: These recipes are designed to make the common buffers mentioned in our procedures. This list is not all inclusive. Use NaOH or HCl to adjust pH, being careful not to overshoot and back-titrate, as this may alter salt concentration more than necessary.

To make 0.1 M Diethanolamine, pH 10.3:


Combine:

10.5 g (HOCH2CH2)2NH
800 mL dH2O
Adjust pH to 10.3 and bring volume to 1 L with dH2O.


Recipe for Buffer 9: 20 mM Sodium Phosphate, pH 7.0
 
Note: These recipes are designed to make the common buffers mentioned in our procedures. This list is not all inclusive. Use NaOH or HCl to adjust pH, being careful not to overshoot and back-titrate, as this may alter salt concentration more than necessary.

To make 20 mM Sodium Phosphate, pH 7.0


Combine:

3.27 g Na2HPO4-7H2O
0.94 g NaH2PO4
Adjust pH to 7.0 and bring volume to 1 L with dH2O.


Recipe for Buffer 10: 50 mM Tris-buffered Saline, pH 7.4

 Note: These recipes are designed to make the common buffers mentioned in our procedures. This list is not all inclusive. Use NaOH or HCl to adjust pH, being careful not to overshoot and back-titrate, as this may alter salt concentration more than necessary.

To make 50 mM Tris-buffered Saline, pH 7.4:


Combine:

6.61 g Tris-HCl
0.97 g Tris Base
8.77 g NaCl
800 ml dH2O
Adjust pH to 7.4 and bring volume to 1 L with dH2O.


Recipe for Buffer 11: 20 mM Tris-buffered Saline, pH 8.2 with 0.1% BSA

 Note: These recipes are designed to make the common buffers mentioned in our procedures. This list is not all inclusive. Use NaOH or HCl to adjust pH, being careful not to overshoot and back-titrate, as this may alter salt concentration more than necessary.

To make 20 mM Tris-buffered Saline, pH 8.2 with 0.1% BSA:


Combine:

2.42 g Tris Base
1.3 g Sodium azide
8.77 g NaCl
1 g Bovine Serum Albumin
800 ml dH2O
Adjust pH to 8.2 and bring volume to 1 L with dH2O.


Recipe for Buffer 12: 10 mM PBS, pH 8.0 with 0.1% BSA

 Note: These recipes are designed to make the common buffers mentioned in our procedures. This list is not all inclusive. Use NaOH or HCl to adjust pH, being careful not to overshoot and back-titrate, as this may alter salt concentration more than necessary.

To make 10 mM PBS, pH 8.0 with 0.1% BSA:

Combine:

0.43 g KH2PO4
2.79 g Na2HPO4-7H2O
8.77 g NaCl
1.3 g Sodium azide
1 g Bovine serum albumin
800 ml dH2O
Adjust pH to 8.0 and bring volume to 1 L with dH2O

   
Recipe for Buffer 13: 0.2 M Sodium Citrate, pH 3.5
 Note: These recipes are designed to make the common buffers mentioned in our procedures. This list is not all inclusive. Use NaOH or HCl to adjust pH, being careful not to overshoot and back-titrate, as this may alter salt concentration more than necessary.

To make 0.2 M Sodium Citrate, pH 3.5:

Combine:

25 g Sodium citrate-2H2O
40 g Citric acid
7.2 g NaCl
800 ml dH2O
Adjust pH to 3.5 and bring volume to 1 L with dH2O


Recipe for Buffer 14: 10 mM Sodium phosphate saline, pH 7.0

 Note: These recipes are designed to make the common buffers mentioned in our procedures. This list is not all inclusive. Use NaOH or HCl to adjust pH, being careful not to overshoot and back-titrate, as this may alter salt concentration more than necessary.

To make 10 mM Sodium phosphate saline, pH 7.0:

Combine:

1.64 g Na2HPO4-7H2O
0.47 g NaH2PO4
8.77 g NaCl
Adjust pH to 7.0 and bring volume to 1 L with dH2O.


Recipe for Buffer 15: 100 mM PBS, pH 7.4, with 0.01% Proclin

 Note: These recipes are designed to make the common buffers mentioned in our procedures. This list is not all inclusive. Use NaOH or HCl to adjust pH, being careful not to overshoot and back-titrate, as this may alter salt concentration more than necessary.

To make 100mM PBS, pH 7.4, with 0.01% Proclin:

Combine:

2.6 g KH2PO4
21.7 g Na2HPO4-7H2O
8.77 g NaCl
1 ml proclin
800 ml dH2O
Adjust pH to 7.4 and bring volume to 1 L with dH2O.

   
Recipe for Buffer 16: 0.1 M Glycine-HCl, pH 2.7
 Note: These recipes are designed to make the common buffers mentioned in our procedures. This list is not all inclusive. Use NaOH or HCl to adjust pH, being careful not to overshoot and back-titrate, as this may alter salt concentration more than necessary.

To make 0.1 M Glycine-HCl, pH 2.7:


Combine:

11.1 g Glycine-HCl
800 ml dH2O
Adjust pH to 2.7 and bring volume to 1 L with dH2O.

   
Recipe for Buffer 17: 0.1 M Acetic acid, pH 2.8
 Note: These recipes are designed to make the common buffers mentioned in our procedures. This list is not all inclusive. Use NaOH or HCl to adjust pH, being careful not to overshoot and back-titrate, as this may alter salt concentration more than necessary.

To make 0.1 M Acetic acid, pH 2.8:


Combine:

5.72 mL Glacial Acetic Acid
800 ml dH2O
Adjust pH to 2.8 and bring volume to 1 L with dH2O.