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.

  • Add 1 bag of PBS (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.

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.

  • 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.

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.

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.

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.

Combine:

  • 4.7 g Citric Acid
  • 9.2 g Dibasic Sodium Phosphate (Na2HPO4) dehydrate

Adjust pH to 5.0 and bring volume to 1 L with dH2O.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Combine:

  • 5.72 mL Glacial Acetic Acid
  • 800 ml dH2O

Adjust pH to 2.8 and bring volume to 1 L with dH2O