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Citrate-Phosphate Buffer (110 mM, pH 5.6) Preparation and Recipe

A traditional buffer originally introduced in 1921. Since the Citrate-Phosphate buffer (also known as the McIlvaine buffer) only has 2 ingredients, the recipe can be adjusted to a pH range of 3-8. It is used for multiple applications in cell biology, molecular biology, and hematology.

To prepare  L of Citrate-Phosphate Buffer (110 mM, pH 5.6):
Change the value in the textbox above to scale the recipe volume

Table 1. Required components
ComponentAmountConcentration
Sodium phosphate dibasic (anhydrous) (mw: 141.96 g/mol)7.1 g0.05001 M
Citric Acid (mw: 192.12 g/mol)11.5 g0.05985 M
  1. Prepare 800 mL of distilled water in a suitable container.
  2. Add 7.1 g of Sodium phosphate dibasic (anhydrous) to the solution.
  3. Add 11.5 g of Citric Acid to the solution.
  4. Add distilled water until the volume is 1 L.
  5. Sterilize by autoclaving. (The final solution contains 50 mM Na2HPO4.)

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Physiological Buffer
pH Buffering
Sample Preparation
BioAssays
Misc
Cell/Culture/Growth Media
Gel Electrophoresis


References

This online tool may be cited as follows

MLA

"Quest Calculate™ Citrate-Phosphate Buffer (110 mM, pH 5.6) Preparation and Recipe." AAT Bioquest, Inc.6 Dec2022https://www.aatbio.com/resources/buffer-preparations-and-recipes/citrate-phosphate-buffer-110-mm-ph-5-6.

APA

AAT Bioquest, Inc. (2022December 6). Quest Calculate™ Citrate-Phosphate Buffer (110 mM, pH 5.6) Preparation and Recipe. AAT Bioquest. https://www.aatbio.com/resources/buffer-preparations-and-recipes/citrate-phosphate-buffer-110-mm-ph-5-6.