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):
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Table 1. Required components
Component | Amount | Concentration |
Sodium phosphate dibasic (anhydrous) (mw: 141.96 g/mol) | 7.1 g | 0.05001 M |
Citric Acid (mw: 192.12 g/mol) | 11.5 g | 0.05985 M |
- Prepare 800 mL of distilled water in a suitable container.
- Add 7.1 g of Sodium phosphate dibasic (anhydrous) to the solution.
- Add 11.5 g of Citric Acid to the solution.
- Add distilled water until the volume is 1 L.
- Sterilize by autoclaving. (The final solution contains 50 mM Na2HPO4.)
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., 5 Oct. 2024, https://www.aatbio.com/resources/buffer-preparations-and-recipes/citrate-phosphate-buffer-110-mm-ph-5-6. | |
APA | AAT Bioquest, Inc. (2024, October 5). 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. | |
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