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Add 2.84 mM of HCl to shift the buffer to 7.3 mM HPO 4 2− and 4.6 mM H 2 PO 4 − for a final pH of 7.4 and a Cl − concentration of 142 mM. The pH of PBS is ~7.4. When making buffer solutions, it is good practice to always measure the pH directly using a pH meter. If necessary, pH can be adjusted using hydrochloric acid or sodium hydroxide.
McIlvaine buffer is a buffer solution composed of citric acid and disodium hydrogen phosphate, also known as citrate-phosphate buffer. It was introduced in 1921 by the United States agronomist Theodore Clinton McIlvaine (1875–1959) from West Virginia University , and it can be prepared in pH 2.2 to 8 by mixing two stock solutions.
Buffer pH Range Sodium dihydrogen phosphate / disodium hydrogen phosphate 5.8 - 8.0 ... 0.01 M sodium phosphate, pH 7.2; 2 mM EDTA; 50 mM sodium fluoride (NaF)
Buffer capacity falls to 33% of the maximum value at pH = pK a ± 1, to 10% at pH = pK a ± 1.5 and to 1% at pH = pK a ± 2. For this reason the most useful range is approximately pK a ± 1. When choosing a buffer for use at a specific pH, it should have a pK a value as close as possible to that pH. [2]
The pH (and pK a at ionic strength I≠0) of the buffer solution changes with concentration and temperature, and this effect may be predicted using online calculators. [2] MES is highly soluble in water. The melting point is approx. 300 °C. MES was developed as one of Good's buffers in the 1960s.
Composition per 1 mL (once preparation complete): sodium chloride 7.14 mg (122.17 mmol), potassium chloride 0.38 mg (5.097 mmol), calcium chloride dihydrate 0.154 mg (1.04754 mmol), magnesium chloride hexahydrate 0.2 mg (0.983767 mmol), dibasic sodium phosphate 0.42 mg (2.95858 mmol), sodium bicarbonate 2.1 mg (24.998 mmol), dextrose 0.92 mg (5 ...
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