IHC Buffer Recipes

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• Buffer 1: 10 mM PBS, pH 7.4
• Buffer 2: 0.1 M NaHCO₃, pH 9.6
• Buffer 3: 10 m M PBS, pH 7.4 with TWEEN 20
• Buffer 4: 0.1 M Citrate, pH 4.2 with 0.03% H₂O₂
• Buffer 5: 50 mM Tris-buffered Saline, pH 7.5
• Buffer 6: 0.1 M Amino-Methyl- Propanediol, pH 10.3
• Buffer 7: 0.1 M Citrate-Phosphate, pH 5.0, with 0.03% H₂O₂
• Buffer 8: 0.1 M Diethanolamine, pH 10.3
• Buffer 9: 20 mM Sodium Phosphate, pH 7.0
• Buffer 10: 50 mM Tris-buffered Saline, pH 7.4
• Buffer 11: 20 mM Tris-buffered Saline, pH 8.2 with 0.1% BSA
• Buffer 12: 10 mM PBS, pH 8.0 with 0.1% BSA
• Buffer 13: 0.2 M Sodium Citrate, pH 3.5
• Buffer 14: 10 mM Sodium phosphate saline, pH 7.0
• Buffer 15: 100 mM PBS, pH 7.4, with 0.01% Proclin
• Buffer 16: 0.1 M Glycine-HCl, pH 2.7
• Buffer 17: 0.1 M Acetic acid, pH 2.8

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.

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