Storage: Store at room temperature, valid for at least 12 months.

This product has a concentration of 0.1M and has been sterilized by 0.2μm. Storage at 4°C can extend the shelf life of the product. Low-temperature storage is not recommended for a long time.

Precautions:

In the process of using PBS, special care should be taken to avoid contamination of the solution by microorganisms.

PBS may precipitate at low temperatures. If precipitation is found, please place it in a 37°C water bath until it is completely dissolved before use.

For your safety and health, please wear lab coats and disposable gloves.

Phosphate Buffer (pH 5.8 to 7.4) Preparation and Recipe

A simple phosphate buffer is used ubiquitously in biological experiments, as it can be adapted to a variety of pH levels, including isotonic. This wide range is due to phosphoric acid having 3 dissociation constants, (known in chemistry as a triprotic acid) allowing for the formulation of buffers near each of the pH levels of 2.15, 6.86, or 12.32. Phosphate buffer is highly water-soluble and has a high buffering capacity, but will inhibit enzymatic activity and precipitates in ethanol. The buffer is one of the most popular currently used and is commonly employed in molecular and cell biology, chemistry, and material science, among many others.

Table 1. Required components for 1 Litre of 0.1 M Phosphate Buffer (pH 5.8 to 7.4):

1. Prepare 800 mL of distilled water in a suitable container.
2. Add 20.214 g of Na₂HPO₄-7H₂O to the solution.
3. Add 3.394 g of NaH₂PO₄H₂O to the solution.
4. Adjust solution to final desired pH using HCl or NaOH
5. Add distilled water until volume is 1 L.