0.1 M Sodium Cacodylate Buffer Recipe
Introduction
Sodium cacodylate is a widely used buffer in molecular biology, biochemistry, and histology. It is commonly employed in various applications, including protein purification, enzyme assays, and electron microscopy. In this article, we will provide a recipe for preparing a 0.1 M sodium cacodylate buffer solution.
Materials
- Sodium cacodylate (C2H6AsNaO3) - 21.4 g
- Distilled water - 1 L
- pH meter
- pH adjusting reagents (HCl or NaOH)
Protocol
Step 1: Weighing and Dissolving Sodium Cacodylate
Weigh 21.4 g of sodium cacodylate and transfer it to a 1 L beaker.
Add a small amount of distilled water (approximately 200-300 mL) to the beaker and stir until the sodium cacodylate is fully dissolved.
Step 2: Adjusting pH
Using a pH meter, measure the pH of the solution. The pH of the solution will be around 7.5-8.5.
Adjust the pH of the solution to the desired value (e.g., 7.2) by adding either HCl or NaOH. For example, to lower the pH, add 1-2 mL of 1 M HCl solution. To raise the pH, add 1-2 mL of 1 M NaOH solution.
Step 3: Dilution and Filtration
Once the pH is adjusted, add more distilled water to the beaker to reach a final volume of 1 L.
Stir the solution well and filter it through a 0.22 μm filter to remove any impurities.
Precautions and Notes
- Wear protective gloves, goggles, and a lab coat when handling sodium cacodylate, as it is toxic and corrosive.
- Prepare the buffer solution in a fume hood to minimize exposure to toxic fumes.
- Store the buffer solution at 4°C to prevent degradation.
- The shelf life of the buffer solution is approximately 3-6 months.
Conclusion
In this article, we have provided a simple recipe for preparing a 0.1 M sodium cacodylate buffer solution. This buffer is commonly used in various biochemical and molecular biology applications. By following this protocol, you can easily prepare a high-quality buffer solution that meets your experimental needs.
