Sucrose Gelatin Veronal Buffer - 500ml
Components: Barbital(5 mM), Sodium Chloride(30 mM), Sucrose(227 mM), Magnesium Chloride Hexahydrate(0.5 mM), Calcium Chloride Dihydrate(0.15 mM), Gelatin(0.1%), Water(Rest) - Method: Prepared in 18.2 megohms-cm ± 1 water and filtered through 0.22-micron filter. - pH: 7.2 ± 0.15 - Storage: 2-8° C for short term use, -20° C for long term use