McIlvaine buffer

McIlvaine buffer is a buffer solution composed of citric acid and disodium hydrogen phosphate, also known as citrate-phosphate buffer. It has been introduced in 1921 by a United States agronomist Theodore Clinton McIlvaine from West Virginia University, and can be prepared in pH 2.2 to 8 by mixing two stock solutions.[1]

Mixing table for obtaining 20 mL of McIlvaine buffer[1]
pH 0.2 M Na2HPO4 (mL) 0.1 M citric acid (mL)
2.2 00.40 19.60
2.4 01.24 18.76
2.6 02.18 17.82
2.8 03.17 16.83
3.0 04.11 15.89
3.2 04.94 15.06
3.4 05.70 14.30
3.6 06.44 13.56
3.8 07.10 12.90
4.0 07.71 12.29
4.2 08.28 11.72
4.4 08.82 11.18
4.6 09.35 10.65
4.8 09.86 10.14
5.0 10.30 09.70
5.2 10.72 09.28
5.4 11.15 08.85
5.6 11.60 08.40
5.8 12.09 07.91
6.0 12.63 07.37
6.2 13.22 06.78
6.4 13.85 06.15
6.6 14.55 05.45
6.8 15.45 04.55
7.0 16.47 03.53
7.2 17.39 02.61
7.4 18.17 01.83
7.6 18.73 01.27
7.8 19.15 00.85
8.0 19.45 00.55

References

  1. 1 2 McIlvaine TC (1921). "A buffer solution for colorimetric comparison" (pdf). J. Biol. Chem. 49 (1): 183–186.
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