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HCl and Glucose Buffer Configuration Scheme

1) 2.5N HCl
Component concentration: 2.5 N HCl
Preparation amount: 100 ml
Preparation method:
1. Add 21.6 ml of concentrated hydrochloric acid (11.6 N) to 78.4 ml of deionized water and mix well.
2. Store at room temperature.
2) 5M NaCl
Component concentration: 5 M NaCl
Preparation volume: 1 L
Preparation method:
1. Weigh 292.2 g of NaCl into a 1 L beaker, add about 800 ml of deionized water, and stir to dissolve.
2. Add deionized water to dilute the solution to 1 L, and divide the appropriate amount into small portions.
3. After autoclaving, store at 4°C.

3) 20% (W/V) Glucose
Component concentration: 20% (W/V) Glucose
Preparation amount: 100 ml
Preparation method:
1. Weigh 20 g of Glucose into a 100-200 ml beaker, add about 80 ml of deionized water, and stir to dissolve.
2. Add deionized water to bring the solution to 100 ml.
3. After autoclaving, store at 4°C.

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