Skip to Content
Merck

1805

Phosphate Buffer

powder

Sign In to View Organizational & Contract Pricing.

Select a Size

Change View

About This Item

NACRES:
NA.47
UNSPSC Code:
12352106
Technical Service
Need help? Our team of experienced scientists is here for you.
Let Us Assist


form

powder

Quality Level

IVD

for in vitro diagnostic use

pH

7.60-7.80 (25 °C)

application(s)

hematology
histology

storage temp.

room temp

Preparation Note

Contains sodium and potassium phosphates. Intended for use in the Sigma Butyrate Esterase Procedure, No. 181B.


Still not finding the right product?

Explore all of our products under Phosphate Buffer


Storage Class

12 - Non Combustible Liquids

flash_point_f

Not applicable

flash_point_c

Not applicable



Choose from one of the most recent versions:

Certificates of Analysis (COA)

Lot/Batch Number

Don't see the Right Version?

If you require a particular version, you can look up a specific certificate by the Lot or Batch number.

Already Own This Product?

Find documentation for the products that you have recently purchased in the Document Library.

Visit the Document Library



Romy Gleyse Chagas Barros et al.
Food research international (Ottawa, Ont.), 130, 108899-108899 (2020-03-12)
Edible flowers are receiving renewed interest as potential sources of bioactive compounds. The present study aimed to investigate the presence of bioactive compounds and antioxidant activity of some exotic flowers present in Brazil such as Amaranthus hypochondriacus, Tropaeolum majus (red)
Diya Wang et al.
Autophagy, 13(5), 914-927 (2017-03-21)
Central nervous system (CNS) inflammation and autophagy dysfunction are known to be involved in the pathology of neurodegenerative diseases. Manganese (Mn), a neurotoxic metal, has the potential to induce microglia-mediated neuroinflammation as well as autophagy dysfunction. NLRP3 (NLR family, pyrin
Ana-Marija Jagatić Korenika et al.
Molecules (Basel, Switzerland), 25(18) (2020-09-26)
Commercial sparkling wine production represents a relatively low but important part of the Croatian wine production, especially in the Zagreb county. This study presents the results of volatile aroma compounds profile and organic acid composition of commercial sparkling wine samples