Recipe

CBo (osmotically adjusted cacodylate buffer) (0.1 M and 0.2 M)

Reagent Quantity (for 100 mL of 0.1 M) Final concentration Quantity (for 100 mL of 0.2 M) Final concentration
Cacodylic acid 1.38 g 0.1 M 2.76 g 0.2 M
Sucrose 4.52 g 132 mM 9.04 g 264 mM
Adjust the pH to 7.2 with NaOH and bring the volume to 100 mL with H2O. This buffer is adjusted to match the osmolarity of modified Trump’s universal fixative.
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  1. doi:10.1101/pdb.rec12286 Cold Spring Harb Protoc 2010: pdb.rec12286-
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