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In this section: Laboratory Methods (Food)

BAM R19: Dulbecco's Phosphate-Buffered Saline (DPBS)

Reagents Index for BAM

January 2001

NaCl	8.0 g
KCl	200 mg
Na₂HPO₄	1.15 g
KH₂PO₄	200 mg
CaCl₂	100 mg
MgCl₂· 6H₂O	100 mg
Distilled Water	1 liter

Dissolve ingredients in water. Sterilize by filtration. Final pH, 7.2.

Original Source: Bacteriological Analytical Manual, 8th Edition, Revision A, 1998.

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