Food

BAM R84: Tris-Buffered Saline (TABS)

January 2001

Bacteriological Analytical Manual

R84
Tris-Buffered Saline (TABS), 1% or 3% Gelatin, or Tween 20

Tris2.42 g
NaCl29.24 g
Distilled water1 liter

Dissolve ingredients in distilled water by heating and stirring. Adjust pH to 7.5 with HCl. Autoclave 15 min at 121°C.

For 1% and 3% Gelatin-TABS, add 10 g and 30 g gelatin, respectively, to ingredients before autoclaving. Adjust final pH to 7.5 with HCl.

For Tween-TABS, add 0.5 ml Tween 20 to ingredient and adjust pH to 7.5 before autoclaving.


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

Page Last Updated: 01/29/2015
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