Hi,
I would need an acidic, totally volatile buffer for lyophilization of my protein. The pH should be 3.0. The best were an egzact recipe, and because the total volatility is necessery, I think it is not good if the adjusting happens with for example HCl.. At least after my opinion.. So, I would like to get only my protein after lyophilization. In the last time I tried to make an ammonium-acetate -acetic acid buffer, first I solved 3,9 g ammonium acetate in 300 ml water (I wanted to make 500 ml end-volume; 3,9 g ammonium-acetate gives 50 mM concentracion in 500 ml), then I added to it acetic acid to getting pH 3.0. But I had to add ~110 ml 97% acetic to pH 3.0, so "the buffer" was 20% for acetic-acid, which is a little bit high concentration I think.. I could't freeze this solution on -20°C. So, any idea, any probed acidic buffer which is common used at lyophilization with recipe?
Thx,
Larfab
