| Component | M.W. | mM | amount/100 ml |
| 1. CaCl2.2H2O | 147.02 | 2.0 | 29.4 mg |
| 2. KCl | 74.56 | 3.1 | 23.1 mg |
| 3. MgCl2.6H2O | 203.3 | 0.4 | 8.1 mg |
| 4. NaH2PO4.H2O | 137.99 | 0.3 | 4.1 mg |
| 5. Lactic Acid (Sodium salt; 60% w/w syrup) | 112.1 | 21.6 | 368 µl |
| 6. NaCl | 58.44 | 100.0 | 584 mg |
| 7. Na Pyruvate | 110.0 | 1.0 | 11 mg |
| 8. NaHCO3 | 84.01 | 25.0 | 210 mg |
| 9. HEPES (Free Acid) | 238.3 | 10.0 | 238 mg |
| 10. BSA (Fraction V) | ------ | ----- | 600 mg |
| Add approximately 80 ml double distilled water to a beaker. With stiring add components 1 - 9 in order. Add water to bring to 100 ml. This can be stored up to two weeks as a stock at 5 C if filtered and kept sterile. On day of use, add component 10 and adjust the pH to 7.40 at 20 - 22 C. The pH of the final medium is not temperature sensitive and pH at 39 C will be 7.40. |