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FUJIFILM lithium citrate buffer
Lithium Citrate Buffer, supplied by FUJIFILM, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/lithium+citrate+buffer/lithium+citrate+buffer/pmc12186965-110-15-21
Average 90 stars, based on 1 article reviews
lithium citrate buffer - by Bioz Stars, 2026-10
90/100 stars

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Centrifugation:

Article Title: Low-salinity medium for large-scale biomass production of the marine purple photosynthetic bacterium Rhodovulum sulfidophilum
Article Snippet: .. Following centrifugation at 12,000 x g for 5 minutes, the supernatant was diluted 3.3-fold with lithium citrate buffer (pH 2.2) (123-02505, Fujifilm Wako Pure Chemical Corporation), and 90 μL was used for the analysis. ..

Article Title: Low-salinity medium for large-scale biomass production of the marine purple photosynthetic bacterium Rhodovulum sulfidophilum
Article Snippet: .. Following centrifugation at 12,000 x g for 5 minutes, the supernatant was diluted 3.3-fold with lithium citrate buffer (pH 2.2) (123–02505, Fujifilm Wako Pure Chemical Corporation), and 90 μL was used for the analysis. ..

Article Title: Low-salinity medium for large-scale biomass production of the marine purple photosynthetic bacterium Rhodovulum sulfidophilum.
Article Snippet: .. Following centrifugation at 12,000 xg for 5 minutes, the supernatant was diluted 3.3-fold with lithium citrate buffer (pH 2.2) (123–02505, Fujifilm Wako Pure Chemical Corporation), and 90 μL was used for the analysis. ..

other:

Article Title: Structural elucidation of 4-(cystein-S-yl)butyl glucosinolate from the leaves of Eruca sativa.
Article Snippet: The structurally unique glucosinolate (GSL), 4-(cystein-S-yl)butyl GSL, was identified in the leaves of hydroponically-grown rocket salad (Eruca sativa Mill.).. Its electrospray ionization mass spectrometry (ESIMS)/MS spectrum indicated that this unusual GSL had a molecular weight of 414 as a desulfo (DS)-GSL, and a molecular formula of C14H25N2O8S2 based on its negative ion matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF-MS) spectrum.. For further confirmation, the 4-(cystein-Syl)butyl DS-GSL was prepared with authentic L-Ser and purified dimeric 4-mercaptobutyl DS-GSL, and its chemical structure then confirmed by ESI-MS/MS data.

Molecular Weight:

Article Title: Development and Characterization of a Topically Deliverable Prophylactic Against Oxidative Damage in Cochlear Cells.
Article Snippet: .. The following reagents and consumables have been used for this study: hyaluronic acid (HA) MW 850 kDa (Novozymes, Denmark), sodium hydroxide (NaOH, VWR, Radnor, PA), iodoacetic acid (ThermoScientific, Waltham, MA), isopropanol (VWR, Radnor, PA), Whatman filter paper (Fisher, Waltham, MA), hydrochloric acid 6N (HCl, Fisher, Waltham, MA), SlideA-Lyzer Dialysis Cassettes, 3500 MWCO (ThermoScientific, Waltham, MA), deuterated water (D2O, ThermoScientific, Waltham, MA), D-Methionine (D-Met, Waltham, MA), 2-(Nmorpholino)ethanesulfonic acid buffer (MES, ThermoScientific, Waltham, MA), 1-ethyl-3-(3- dimethylaminopropyl) carbodiimide (EDC, ThermoScientific, Waltham, MA), lithium citrate buffer (FUJIFILM Wako, Osaka, Japan), Agilent PL Aquagel-OH Mixed H larger molecular weight SEC column (Agilent Technologies, Santa Clara, CA), Agilent PL AquagelOH SEC column (Agilent Technologies, Santa Clara, CA). .. The following cell lines, cell culture reagents and assay kits have been used for this study: House Ear Institute-Organ of Corti (HEI-OC1) and Stria Vascularis k1 (SV-k1) (Kalinec Lab, UCLA, Los Angeles, CA), three-dimensional (3D) in vitro tissue models, Epi-Airway day 7 (MatTek, Ashland, MA), fetal bovine serum (FBS, Corning, Corning, NY), Dulbecco’s Modified Eagle Medium (DMEM, Corning, Corning, NY), Cell-Titer 96 Aqueous One Solution Cell Proliferation Assay (Promega, Madison, WI), CyQUANT NF Cell Proliferation Assay Kit (Molecular Probes, Eugene, OR), phosphate buffered-saline (PBS, Corning, Corning, NY), hydrogen peroxide (H2O2, Millipore Sigma, St. Louis, MO), chloromethyl derivative of 2′,7′-dichlorodihydrofluorescein diacetate (CM-H2DCFDA, Invitrogen, Waltham, MA), CellEvent Caspase-3/7 Green Detection Reagent (ThermoFisher, Waltham, MA), Trypsinethylenediaminetetraacetic acid (trypsin-EDTA, Corning, Corning, NY), NADP/NADPH Assay Kit (Abcam, Waltham, MA), 10 kDa column (Biovision, Milpitas, CA), fluorometric methionine assay kit (Biovision, CA), Ibidi μ-Slide 8 well (Ibidi, Fitchburg, WI), boron-dipyrromethene-labeled HA (HA-BODIPY, Echelon Biosciences, Salt Lake City, UT), MitoTracker Red (Invitrogen, Waltham, MA), LysoTracker Red (Invitrogen, Waltham, MA), bovine serum albumin (BSA, Corning, Corning, NY), formaldehyde solution (VWR, Radnor, PA), 4′,6-diamidino-2-phenylindole nuclear stain (DAPI, ThermoFisher, Waltham, MA).

Article Title: Development and Characterization of a Topically Deliverable Prophylactic Against Oxidative Damage in Cochlear Cells
Article Snippet: .. The following reagents and consumables have been used for this study: hyaluronic acid (HA) MW 850 kDa (Novozymes, Denmark), sodium hydroxide (NaOH, VWR, Radnor, PA), iodoacetic acid (ThermoScientific, Waltham, MA), isopropanol (VWR, Radnor, PA), Whatman filter paper (Fisher, Waltham, MA), hydrochloric acid 6N (HCl, Fisher, Waltham, MA), Slide-A-Lyzer Dialysis Cassettes, 3500 MWCO (ThermoScientific, Waltham, MA), deuterated water (D 2 O, ThermoScientific, Waltham, MA), d -Methionine (D-Met, Waltham, MA), 2-(N-morpholino)ethanesulfonic acid buffer (MES, ThermoScientific, Waltham, MA), 1-ethyl-3-(3- dimethylaminopropyl) carbodiimide (EDC, ThermoScientific, Waltham, MA), lithium citrate buffer (FUJIFILM Wako, Osaka, Japan), Agilent PL Aquagel-OH Mixed H larger molecular weight SEC column (Agilent Technologies, Santa Clara, CA), Agilent PL Aquagel-OH SEC column (Agilent Technologies, Santa Clara, CA). .. The following cell lines, cell culture reagents and assay kits have been used for this study: House Ear Institute-Organ of Corti (HEI-OC1) and Stria Vascularis k1 (SV-k1) (Kalinec Lab, UCLA, Los Angeles, CA), three-dimensional (3D) in vitro tissue models, Epi-Airway day 7 (MatTek, Ashland, MA), fetal bovine serum (FBS, Corning, Corning, NY), Dulbecco’s Modified Eagle Medium (DMEM, Corning, Corning, NY), Cell-Titer 96 Aqueous One Solution Cell Proliferation Assay (Promega, Madison, WI), CyQUANT NF Cell Proliferation Assay Kit (Molecular Probes, Eugene, OR), phosphate buffered-saline (PBS, Corning, Corning, NY), hydrogen peroxide (H 2 O 2 , Millipore Sigma, St. Louis, MO), chloromethyl derivative of 2′,7′-dichlorodihydrofluorescein diacetate (CM-H2DCFDA, Invitrogen, Waltham, MA), CellEvent Caspase-3/7 Green Detection Reagent (ThermoFisher, Waltham, MA), Trypsin-ethylenediaminetetraacetic acid (trypsin-EDTA, Corning, Corning, NY), NADP/NADPH Assay Kit (Abcam, Waltham, MA), 10 kDa column (Biovision, Milpitas, CA), fluorometric methionine assay kit (Biovision, CA), Ibidi μ -Slide 8 well (Ibidi, Fitchburg, WI), boron-dipyrromethene-labeled HA (HA-BODIPY, Echelon Biosciences, Salt Lake City, UT), MitoTracker Red (Invitrogen, Waltham, MA), LysoTracker Red (Invitrogen, Waltham, MA), bovine serum albumin (BSA, Corning, Corning, NY), formaldehyde solution (VWR, Radnor, PA), 4′,6-diamidino-2-phenylindole nuclear stain (DAPI, ThermoFisher, Waltham, MA).

Concentration Assay:

Article Title: Effect of intramuscular fat content on the sensory characteristics and dynamic flavor attributes of Japanese black cattle beef.
Article Snippet: Funding information Japan Racing Association Abstract The intramuscular fat (IMF) in beef affects its flavor intensity and attributes, which have a significant impact on palatability.. We conducted a sensory evaluation by descriptive analysis, Temporal Check-All-That-Apply, and a chemical analysis of 40 ribeye steaks from Japanese Black cattle to determine the relationship among IMF% and sensory characteristics including dynamic flavor attributes.. The increased IMF% of Japanese Black cattle beef had intensified sweet and grilled/roasted flavors and reduced off-flavor, whereas excessive IMF% resulted in a decrease in watersoluble precursors of volatile and taste compounds including free amino acid and reducing sugars and weakened the flavor intensities.

Incubation:

Article Title: Effect of intramuscular fat content on the sensory characteristics and dynamic flavor attributes of Japanese black cattle beef.
Article Snippet: Funding information Japan Racing Association Abstract The intramuscular fat (IMF) in beef affects its flavor intensity and attributes, which have a significant impact on palatability.. We conducted a sensory evaluation by descriptive analysis, Temporal Check-All-That-Apply, and a chemical analysis of 40 ribeye steaks from Japanese Black cattle to determine the relationship among IMF% and sensory characteristics including dynamic flavor attributes.. The increased IMF% of Japanese Black cattle beef had intensified sweet and grilled/roasted flavors and reduced off-flavor, whereas excessive IMF% resulted in a decrease in watersoluble precursors of volatile and taste compounds including free amino acid and reducing sugars and weakened the flavor intensities.

Membrane:

Article Title: Effect of intramuscular fat content on the sensory characteristics and dynamic flavor attributes of Japanese black cattle beef.
Article Snippet: Funding information Japan Racing Association Abstract The intramuscular fat (IMF) in beef affects its flavor intensity and attributes, which have a significant impact on palatability.. We conducted a sensory evaluation by descriptive analysis, Temporal Check-All-That-Apply, and a chemical analysis of 40 ribeye steaks from Japanese Black cattle to determine the relationship among IMF% and sensory characteristics including dynamic flavor attributes.. The increased IMF% of Japanese Black cattle beef had intensified sweet and grilled/roasted flavors and reduced off-flavor, whereas excessive IMF% resulted in a decrease in watersoluble precursors of volatile and taste compounds including free amino acid and reducing sugars and weakened the flavor intensities.



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