Before weighing or mixing, confirm which recipe version is being used. Old recipes, informal notes, and kit-specific buffers can differ in small but important ways.
2. Plan concentration and volume
Calculate final concentration, total volume, and any working stock dilution. Include enough extra volume for filtration, dead volume, or repeated use when appropriate.
3. Track critical reagents
Record reagent lot, solvent, storage condition, expiration or review date, and whether the reagent was newly opened or previously thawed.
4. Check pH or osmolarity when relevant
Some preparations are sensitive to pH, osmolarity, temperature, or order of addition. Record measured values instead of assuming the recipe guarantees them.
5. Label and store
Labels should include name, concentration, date, preparer, storage condition, and any hazard or light sensitivity. A working stock without a clear label becomes a future troubleshooting problem.
Record template
- Recipe version.
- Final volume and concentration.
- Reagent lots.
- Adjustment steps.
- Storage condition.
- Intended use.