MOPSO

Description

MOPSO Free Acid is a zwitterionic aminosulfonate buffer with a similar structure to MOPS and a useful pH range of 6.5 - 7.9. It may be used as a buffer component in various biological applications including DNA gel electrophoresis. It has been found that MOPSO buffer combined excellent pH stabilization at pH 7·00 and limited color alteration by testing the color changes of raw sugar solutions so that MOPSO buffer and three glass-fiber filters in series can be used to reduce the effect of pH and turbidity on color measurement of raw sugar solution[1]. The activity of the endo-α-D-mannosidase enzyme in MOPSO buffers at pH 7.0 is increased very much over buffers like HEPES or HEPPS. This buffer also has been employed as a buffer component of charcoal yeast extract medium[2]. However, morpholine family buffers (MES, MOPS, and MOPSO) have been reported to interact with the trivalent metal ions Cr³⁺ and Fe³⁺. Therefore, extensive testing is required before using MAPSO.

Chemical properties

white crystalline powder

The Uses of MOPSO

MOPSO is a buffer that works in the 6-7 pH range. Used in pharmaceutical synthesis.

The Uses of MOPSO

MOPSO is a biological buffer also referred to as a second generation “Good′s” buffer which displays improved solubility compared to traditional “Good′s” buffers. The pKa of MOPSO is 6.9 which make it an ideal candidate for buffer formulations which require a pH slightly below physiological to maintain a stable environment in solution. MOPSO is considered to be non-toxic to culture cell lines and provides high-solution clarity.

MOPSO can be used in cell culture media, biopharmaceutical buffer formulations (both upstream and downstream) and diagnostic reagents.

What are the applications of Application

MOPSO Free Acid is a zwitterionic aminosulfonate buffer similar to MOPS, pH range: 6.5 - 7.9

Definition

ChEBI: 3-(n-morpholino)-2-hydroxypropanesulfonic acid is a member of morpholines.

References

[1] Ahmedna M, et al. Use of filtration and buffers in raw sugar colour measurements. Journal of the Science of Food and Agriculture, 1997; 75: 109-116.   
[2] Taha M, et al. Interactions of Biological Buffers with Macromolecules: The Ubiquitous “Smart” Polymer PNIPAM and the Biological Buffers MES, MOPS, and MOPSO. Macromolecules, 2011; 44: 8575–858.