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Sodium Citrate Solution is an aqueous solution of sodium citrate, a compound formed by the neutralization of citric acid with sodium hydroxide. It is commonly used in various laboratory and clinical applications, such as anticoagulation, buffer preparation, and as a stabilizing agent in biochemical assays.

🏭⚗️ Production
Sodium citrate solution is prepared by dissolving sodium citrate dihydrate in distilled water. The concentration of the solution varies depending on its intended use. For example, a 3.8% solution of sodium citrate is typically used as an anticoagulant in blood collection tubes, while buffer solutions may have different concentrations depending on the desired pH and application.

🔬 Properties
Sodium citrate is a colorless and odorless compound. In solution, it acts as a chelating agent, binding to metal ions like calcium and magnesium. This property makes it useful for preventing clotting in blood samples. The pH of a sodium citrate solution can be adjusted depending on the intended use, and it is commonly used in buffering systems for maintaining a stable pH in biological and chemical experiments.

🧪 Applications
Anticoagulant: One of the primary uses of sodium citrate solution is as an anticoagulant in blood collection. It binds to calcium ions in the blood, preventing clot formation during sample collection and analysis.
Buffering Agent: Sodium citrate is frequently used in laboratory settings as a component of buffer solutions, particularly in experiments that require a stable pH environment, such as in enzyme assays or biochemical analyses.
Preservation of Blood and Plasma: In clinical laboratories, sodium citrate is used to preserve blood and plasma samples, keeping them stable for analysis and preventing clotting during processing.
Biochemistry: It is used in enzyme studies to maintain pH stability and as a chelating agent to remove metal ions from solution, which can affect the function of enzymes.
Food Industry: Sodium citrate solution is also used in the food industry as an emulsifier, stabilizer, and acidulant in products like processed cheese.