I am currently working on a project to determine resistant starch content in food samples. For that the procedure mentions to add 0.4M acetate buffer of pH 5.75 to complete the sample digestion. So I need to know exactly how to make that.
If you have access to a pH meter and a magnetic stirrer, a convenient way to do it is to prepare two solutions: 0.4 M acetic acid and 0.4 M sodium acetate. Put one of the solutions in a beaker with plenty of room to spare for adding more liquid, set it stirring, and start measuring the pH. Add the second solution until the pH reaches the desired pH.
I'm attaching a buffer practical calculation report.
First, Prepare 1M acetic acid and sodium acetate solutions.
In this pdf the calculation is done for 0.1M buffer re-do the calculation using 0.4 instead of 0.1 then you can obtain volumes that you have to mix to prepare pH 4.75 acetate buffer.
Then dip a calibrated pH electrode and tweak the pH using dilute acid and base.
There are several other ways to do it, and this is the way we follow in Section A Physical Lab. If you want more information, contact the current TA in charge of Section A practicals.