Well, you were all right on not worrying about chlorine development from salt in the buffer. It was barely noticeable, even when I tasted the buffer during running - benefits of using 100% food safe equipment and ingredients! :-D We actually wound up using KCl because that's what we had on hand (Picked up as "salt substitute" at the grocery store for experimentation), plus some lime juice for citrate ions. The buffer while running tasted like a very weak margherita, diluted with slightly chlorinated water. I've definitely tasted more heavily chlorinated tap water - and swallowed far more bleach in swimming pools.
You can see some of our pics from the weekend on our Flickr group here:
http://www.flickr.com/groups/jelloshotelectrophoresis/
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