Agarose is a linear polymer whose basic structure is a long chain of alternating 1, 3-linked β-D-galactose and 1, 4-linked 3, 6-anhydro-α-L-galactose. Agarose generally dissolves in water when heated to above 90℃, and forms a good semi-solid gel when the temperature drops to 35-40℃, which is the main feature and basis of its multiple uses. The properties of agarose gel are usually expressed in terms of gel strength. The higher the strength, the better the gel performance.
Pure agarose is often used in biochemistry laboratory as a semi-solid support in electrophoresis, chromatography and other technologies for the separation and analysis of biomolecules or small molecules.
Agar-gel electrophoresis is also commonly used to isolate and identify nucleic acids, such as DNA identification, DNA restriction nuclease map preparation and so on. Due to its convenient operation, simple equipment, small sample size and high resolution, this method has become one of the commonly used experimental methods in genetic engineering research.
Gel strength: ≥1200g/cm² （1.0% gel）
Gelling temperature: 36.5±1℃ （1.5 gel）
Melting temperature: 88.0±1℃ （1.5 gel）