MIDSCI
Agarose from MIDSCI - AMRESCO
Electrophoresis


Critical Characteristics

The following are the most critical characteristics to consider when determining the suitability and performance of an agarose.
Melting/Gelling Temperature is the temperature at which agarose changes from a solid to liquid/liquid to solid. This is an important
property to consider if recovery of nucleic acids or antibodies from in-gel enzymatic manipulation is desirable. The melting/gelling temperature
can be controlled by the methoxyl content of the agarose. Methylation, alkylation, and hydroxyalkylation of agarose will lower the melting/
gelling temperature.
Gel Strength measures the ability of an agarose gel to resist shattering during handli ng and is largely determined by agarose concentration.
Newly developed agaroses exhibit increased hydrogen bonding and double helix formation, resulting in higher gel strength at lower
concentrations. Agarose concentration directly affects the mobility of macromolecules through the matrix, therefore higher gel strength
agaroses are invaluable for separating megabase and chromosomal DNA by pulsed-field gel electrophoresis (PFGE).






Agarose Selection Chart


MELTING
GEL



GELLING RANGE* STRENGTH*
PRODUCT DESCRIPTION

CODE

SIZE

SEE PAGE

RANGE* (°C)

(°C)

(g/cm
2
)



Agarose I™ 071 0 25 g 1 7 36 - 39 87 - 89 ≥ 1200
  


100 g



500 g




Agarose RA™ N605 25 g 1 8 34 - 38 87 - 89 ≥ 1200



100 g



250 g




Agarose SFR™ J234 25 g 1 8 36 - 39 ≤ 70 ≥ 500


  

100 g


250 g


Agarose 3:1 HRB™ E776 25 g 1 8 34 - 38 85 - 89 ≥ 2000
  


100 g


250 g


Agarose LF™ X174 25 g 1 8 37 - 41 93 - 96 ≥ 2000
   


100 g


250 g



* 1.5% gel




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