Universal Agarose for gel-electrophoresis is ideal for use as standard agarose for analytical as well as preparative nucleic acid electrophoresis of fragments from 50 bp to 50 kbp. Even at low concentrations the gel produced is very firm

Cat.-no	Description	Amount	Price €	Shop
604-001	Agarose universal   for gel-electrophoresis	100 g	49.00	add
604-005	Agarose universal   for gel-electrophoresis	500 g	159.00	add

Agarose universal: request/order by E-mail
Agarose universal: Datasheet
Agarose universal: Deutsche Beschreibung

Features Agarose:
- High separation properties and sharp band patterns
- Easy solubility without foaming
- Excellent optical transparency

Applications Agarose:
- Separation of PCR products
       - DNA: approx. 0.05 kbp – 50 kbp
       - RNA: approx. 0.30 kb – 20 kb

Specifications Agarose:
- Gelling temperature: ≤ 37 °C
- Melting temperature: ≤ 90 °C
- Electroendosmosis: ≤ 0.140
- Gel strength (1.5 %): ≥ 2300 g / cm2
- Sulphate content: ≤ 0.10 %
- Water content: ≤ 10.0 %

Quality Assurance Agarose:
'Molecular Biology Grade'
- Certified free of DNases and RNases
- No DNA binding
- High lot-to-lot consistency

Usage of Agarose for gel-electrophoresis:

Method 1: Microwave oven
1. Pour buffer (approx. 90 % of final volume) into an appropriate flask that can accommodate up to four times the final gel volume and add a magnetic stir bar.
2. Put the flask with agarose onto a magnetic stirrer and slowly add agarose powder while stirring constantly to avoid clotting.
3. Remove flask magnetic stir bar.
4. Add remaining buffer up to the desired final volume.
5. Weigh and record the weight of of agarose and all components the flask prior to heating. Heat for 1 – 2 minutes in a microwave oven (600 Watt). Gently swirl the flask to mix the solution. Warning: Due to
microwave heating, there may be a delay in the liquid boiling!
6. Using the microwave oven, heat in short bursts of 5 – 10 seconds or until the solution withj agarose is boiling, with breaks of 10 – 15 seconds between heating phases to disperse bubbles by gently swirling the flask. Beware of hot glass ware and liquid. Continue until the agarose is completely dissolved.
7. Again, weigh the flask and top up lost volume with warm, deionized water. Gently swirl the flask to ensure complete mixing of agarose and all components.
8. Let the solution cool down at room temperature for 15 – 20 minutes or until a gel temperature of 50 – 60 °C is reached.

Method 2: Simmering water bath
1. see method 1 (agarose in micro wave oven): steps 1 – 2 and 4
2. Weigh and record the weight of the flask prior to heating. Heat agarose suspension up in a simmering water bath with constant stirring.
3. Leave the flask of agarose and all components bath  in the water for further 15 – 20 minutes, or until the agarose is completely dissolved.
4. Switch off the magnetic stirrer and leave the flask with agarose in the bath for further 15 minutes.
5. Again, weigh the flask and top up lost volume with warm, deionized water. Gently swirl the flask to ensure complete mixing of agarose and all components.
6. Let the solution of agarose cool down at room temperature for 15 – 20 minutes or until a gel temperature of 50 – 60 °C is reached.

Storage: Agarose can be stored at room temperature for more than 4 years


General information about Agarose from Hispanagar:

Agarose is a neutral polysaccharide extracted from the cell walls of certain Rhodophyceae algae, also known as agarophyte seaweeds. Its chemical structure gives agarose the capacity to form very strong gels even at low concentrations. These gels have a macroreticular structure with a very open mesh which can be adjusted simply by varying the concentration of agarose. The macroreticule of the agarose gel is formed by hydrogen bonds, which makes the gel thermo-reversible, thus it melts upon heating. The hysteresis – difference between gelling and melting temperature – is greater than in any other hydrocolloid. In addition, the absence of ionic groups makes the gel a neutral structure, thus avoiding interactions with hydrophilic macromolecules which migrate through the gel mesh. All applications for agarose take advantage of the special characteristics of the macroreticular gel. It is used as a sieve or a support through which biological macromolecules such as proteins or nucleic acids can pass. Larger particles, such as viruses and subcellular fragments, are also able to move through the gel network. • Immunodiffusion: In this technique, macromolecules migrate and are precipitated in the gel by   molecular diffusion. • Electrophoresis: Agarose is suitable for the widest range of electrophoretic procedures   as well as in immunoelectrophoresis and electrofocusing. Driven by electrostatic fields,   the macromolecules migrate through the macroreticular structure. • Gel Chromatography, Affinity Chromatography and Ion Exchange Chromatography:   In these applications, the movement of macromolecules is caused by the displacement of solvent   along the gel formed in microspheres. • Solid Culture Media. Solid or semi-solid media are used to grow plant cells and tissues. Culture   media prepared with agarose (instead of agar) can be used for strict autotrophic bacteria. • Growth of Protein Crystals. The agarose gel regulates the diffusion of the protein molecules,   allowing the formation of crystals suitable for crystallographic study.

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