琼脂糖 (Sigma代理)A9539-250G

Analysis Note

The following is a list of properties associated with our agaroses:
Sulfate content - used as an indicator of purity, since sulfate is the major ionic group present.
Gel strength - the force that must be applied to a gel to cause it to fracture.
Gel point - the temperature at which an aqueous agarose solution forms a gel as it cools. Agarose solutions exhibit hysteresis in the liquid-to-gel transition - that is, their gel point is not the same as their melting temperature.
Electroendosmosis (EEO) - a movement of liquid through the gel. Anionic groups in an agarose gel are affixed to the matrix and cannot move, but dissociable counter cations can migrate toward the cathode in the matrix, giving rise to EEO. Since electrophoretic movement of biopolymers is usually toward the anode, EEO can disrupt separations because of internal convection.

Application

常规琼脂糖是通过凝胶电泳或印迹（Northern 或 Southern）进行日常核酸分析的理想选择，还适​用于蛋白质应用，例如 Ouchterlony 免疫扩散和放射状免疫扩散 (RID)。含少量溴化乙锭和 SYBR Green 背景染料。