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A3768 Sigma-Aldrich

Agarose

Type V, High Gelling Temperature

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Properties

Related Categories Agarose, Core Bioreagents, Research Essentials More...
type   Type V
impurities   ≤10% water
EEO   ≤0.1
transition temp   gel point 42 °C ±1.5 °C
gel strength   ≥800 g/cm2 (1% gel)
anion traces   sulfate (SO42-): ≤0.30%

Description

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.

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Laboratory Gloves
Safety & Documentation

Safety Information

RIDADR 
NONH for all modes of transport
WGK Germany 
3

Documents

Certificate of Analysis

Certificate of Origin

Protocols & Articles

Related Content

Agarose Selection Guide

Agarose Selection Guide – Click on the Product Number to Purchase Specialty Agarose – Click on the Product Number to Purchase
Keywords: Cell culture, Electrophoresis, Immunodiffusion, Immunoelectrophoresis, Molecular biology, Protein electrophoresis, Separation

Peer-Reviewed Papers
15

References

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