Like all Bio&SELL agaroses, each batch of our Universal Agarose undergoes strict quality controls with regard to all relevant parameters such as gel strength, gelling temperature, electroendosmosis values, sulfate content and water content.
Guaranteed properties of Universal Agarose:
- Gel strength (1.0%): > 1,200 g/cm²
- Gelling temperature (1.5 %): 34 - 38°C
- Electroendosmosis (-mr): < 0.12
- Sulfate content: < 0.14 %
- Water content: < 8.5 %
- DNA binding: not detectable
- DNase and RNase activity: not detectable
The specific values of each batch are certified in the enclosed data sheet.
Preparation of a standard agarose gel:
For 100 ml of a 1% agarose gel, 1 g of agarose is prepared in 100 ml of electrophoresis buffer. After dissolving the agarose by heating and a cooling phase, you can cast the gel.
Agarose quality criteria
Gel strength of agarose:
The gel strength, given in g/cm2 at a given agarose concentration, provides information about the stability or firmness of the finished gel. The higher the gel strength, the more stable the gel. Gels made with a low-melt agarose break more easily than those made with standard or universal agarose. In comparison, gels of the same concentration made from universal agarose are considerably more stable and therefore easier to handle.
Gelling temperature of agarose:
The agarose gel solidifies when cooled in this temperature range. The gelling temperature can be changed by adding certain additives either to the agarose powder or to the dissolved agarose before casting the agarose gel.
Electroendosmosis of agarose:
Agaroses contain cations (sulfate esters) that generate an electroosmotic flow toward the negative pole when an electric field is applied during gel electrophoresis. This effect undesirably influences/slows down the migration of negatively charged nucleic acids in the agarose gel toward the positive pole.
A low value for electroendosmosis < 0.12 thus characterizes a high-quality agarose that is excellently suited for gel electrophoretic work.
Sulfate content of agarose:
A low sulfate content characterizes a high-quality agarose.
