agarose.

  ProdIntroduction Agarose is a chain-like neutral polysaccharide composed of D-galactose and 3,6-endo-L-galactose. The structural unit contains hydroxyl functional groups, which are easy to form hydrogen bonds with hydrogen atoms in the structural unit and water molecules around the chain segment. Main properties At low temperatures, agarose chains rely on hydrogen bonds to entangle with each other in a double helix manner to form a double helix structure, which is tightly arranged to form a gel, which is white and turbid; at high temperatures, the hydrogen bonds in the structural units are destroyed and dispersed in water as random coils. The solution is clear and transparent. It is a polymer with special temperature response. Agarose gel properties Agarose is generally dissolved in water when heated to above 90°C, and a good semi-solid gel is formed when the temperature drops to 35-40°C. This is the main feature and basis for its multiple uses. The gel properties of agarose are usually expressed by gel strength. The higher the strength, the better the gel properties. The strength of agarose with good quality is usually above 1200 g/cm2 (1% gel concentration). The gelling property of agarose is caused by the existence of hydrogen bonds. Any factor that can destroy hydrogen bonds can lead to the destruction of gelling properties.uct Detail