Agarose

Analysis consideration.
The following are the properties related to our agarose: 1) Sulfate content (sulfate content)-an indicator of purity, because sulfate is the main ionic group present in agarose; 2) Gel strength (gel strength)-the force that needs to be applied to the gel to break it. 3) Gel point (Gel point)-the temperature at which agarose aqueous solutions form gels when cooled, and agarose solutions show a lag in the liquid-gel transition-in other words, their gel points are not equal to their melting temperatures. 4) electroosmosis (EEO)-an electric movement in which the liquid penetrates the gel. The anion group in the agarose gel adheres to the matrix and cannot move, but the dissociable anti-Heng cation can migrate to the cathode in the matrix, resulting in EEO. Since the electrophoretic movement of biopolymers is usually toward the anode, EEO can destroy the separation due to internal convection.