We use cookies to help you navigate efficiently and perform certain functions. You will find detailed information about all cookies under each consent category below.
The cookies that are categorized as "Necessary" are stored on your browser as they are essential for enabling the basic functionalities of the site. ...
Necessary cookies are required to enable the basic features of this site, such as providing secure log-in or adjusting your consent preferences. These cookies do not store any personally identifiable data.
Functional cookies help perform certain functionalities like sharing the content of the website on social media platforms, collecting feedback, and other third-party features.
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics such as the number of visitors, bounce rate, traffic source, etc.
Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
Advertisement cookies are used to provide visitors with customized advertisements based on the pages you visited previously and to analyze the effectiveness of the ad campaigns.
CAS: 9012-36-6
Reinheit: 99%
Molecular Formula: C10H15N3O3
Molekulare Gewicht: 0
EINECS: 232-731-8
Speicherung Zeitraum: 2 Jahre
Synonyms: agarose6Bforchromatography; agaroseformolecularbiology; Agarose,mediumEEO,MolecularBiologyGrade; agarose,mixture; AgarChemicalbookose,MolecularBiologyGrade; Agarose,ultra; Agaroseforelectrophoresisofmacromolecules; Agaroseplasmaelectrophoresisgrade
Agarose CAS 9012-36-6 is a linear polymer, and its basic structure is a long chain alternately connected by 1,3 linked β-D- galactose and 1,4 linked 3,6- lactone -L- galactose [1][2]. Agar pectin is a heterogeneous mixture composed of many smaller molecules. Agarose is generally heated to above 90℃ to dissolve in water, and when the temperature drops to 35-40℃, it forms a good semisolid gel, which is the main feature and basis of its multiple uses. The gel properties of agarose are usually expressed by gel strength. The higher the strength, the better the gel performance.
|
ELEMENT
|
SPEZIFIKATION
|
ERGEBNIS
|
|
Aussehen
|
Weißes Pulver
|
Weißes Pulver
|
|
Solubility
|
Klar
|
Klar
|
|
Wassergehalt, %
|
10 MAX
|
9.58
|
|
Sulfate, %
|
0.1 MAX
|
0.06
|
|
Gel-Stärke von 1,5%, g/cm2
|
800 MIN
|
1201
|
|
Schmelzpunkt 1.0%, ℃
|
86-93
|
92
|
|
Gelling point 1.0%, ℃
|
32-37
|
37
|
|
EBO-Mr
|
0.09 MAX
|
0.07
|
|
Dnase, Rnase, Protease
|
None erkannt
|
None erkannt
|
Agarose wird Häufig in der Molekularbiologie für die Trennung von großen Moleküle, speziell die DNA durch Elektrophorese. Platten des agarose-gels (in der Regel von 0,7 – 2%) für die Elektrophorese leicht vorbereitet, indem er die warme, flüssige Lösung in eine Form. Eine Breite Palette von verschiedenen agaroses, jedoch unterschiedliche molekulargewichte und Eigenschaften sind im Handel für diesen Zweck zur Verfügung. Verwendet in hoher Auflösung protein-Elektrophorese, immunoelectrophoresis, electro immunoassays wie Rakete assays, Gegenstrom-Elektrophorese.
25kgs/Trommel, 9tons/20'container
DE 
EN 
ZH 
ES 
KO 
PT 
FR 
TH 
AR 
IT 
VI 
NL 
RU 
