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
Pureza: 99%
Molecular Formula: C10H15N3O3
Peso Molecular: 0
EINECS: 232-731-8
Storage Period: 2 years
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.
|
ITEM
|
ESPECIFICAÇÃO
|
RESULTADO
|
|
Aparência
|
Pó branco
|
Pó branco
|
|
Solubilidade
|
Claro
|
Claro
|
|
Conteúdo de água, %
|
10 MAX.
|
9.58
|
|
Sulfato, %
|
0.1 MAX.
|
0.06
|
|
Força de Gel de 1,5%, g/cm2
|
800 MIN
|
1201
|
|
Ponto de fusão 1.0%, ℃
|
86-93
|
92
|
|
Gelificação ponto de 1.0%, ℃
|
32-37
|
37
|
|
EEO, -Sr.
|
0.09 MAX.
|
0.07
|
|
Dnase, Rnase, Protease
|
Nenhum detectado
|
Nenhum detectado
|
A Agarose é freqüentemente usada em biologia molecular para a separação de moléculas grandes, especialmente de DNA por eletroforese. Placas de gel de agarose (geralmente de 0,7 – 2%) para eletroforese são facilmente preparados, derramando o quente, solução líquida em um molde. Uma ampla gama de diferentes agaroses, de diferentes pesos moleculares e propriedades estão comercialmente disponíveis para esta finalidade. Usado em alta resolução eletroforese de proteínas, imunoelectroforese, electro imunoensaios como foguete de ensaios, a contra-corrente de eletroforese.
25kgs/tambor, 9tons/20'container
PT 
EN 
ZH 
DE 
ES 
KO 
FR 
TH 
AR 
IT 
VI 
NL 
RU 
