Agarose Low Melting Point (25 g)

MOLECULAR FORMULA: C24H38O19

CAS NUMBER: 39346-81-1

Appearance: White powder

Impurities: ≤7% moisture content

Electroendosmosis (EEO): 0.12

Melting point: ≤ 65.5 °C (1.5% gel, ± 1.5 °C)

Gel Strenght: ≥500 g/cm2 (1% gel)

Special tests: DNase, RNase and Protease were not detected.

Low Melting (LM) Agaroses are derivatized by organic synthesis which generates methoxylate groups from the basic agarose structure. The main properties of these agaroses are their low melting and gelling temperatures when compared with standard agaroses. The low melting temperature allows for the recovery of undamaged nucleic acids at temperature lower that its denaturing temperature. The low gelling temperature assures the agarose will be in a liquid state at a temperature range where In-Gel manipulations can be performed without prior extraction of the DNA from the gel slice.

Features

Lower gel strength than standard agaroses. Even so, gels can be handled easily. - Higher clarity (gel transparency) than gels of standard agaroses. - Great sieving capacity. LM Agaroses are classified in three categories, depending on the degree of derivatization. Gelling / melting temperatures and gel strength are the most important differences.

Applications

Electrophoresis of DNA fragments ≥1000 bp. - In-Gel enzymatic processing (digestion, ligation, PCR). - Preparative electrophoresis. - Analysis and recovery of large DNA fragments for further applications