Chemical grade
Biotechnology
Storage requirements
Store at room temperature. Protect from moisture
Hazardous number
Please see datasheet or contact us for more information and details about hazardous materials.
Chemical class
Please see datasheet
Chemical PG
No Data Available
Supplementary technical information
Contact us for more technical information
Notes
For research use only. Not for diagnostic procedures.
Properties
The purest agarose was used in the production of Agarose T1. strength (1 %) >1200 g/cm2. Stardard Agarose for regular applications by bioma.
Test
A gel is a solid jelly-like material that can have properties ranging from soft and weak to hard and tough. Gels are defined as a substantially dilute cross-linked system, which exhibits no flow when in the steady-state. By weight, gels are mostly liquid, yet they behave like solids due to a three-dimensional cross-linked network within the liquid. It is the crosslinking within the fluid that gives a gel its structure (hardness) and contributes to the adhesive stick (tack). In this way gels are a dispersion of molecules of a liquid within a solid in which the solid is the continuous phase and the liquid is the discontinuous phase. The word gel was coined by 19th-century Scottish chemist Thomas Graham by clipping from gelatin.