Agarose gelation

Aparose el for DNA electrophoresis. Agarose is suspended in TAB buffer (40 mM Tris-acetate [pH 8.3], 1 mM EDTA) and dissolved by heating in a microwave oven. When the temperature drops to around 65°C, pour it into trays and allow for gelation. 

Each chamber was filled with agarose solution to a depth of 4 mm. After gelation, the agarose samples were exposed to 100-fsw (feet sea water) pressures (i.e., 44.5 psig) for 40 min at 21°C, and then decompressed to atmospheric pressure in accord with one of the seven different decompression schedules tested (see Section 8.1.1). Only bubbles formed in the bottom 3 mm of a given agarose sample were counted, so that the total volume of gel examined in each sample amounted to 0.27 ml. 

Ewais, E., and Ahmed, Y, Consolidation of silicon carbide in aqueous medium based on gelation of agarose, Br. Ceram. Trans., 101, 255, 2002. 

In Japan, there are various products and processes preformed with HP, for example, gels of meat (studying the influence on flavor), of soy proteins, and of egg yolk and white. Pressurization is also used for gelating surimi, sardine, tuna fish, squid, starches, and alginates. HP induces the opposite behavior in the sol-gel transition of carragenine and agarose modifies the... 

The interaction of agarose with two heavily substituted P1,4-1 inked D -xylans was studied. Using the same gelation and optical rotation criteria, the heavily substituted xylans... 

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