Product description:
Price: € 278.00
Size: 2X100G
Catalog no: A2127-2X100G
Product description:
Price: € 278.00
Size: 2X100G
Catalog no: A2127-2X100G
NA
Agarose
4 years
Ambient
PCR, polymerase chain reaction
For research use only. Not for diagnostic procedures, drug use, or for administration to humans or animals.
TAQ or Pfu or Pfx or other enzymes are used for polycmerase chain reaction and have different specificity. The mores specific the lower the yield.
Agarose T1. Gel strength (1.5%) >2000 g/cm2. All purpose agarose, ideal for routine rapid separation of DNA and RNA fragments as well as PCR products (from 250bp to 23Kb), the preparation of plasmids, and for screening, cloning and blotting techniques.should be stored at the room temperature
Our specialists recommend you to follow carefully the pre-registered instructions for Agarose T1. Gel strength (1.5%) >2000 g/cm2. All purpose agarose, ideal for routine rapid separation of DNA and RNA fragments as well as PCR products (from 250bp to 23Kb), the preparation of plasmids, and for screening, cloning and blotting techniques.
The purest agarose was used in the production of Agarose T1. strength (1.5%) >2000 g/cm2. All purpose agarose, ideal for routine rapid separation of DNA RNA fragments as as PCR products (from 250bp 23Kb) the preparation of plasmids, for screening, cloning blotting techniques. by Biomatik.Thermocyclers can be callibrated for identical ramping curves to obtain a more accurate PCR.
To order Agarose T1. Gel strength (1.5%) >2000 g/cm2. All purpose agarose, ideal for routine rapid separation of DNA and RNA fragments as well as PCR products (from 250bp to 23Kb), the preparation of plasmids, and for screening, cloning and blotting techniques. , please use the Cat. Nr. A2127-100G and submit your purchase order by email or by fax. A discount is available for larger or bulk quantities, please contact us for more information
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.