text.skipToContent text.skipToNavigation
Pharma & Biotech

SeaKem® Gold Agarose

Catalog #: 50150

SeaKem® Gold Agarose, 125 g, ideal for separation of large DNA fragments using low concentration gels or PFGE.

Size
Compare
EA

Product Overview

SeaKem® Gold Agarose is a very high gel strength, low EEO, standard gelling temperature agarose. This Genetic Technology GradeTM Agarose is for rapid resolution of megabase DNA by pulsed field gel electrophoresis (PFGE). Due to its low EEO, the electrophoretic mobility of DNA in SeaKem® Gold Agarose gels is significantly greater than in conventional agarose gels. Run times for PFGE can be decreased by as much as 50% depending upon buffer and agarose concentration. Due to its high gel strength, SeaKem® Gold Agarose forms easy-to-handle gels at low concentrations (as low as 0.5%), which allow for the separation of larger DNA fragments by conventional electrophoresis as well as a decrease in the time needed to separate DNA by PFGE.

 

Analytical Specifications

Gelling temperature (1.5%)  36°C ±1.5°C
Melting temperature (1.5%)  ≥90°C
Gel strength (1.0%)  ≥1,800 g/cm²
Gel strength (1.5%)  ≥3,500 g/cm²

Information about bulk and custom packaging is available through Lonza’s Customer Service Team.

Benefits

  • All Lonza Agarose is quality tested to certify performance
  • Highest gel strengh
  • Low EEO
  • Fast separations of megabase sized DNA fragments using PFGE

Applications

  • PFGE
  • Large Fragment Electrophoresis

Content & Storage

Content

  • SeaKem® Gold Agarose 125 g

Instructions

Safety Data Sheets (SDS)

Certificate of Analysis (CoA)

Please enter Lot Number, including all zeros, located on the product label and please take into account that it is case sensitive.

Subscribe to our eNewsletter

Keep up to speed on the latest scientific developments, events, tips and tools from Lonza.

Interested in our Webinars?

Need a break from your daily routine? Grab a coffee and check out our free webinars. 

We use cookies to deliver the best service to you. By continuing to browse the site, you are agreeing to our use of cookies.Ok