stringent Quality Control processes to ensure consistent high performance of
Below are some
paramaters for our QC assays.
Sulfate content - used as an indicator of purity, since sulfate is the major ionic
Gel strength - force that must be applied to a gel to
cause it to fracture.
Gelling point - temperature at which an aqueous agarose solution forms a gel as it
(EEO) - one of the most important characteristics of agarose. Anionic
group in agarose gel are affixed to the matrix and can not move, but dissociable counter cations can migrate
towards the cathode in the matrix, giving rise to EEO, EEO can disrupt separations of DNA because of internal
convection. The lower EEO, the faster DNA will migrate, additionally, lower EEO helps to improve the
resolution of DNA and RNA as their migration is determined only by their size, not by their