agar, high gel
#
-
Catalog numberA01-102IHG
-
Price:
-
Size500 g
-
-
TestA 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.
-
Gene target
-
Short nameagar,
-
TechniqueGel
-
Alternative namemedia gelling agent, high electrophoretic matrix
-
MeSH Data
-
Name
-
ConceptScope note: Electrophoresis in which agar or agarose gel is used as the diffusion medium.
-
Tree numbers
- E05.196.401.153
- E05.301.300.100
-
Qualifiersethics, trends, veterinary, history, classification, economics, instrumentation, methods, standards, statistics & numerical data