AGAROSE Meaning and
Definition
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Agarose is a polysaccharide derived from agar, a gelatinous substance obtained from certain species of seaweed. It is commonly used in molecular biology and biochemistry for various applications, particularly in the field of gel electrophoresis.
In its pure form, agarose is a linear polymer composed of repeating units of agarobiose, which is a disaccharide consisting of D-galactose and 3,6-anhydro-L-galactopyranose. It is a highly versatile and widely used medium due to its unique properties, such as its ability to form a stable gel structure when dissolved in water.
Agarose gels are typically utilized as sieving matrices for separating DNA fragments, RNA molecules, or proteins based on their size or charge. The gel is prepared by dissolving agarose powder in a buffer solution and then heating it, allowing the agarose molecules to disperse uniformly. Upon cooling, the solution forms a solid gel matrix with small pores, through which biomolecules can migrate during electrophoresis.
The concentration of agarose used determines the porosity of the gel, which affects the separation capability. High percentage agarose gels are suitable for separating small DNA fragments, while low percentage gels are more suitable for larger molecules. The gel can also be modified with various additives, such as ethidium bromide, to allow visualization of DNA bands under ultraviolet light.
Agarose's ease of use, compatibility with various biomolecules, and consistent performance have made it an essential tool in many laboratory techniques, including DNA fingerprinting, restriction enzyme mapping, and DNA sequencing.
Common Misspellings for AGAROSE
Etymology of AGAROSE
The word "agarose" has a relatively straightforward etymology. It is derived from the words "agar" and "ose".
"Agar" refers to a gelatinous substance obtained from red algae, specifically the genus Gelidium and other related seaweeds. Agar has been used for centuries in Asian cuisine as a thickening agent. The term "agar" itself is believed to have originated from the Malay word "agar-agar", which means "jelly" or "congealed".
The second part of the word, "ose", is a common suffix denoting a sugar or a carbohydrate compound in biological nomenclature. It derives from the French word "ose", which means "sugar". This suffix is often used to name various sugars like glucose, fructose, and lactose.
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