*Cost-Effective Technical Tips for Agarose Gel Electrophoresis of Deoxyribonucleic Acid DOI: http://dx.doi.org/10.5772/intechopen.93439*

for cooking, the quality of which is adequate for agarose gel electrophoresis. In this case, the cost is as much as 1/20. Although there is no warranty or trust for results (i.e. a quality test should be done at each package), it is worth doing in each laboratory to test agars for bacteria and/or for cooking. An example of the result by using BA-30 is shown in **Figure 2**, and S7 is shown in **Figure 3**.

Generally, agarose of low purity is more breakable because of its low gel strength. This disadvantage was critical especially when Southern or northern blotting was achieved in the experiment. In recent days, such blotting techniques have given way to the other; for example, polymerase chain reaction (PCR) to see DNA polymorphism and real-time PCR to see gene expressions. The major visualizing way of DNA in agarose gel is to use ethidium bromide (EtBr) or the other DNA intercalators that make fluorescence excited in certain wavelength [12]. Several protocols for staining reagent to intercalate DNA are known; (a) add the reagent in the gel before solidifying, (b) add the reagent in the loading buffer at

**Figure 2.** *INA agar BA-30 for agarose gel electrophoresis. 2% weight per volume of agar was applied.*

**Figure 3.** *Result of the electrophoresis by using INA S-7 agar. The gel is 1% weight per volume.*

Agarose gel electrophoresis is a very popular experiment for training of students in educational institutions [9–11]. Cost-effective methods described here should be good news for such institutions, because running costs cannot be ignored in student

*Analytical Chemistry - Advancement, Perspectives and Applications*

Agarose is a kind of carbohydrate macromolecules (polysaccharides), also known as a kind of dietary fibers. Agarose is purified from a certain red seaweed *Rhodophyta*. Polysaccharides from *Rhodophyta* mainly consist of agarose and agaropectin. Agaropectin is not capable of forming gels and has to be removed as impurities from the agarose/agaropectin mixture. The quality of agarose depends on such purification steps, and these steps push up agarose commercially much

In Asian countries, agar is widely known as an ingredient in foods and/or desserts (e.g. mitsumame, yokan, and so on in Japan). Agar is also a well-known

is the same; both are made from the same seaweed. It can be said that agar for bacteria medium is a partially and roughly purified form of sea weeds and is of

In my experience, agar for bacteria medium is quite suitable for a gel

"Agarose" and "agar" are sold as different merchandises, but the origin of them

electrophoresis reagent. INA AGAR® BA-30 (Ina Food Industry Co., Ltd. (Nagano, Japan)—Funakoshi Co., Ltd. (Tokyo, Japan)) (**Figure 1**, left) is an agar of which grade is for bacteria, but its quality is very good for electrophoresis. The cost for this reagent goes to about 1/5 of standard agarose for electrophoresis. Moreover, Ina agar S-7 (Ina Food Industry Co., Ltd. (Nagano, Japan)) (**Figure 1**, right) is an agar

*Agars for not electrophoresis but other use. Left, INA AGAR BA-30 for bacteria medium. Right, INA S-7 agar*

training practices.

**2. Agarose**

expensive.

**Figure 1.**

*for cooking.*

**172**

**2.1 Quality of agarose**

gelling reagent for bacteria medium.

lower quality than agarose for electrophoresis.
