Agarose is a polysaccharide formed by the union of β-D-galactopyranose and 3,6-anhydro-α-L-galactopyranose linked by 1-4 bonds. This basic repeating unit, called agarobiose, forms long chains. This structure contains charged groups, such as sulfate and pyruvate, and uncharged groups, all of which are responsible for many of the properties of agarose. These properties can be adjusted to meet specific needs through the careful selection of raw materials.

Some important properties of agarose are:

• Gel strength: Force necessary to break a gel, expressed in g/cm2
• Gelling temperature: Temperature at which an agarose solution forms a rigid gel
• Melt temperature: Temperature at which the gel becomes a solution
• EEO (electroendosmosis): Measure of the number of charged groups present in the agarose
• With an electroendosmosis value of ≥0.13, this agarose is suitable for Blotting tests. The presence of DNase and RNase is not detected.