Agarose is a fraction extracted from agar-producing seaweeds and it is mainly responsible for the agar"s gelling power. It exhibits a high hysteresis (the difference between melting and gelling temperatures) making it ideal for separations such as electrophoresis and chromatography within the fields of Molecular Biology and Biochemistry. Specifically, the gelling temperature range is 32 - 45°C and the melting temperature range is normally 80 - 95°C, although these can be modified when preparing products for specific uses. Agarose ins a natural product that forms an inert matrix used in Electrophoresis, Chromatography and other Molecular Biology and Biochemistry techniques. Likewise, it is neutral and easily derivatizable, so it is easy to bind to its structure proteins like enzymes, antigens or antibodies. Toxicity absence makes working with agarose very convenient.