Standard-Protocol:

Method 1: Microwave oven
1. Pour buffer (approx. 90 % of final volume) into an appropriate flask that can accommodate up to four times the final gel volume and add a magnetic stir bar.
2. Put the flask onto a magnetic stirrer and slowly add agarose powder while stirring constantly to avoid clotting.
3. Remove magnetic stir bar.
4. Add remaining buffer up to the desired final volume.
5. Weigh and record the weight of the flask prior to heating. Heat for 1 – 2 minutes in a microwave oven (600 Watt). Gently swirl the flask to mix the solution. Warning: Due to
microwave heating, there may be a delay in the liquid boiling!
6. Using the microwave oven, heat in short bursts of 5 – 10 seconds or until the solution is boiling, with breaks of 10 – 15 seconds between heating phases to disperse bubbles by
gently swirling the flask. Beware of hot glass ware and liquid. Continue until the agarose is completely dissolved.
7. Again, weigh the flask and top up lost volume with warm, deionized water. Gently swirl the flask to ensure complete mixing.
8. Let the solution cool down at room temperature for 15 – 20 minutes or until a gel temperature of 50 – 60 °C is reached.

Method 2: Simmering water bath
1. see method 1: steps 1 – 2 and 4
2. Weigh and record the weight of the flask prior to heating. Heat agarose suspension up in a simmering water bath with constant stirring.
3. Leave the flask in the water bath for further 15 – 20 minutes, or until the agarose is completely dissolved.
4. Switch off the magnetic stirrer and leave the flask in the bath for further 15 minutes.
5. Again, weigh the flask and top up lost volume with warm, deionized water. Gently swirl the flask to ensure complete mixing.
6. Let the solution cool down at room temperature for 15 – 20 minutes or until a gel temperature of 50 – 60 °C is reached.