The following is a list of properties associated with our agaroses:
Sulfate content - used as an indicator of purity, since sulfate is the major ionic group 

present.
Gel strength - the force that must be applied to a gel to cause it to fracture.
Gel point - the temperature at which an aqueous agarose solution forms a gel as it cools. 

Agarose solutions exhibit hysteresis in the liquid-to-gel transition - that is, their gel 

point is not the same as their melting temperature. 
Electroendosmosis (EEO) - a movement of liquid through the gel. Anionic groups in an 

agarose gel are affixed to the matrix and cannot move, but dissociable counter cations can 

migrate toward the cathode in the matrix, giving rise to EEO. Since electrophoretic 

movement of biopolymers is usually toward the anode, EEO can disrupt separations because 

of internal convection.