[OpenSPIM] Low Melting Point Agarose

[Anthony, Neil]

Hi all,

I was wondering if anybody has any experience, or knows of any studies, regarding the differences between low melting point agarose gels?  Is it a case of low melting point agarose is low melting point agarose and that's it, or are there subtleties between brands and composition, and/or handling that affect the results?

Thanks in advance for your time.

Neil

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