Assume that you are interested in separating short (200–400 nucleotides) DNA molecules from a pool of longer molecules in the 10,000–20,000 nucleotide range. You have two recipes for making your agarose gels: one recipe uses 1.5 percent agarose and would be considered a “hard gel,” while the other uses 0.5 percent agarose and would be considered a loose gel. Which recipe would you consider using and why?
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