Abstract
The physical properties of agarose gel prepared under strong magnetic fields were investigated. The storage modulus was measured by the reflection method with an ultrasonic pulse. The measurement results of the gel's elasticity indicate that agarose gel has anisotropic properties. The elasticity and its anisotropy depend on the concentration of the gel and the magnetic field to which it is exposed. The experimental results indicate that the anisotropic network structure of the gel is induced by the exposure to the magnetic field during gelation. The gelation mechanism under a magnetic field is discussed.