The preparation of gels under strong magnetic fields causes the molecular ordering of the gels. The relationships between the magnetic ordering and various physical properties of agarose gel at various concentrations were investigated. It was found that the ordering of the gel molecules is related to the phase transition temperature. Our measurements of the electrophoretic velocity of DNA, the elasticity of the gel and its ratio of shrinkage in acetone-water systems indicate that agarose gel has anisotropic properties. The experimental results indicate the presence of an anisotropic network structure in the gel. q