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Lana Hays


250 ml beaker
baking soda
hot plate
Adolph's natural meat tenderizer 
non-roasted wheat germ
ice cold 95%#037; ethanol
15 ml test tube
pH meter
glass stirring rod
distilled water
test tube rack or 250 ml beaker
graduated cylinders (10ml and 100ml)


Baking soda solution:
Add baking soda to distilled water until a pH of approximately 8.0 is reached.


  1. Add 100 ml distilled water to a beaker and heat to 50-60oC.
  2. Add 1.5 g wheat germ and mix until dissolved.
  3. Add 5 ml detergent. Maintain 50-60oC temperature and stir for 5 minutes.
  4. Add 3 g meat tenderizer.
  5. Add baking soda solution to bring the pH to approximately 8.0.
  6. Maintain the 50-60oC temperature and stir for 10 minutes.
  7. Remove from heat.
  8. Add 6 ml of the solution to a test tube and cool to room temperature.
  9. Pour 6 ml ice cold ethanol carefully down the side of the tube to form a layer.
  10. Let the mixture sit undisturbed 2-3 minutes until bubbling stops.
  11. The DNA will float in the alcohol. Swirl a glass stirring rod at the interface of the two layers to see the small threads of DNA.

Modified from: "Wheat Germ DNA Extraction" Judy Brown

Onion | Wheat Germ | Lima Bean Bacteria | Thymus | Yeast | Data Sheet and Questions | Design Your Own DNA Extraction Protocol | Teacher Information | References

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