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WHEAT GERM DNA EXTRACTION
250 ml beaker
Adolph's natural meat tenderizer
non-roasted wheat germ
ice cold 95%#037; ethanol
15 ml test tube
glass stirring rod
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.
Add 100 ml distilled water to a beaker and heat to 50-60
Add 1.5 g wheat germ and mix until dissolved.
Add 5 ml detergent. Maintain 50-60
C temperature and stir for 5 minutes.
Add 3 g meat tenderizer.
Add baking soda solution to bring the pH to approximately 8.0.
Maintain the 50-60
C temperature and stir for 10 minutes.
Remove from heat.
Add 6 ml of the solution to a test tube and cool to room temperature.
Pour 6 ml ice cold ethanol carefully down the side of the tube to form a layer.
Let the mixture sit undisturbed 2-3 minutes until bubbling stops.
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
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