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WHEAT GERM DNA EXTRACTION

Lana Hays

Materials

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

Solutions

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

Protocol

  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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