About AE   About NHM   Contact Us   Terms of Use   Copyright Info   Privacy Policy   Advertising Policies   Site Map
Custom Search of AE Site
spacer spacer


Lana Hays


dry yeast
Adolph's natural meat tenderizer
distilled water
non-iodized salt
glass stirring rod
Palmolive detergent
graduated cylinders (10ml and 100ml)
15 ml test tube
ice cold 95&037; ethanol
test tube rack or 250 ml beaker


detergent/salt solution:
20 ml detergent
20 g non-iodized salt
180 ml distilled water

5% meat tenderizer solution:
5 g tenderizer
95 ml distilled water


  1. Mix 1 package of dry yeast with 40 ml of 50oC hot tap water to dissolve the yeast in a beaker. Keep mixture covered and warm for about 20 minutes.
  2. Add 40 ml detergent/salt solution.
  3. Place mixture in a blender and blend 30 sec-1 minute on high.
  4. Pour mixture back into the beaker, add 15 ml of meat tenderizer solution, and stir to mix.
  5. Place 6 ml of mixture into a test tube.
  6. Pour 6 ml of ice cold ethanol carefully down the side of the tube to form a layer.
  7. Let the mixture sit undisturbed 2-3 minutes until bubbling stops.
  8. You will see a precipitate in the alcohol. Swirl a glass stirring rod at the interface of the two layers. The precipitate is DNA.

Modified from: "Isolation of DNA from Onion" Ellen Averill

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

Activities-To-Go Index

Activities Exchange Index

Custom Search on the AE Site