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YEAST DNA EXTRACTION

Lana Hays

Materials

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

Solutions

   
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

Protocol

  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



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