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YEAST DNA EXTRACTION
Adolph's natural meat tenderizer
glass stirring rod
graduated cylinders (10ml and 100ml)
15 ml test tube
ice cold 95&037; ethanol
test tube rack or 250 ml beaker
20 ml detergent
20 g non-iodized salt
180 ml distilled water
5% meat tenderizer solution:
5 g tenderizer
95 ml distilled water
Mix 1 package of dry yeast with 40 ml of 50
C hot tap water to dissolve the yeast in a beaker. Keep mixture covered and warm for about 20 minutes.
Add 40 ml detergent/salt solution.
Place mixture in a blender and blend 30 sec-1 minute on high.
Pour mixture back into the beaker, add 15 ml of meat tenderizer solution, and stir to mix.
Place 6 ml of mixture into a test tube.
Pour 6 ml of 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.
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
Lima Bean Bacteria
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