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DNA EXTRACTION

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Experiment 6

In this experiment I added a pinch of meat tenderizer after the source was poured into the test tube. The instructions are to add a pinch and barely stir. The temperature of the alcohol was -15C.

DNA Source

Observations

(immediate)

Observations

(24 hours later)

Split Green Peas

Formed a very thin layer of DNA just above the green peas.

Formed tiny blobs of DNA in approximately all areas of the test tubes. In one test tube DNA formed a swirly strand in the middle of the test tube 

Split Yellow Peas 

DNA formed immediately at the point of contact. In one test tube DNA formed huge globs that rose to the surface.

In one test tube DNA formed a thick blob with with little strands going down from it; like octopus tentacles. In the other two test tubes very little DNA formed. 

Chick Peas

(Accidentally two pinches of meat tenderizer were used). DNA formed really quickly forming into HUGE globs. DNA formed as the alcohol was poured. DNA took the shape of big globs.

Formed a thick glob of DNA at the top of test tubes. In one test tube DNA formed a small layer at the top of the test tube.

Onion

DNA produced tiny globs at the top of the test tube.

VERY tiny clouds of DNA have formed around the middle of the test tubes. Very little DNA was formed.

Parsnip

DNA formed a thin layer above the parsnips.

A very thin layer of DNA formed just above the parsnips; very clear looking. DNA formed on sides of the test tubes. Not much DNA was produced.

After the last written observations were made, DNA sources in both test tubes were carefully removed and weighed.

Source

1

2

3

Total in gm

Average in gm

Green Peas

0.89

0.92

0.74

2.55

0.85

Yellow Peas

0.2

0.55

0.8

1.55

0.52

Chick Peas

1.33

1.33

0.65

3.31

1.10

Onion

0.53

0.88

1.01

2.42

0.81

Parsnip

0

0

0

0

0.00

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