21 May 2011

Wheat Germ DNA Extraction


Materials

    250 ml beaker
    Baking soda
    Hot plate
    Adolph's natural meat tenderizer
    Non-roasted wheat germ
    Ice cold 95% 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

    Add 100 ml distilled water to a beaker and heat to 50-60oC.

    Add 1.5 g wheat germ and mix until dissolved.

    Add 5 ml detergent. Maintain 50-60oC temperature and stir for 5 minutes.

    Add 3 g meat tenderizer.

    Add baking soda solution to bring the pH to approximately 8.0.

    Maintain the 50-60oC temperature and stir for 10 minutes.

    Remove from heat.

    Add 6 ml of the solution to a test tube and cool to room temperature.

    Pour 6 ml 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.

    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

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