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7.4: DNA Extraction

  • Page ID
    133658
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    DNA may be stored away inside the nucleus of every cell, but that does not mean that it is inaccessible. We can access the DNA as long as we can get past the plasma membrane. Remember that the membrane is lipid-based, so chemicals that break down lipids are the best bet to releasing the DNA. For this exercise, we will extract DNA from wheat germ, although any living thing can be used, such as strawberries or your own saliva. In fact, this experiment can be replicated in your own kitchen!

    What do you think DNA will look like when extracted?

    Materials:

    • 1 test tube
    • 1 g wheat germ
    • 1 dropper bottle of saline
    • 1 dropper bottle of dish soap
    • 1 stirring rod
    • Ethanol, ice cold

    Procedure:

    1. Obtain a clean test tube.
    2. Add 1 g of wheat germ to the tube.
    3. Add enough saline to fully saturate and cover the wheat germ.
    4. Add 3-5 drops of dish soap.
    5. Slowly stir the contents of the tube with the stirring rod, carefully avoiding making bubbles, for at least 5 minutes.
    6. Add 1 mL of ice-cold ethanol to the tube by tilting the tube at a 45° angle and slowly dripping the ethanol down the side of the tube. This will create a layer of ethanol floating over the top of your wheat germ slurry.
    7. Set the tube aside for 3-5 minutes. The DNA will precipitate up into the ethanol.

    Clean-up:

    1. Dump the wheat germ solids in the trash.
    2. Wash the tube in the sink and return to the test tube rack

    When the DNA precipitated into the ethanol, how did it look?

    Why do you think dish soap was added to extract the DNA? Hint: Consider what cell structure serves as a barrier.

    Consider the fact that the procedure called for the ethanol to be poured so that it floated over the top of the wheat germ slurry. How do you think DNA’s visibility would change if the ethanol mixed with the slurry?


    This page titled 7.4: DNA Extraction is shared under a CC BY-NC-SA 4.0 license and was authored, remixed, and/or curated by Karen Marks and Valeria Hochman Adler.

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