DNA Extraction Lab Report
Biotechnology Lab Report
Lab: Extracting DNA from Bananas and Strawberries
Purpose:
To properly and successfully extract DNA from various fruits using cell disruption and separation techniques.
Materials Used:
2 heavy duty zip-lock baggie
1 strawberry (fresh or frozen and thawed)
1 banana half
10 ml DNA extraction buffer*
2 Coffee filters
Ice cold 95% ethanol
1 small beaker
2 Test tubes
Wooden coffee stirrer
*To make the extraction buffer, 100 ml of shampoo (without conditioner) was mixed with 15 g of NaCl and 900 ml of water.
Procedures Used in Experiment Once all materials were gathered by group members, each individual group began their experiment. The first step was to place the strawberry or banana in the zip lock bag and smash the strawberry/banana for 2 minutes. The strawberry produced enough juice and water based substance that no added water was needed, however the banana did not produce as much juice and a small amount of water was added. The actual amount of water varied from group to group. The next step involved adding 10 ml of extraction buffer to the bag. This added even more water based substance to the bag of mashed fruit. The bag was then mashed again for one minute to mix in the buffer solution with the existing smashed fruit. The purpose for adding the extraction buffer was to break the cell walls and disrupt the cells so that all the material inside the cell would be loosed and extracted from the cell. This material included organelles, cell walls, cell membranes, DNA, and all intercellular fluid. Once the minute was up, the coffee filter was made into a funnel shape and placed on top of the beaker to filter the solution into the beaker. The solution was filtered to remove seeds and cell debris such as cell membranes, organelles, proteins, and cell walls allowing only the DNA and small cell debris to filter through. The filtrate, or filtered solution from the bag, was then placed into a test tube. The test tube was filled
Lab: Extracting DNA from Bananas and Strawberries
Purpose:
To properly and successfully extract DNA from various fruits using cell disruption and separation techniques.
Materials Used:
2 heavy duty zip-lock baggie
1 strawberry (fresh or frozen and thawed)
1 banana half
10 ml DNA extraction buffer*
2 Coffee filters
Ice cold 95% ethanol
1 small beaker
2 Test tubes
Wooden coffee stirrer
*To make the extraction buffer, 100 ml of shampoo (without conditioner) was mixed with 15 g of NaCl and 900 ml of water.
Procedures Used in Experiment Once all materials were gathered by group members, each individual group began their experiment. The first step was to place the strawberry or banana in the zip lock bag and smash the strawberry/banana for 2 minutes. The strawberry produced enough juice and water based substance that no added water was needed, however the banana did not produce as much juice and a small amount of water was added. The actual amount of water varied from group to group. The next step involved adding 10 ml of extraction buffer to the bag. This added even more water based substance to the bag of mashed fruit. The bag was then mashed again for one minute to mix in the buffer solution with the existing smashed fruit. The purpose for adding the extraction buffer was to break the cell walls and disrupt the cells so that all the material inside the cell would be loosed and extracted from the cell. This material included organelles, cell walls, cell membranes, DNA, and all intercellular fluid. Once the minute was up, the coffee filter was made into a funnel shape and placed on top of the beaker to filter the solution into the beaker. The solution was filtered to remove seeds and cell debris such as cell membranes, organelles, proteins, and cell walls allowing only the DNA and small cell debris to filter through. The filtrate, or filtered solution from the bag, was then placed into a test tube. The test tube was filled