Aim: The aim of this experiment is to investigate the process of Electrophoresis and successfully analyse DNA fragments. Hypothesis: That the experiment will show the visual representation of DNA proteins‚ and that the shorter the band the further is will travel. Background: Restriction enzymes are DNA-cutting enzymes found in bacteria‚ which cut DNA into smaller fragments. A restriction enzyme recognizes and cuts DNA only at a particular sequence of nucleotides‚ known as restriction sites
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bacteria via transformation 6. I.D. recombinant cells by * Ability to grow in * Inability to digest x-gal(the colonies will be white‚ not blue) X-gal -------------------------------- (β galactosidase)---------------------> Blue product (molecular mimic of (white)lactose) lacZ gene 7. Each bacterium replicates to form thousands of clones * Many different human DNA fragments have been cloned * ------------------------------------------------- How do you find the one “of interest”
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Josh P. AP Biology 12-10-13 Lab Writeup The Effect of Transformation of pGLO in Bacteria Background/Objectives/Hypothesis: Genetic transformation is a process that primarily is inserting new DNA into an organism to change that organism’s trait. This process has many useful benefits when used correctly in different organisms. In this lab‚ bacteria was transformed by inserting DNA for Green Fluorescent Proteins. The DNA for these proteins were taken from bioluminescent jellyfish Aequorea
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Application of Molecular Techniques for Detection of Disease Resistant Genes in Tomato Breeding Lines for Guatemala Objectives: 1. Evaluate and modify methods for detection of Fusarium Race 2 resistance gene. 2. Evaluation of two step protocol for detection of Mi-1 gene. 3. Verification of marker for Ty-1 and evaluation for marker in Guatemala breeding lines. (This is a Geminivirus that is transmitted by the whitefly) 4. Use of molecular markers to detect geminivirus resistance source for Gu143
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There are many branches of food science‚ all of which study different aspects of food such as safety‚ microbiology‚ preservation‚ chemistry‚ engineering‚ physics and the like. Until the advent of molecular gastronomy‚ there was no formal scientific discipline dedicated to studying the processes in regular cooking as done in the home or in a restaurant. The aforementioned have mostly been concerned with industrial food production and while the disciplines may overlap with each other to varying degrees
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Calvin Williams Chapter 20 1. Advances in recombinant DNA technology allow scientists to work with smaller fragments of DNA‚ give them more tools to dissect and analyze DNA‚ and also allow for them to make many copies of a strand of DNA. 2. Restriction enzymes are made by bacteria to cut up invading DNA. They target specific base sequences in the DNA and then work to cut out those sequences from the DNA. 3. When a restriction enzyme cuts out a portion of DNA‚ it will sometimes leave a sticky
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Biology - Chapter 9 Study Guide (DNA) 1. Define vaccine. Substance that is prepared from killed or weakened diseased causing agents 2. What is the name of the scientist that performed transformation experiments? Griffith Name the living organisms used in these experiments. mice 3. What is transformation? A change in the genotype caused when bacterial cells take up foreign genetic material 4. Who discovered what material was responsible for transformation? What is the material?Oswald
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BIOLOGY 1201‚ Section #2 Spring‚ 2014 (MWF 9:30-10:20 AM) Instructor: Dr. Terry M. Bricker Office: A606 Life Science Annex (Laboratory‚ A623 – check the lab if I am not in the office!) Phone: 225-578-1555 E-mail: btbric@lsu.edu -- E-mail is an excellent way to contact me or ask questions. Office Hours: M‚Tu 3:30-4:30‚ or by appointment. - Please see me if you have questions or problems. COURSE: BIOL 1201‚ General Biology‚ 3 credit hours. Biology 1201 is a course intended for students that are majoring
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MOLECULAR ELECTRONICS INTRODUCTION Molecular electronics (sometimes called moletronics) is a branch of applied physics which aims at using molecules as passive (e.g. resistive wires) or active (e.g. transistors) electronic components. The concept of molecular electronics has aroused much excitement both in science fiction and among scientists due to the prospect of size reduction in electronics offered by such minute components. It is an enticing alternative to extend Moore’s Law beyond the
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Speech I. The history of molecular gastronomy Molecular gastronomy is a new discipline about food science. This science investigates‚ explains and makes practical use of the physical and chemical transformations of ingredients that take place while cooking. But the truth is‚ using this science in cooking is not new. Pioneer Professors Evelyn G. Halliday and Isabel T. Noble: they said in their book “The main purpose of this book is to give an understanding of the chemical principles upon
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