Brussels Sprouts

Polymerase Chain Reaction was run and the results were placed into an electrophoresis gel to visualize the PCR product. To determine the alleles in the gene, a digest enzyme, Fnu4HI, was placed into the DNA. Tasters would view a cleavage formed at a restriction site in at least one of the alleles, whereas non-tasters would not.

There are three specific steps required to isolate DNA from its cellular contents. The steps used to remove and expose DNA from its cell are: breaking down the food type you are using by crushing it, for example a banana or strawberries, exposing the substance to a sodium chloride (NaCl) solution, subjecting the product to detergent solution (dH2O), filtering the solution and lastly, the addition of ethanol. When beginning with a solid substance, such as a banana, crushing the substance allows for

The objective for performing this experiment was to establish the relationship between an individual’s ancestral diet, amylase concentration, and their amylase gene copy number. The hypothesis predicted for this experiment was if a participant belongs to ancestors that have consumed high levels of starch this would lead both their salivary amylase concentration and their amylase gene copy number to be higher than those who belong to ancestors who have consumed lower levels of starch.

1. (2 marks) In this experiment, you have amplified the D1S80 locus by PCR. Explain the advantages of using this locus to distinguish one person from another. Do you think you could use a coding gene for the same purpose? Clearly explain your answers.

Receptor proteins recognize bitter-tasting compounds on the surface of taste cells. There are approximately 30 genes for different bitter taste receptors. The gene for the PTC taste receptor, TAS2R38, was identified in 2003. Sequencing identified three nucleotide positions that vary within the human population (Kim et al.); each variable position is termed a single nucleotide polymorphism (SNP). One specific combination of the three SNPs, termed a haplotype, correlates most strongly with tasting ability. In this lab, non-tasters (homozygous recessive, tt) can determine their genotype without having to run the PCR and electrophoresis because non-taster gene is recessive. Thus, the only way for them to express recessive phenotype is to have the tt alleles of

Students will learn about the shape and function of DNA while extracting some from the cells of wheat germ.

On October 12 2017, the class was set to collect DNA samples from a strawberry. Placing the strawberry in a ziplock bag and zip up the bag. Squish the strawberry into a liquid. Add 10 ml of the buffer (salty, soapy water) into a 10ml graduated cylinder using a transfer pipettes. Using the 10ml graduated cylinder, open up the ziplock bag and pour the 10 ml buffer with the squished up strawberry then zip up the ziplock bag. Mix it by moving it around using your fingers, but be cautious about how much bubbles are created. Add the a funnel lined with a cheesecloth onto a test tube (filtration apparatus) and filter the new berry-buffer solution in the filtering apparatus into a test tube. When finished with adding the new berry-buffer solution

Because this phenotype is inherited by completely dominant allele, so for this allele to be expressed it is enough that there is only one copy. This also makes it possible for recessive allele to be inherited without being expressed. If a child has parents who both have heterozygote genotype than it is possible that childe inherits two recessive alleles, so kids whose parents could taste PTC do not have this

Gram Bowl serves 100% natural, fresh sprouts in a bowl along with tasty spices. Sprouts are rich in nutrients, vitamins and fiber. They come with a lot of health benefits: Aids weight loss, increases digestion, improves immunity. Some of the easily noticeable benefits are excellent hair, skin and an overall fit body. Gram bowl provides a variety of choices of sprouts for the consumers. The consumers can customize their bowl of sprouts according to their taste. They can choose from at least 5 different sprout varieties and can opt for the spices that they want to add. The price is competitively placed and is leading the market. The customers are also offered complementary products like Lemon or Tulsi Tea which they can purchase as a combo or

This two-week lab had an overall theme of DNA analysis. Humans can distinguish between five different tastes: sour, sweet, salty, bitter and umami. In the 1930’s, a man named Arthur Fox created a molecule that some people can taste and others cannot, it’s called phenylthiocarbamide or PTC. It is based off a gene variation, whether or not someone can taste it. Tasting PTC is dominant and not tasting it is a recessive gene. The TAS2R38 gene can also be shown as incomplete dominance which means that the person can barely taste it. This can be tested by collecting a sample of cells from the human mouth and extracting the DNA by boiling it with a Chelex resin. This binds to metal ions to help

Restriction digest involves the use of restriction enzymes (also known as restriction endonucleases) to locate specific base pair sequences in DNA. These enzymes cut, or cleave, DNA only at their designated sequence, which is referred to as a recognition sequence. While there are four different types of restriction enzymes (1), the only type that was worked with in the following experiment were type II restriction enzymes (2). These enzymes have recognition sites that are mostly palindromic and usually consist of around four to eight base pairs. They also require only magnesium (Mg2+) as a cofactor to operate. Cofactors are molecules that bind to enzymes in order to activate them (3). Additionally, they cut DNA only at, or very near to, their specified restriction site, unlike other types, which cleave at various distances from their recognition site (1). The restriction enzymes that will be used in following experiment are Hind III, PVU II, and Bgl I (2). Hind III recognizes and cuts DNA at the sequence AAGCTT. It is isolated from Haemophilus influenzae (4), which is a bacteria that is the cause of several diseases, including pneumonia, and meningitis. (5) When Hind III is used to cleave DNA, the end result will have “sticky ends,” which means that there will be a few unpaired nucleotide bases on each end of

For instance, suspect 1’s DNA is correlated with micro test tubes number 1 and 2 and suspect 2’s DNA corresponds to micro test tubes numbered 3 and 4. Therefore, Tubes 1-4 all received 10 microliters of reaction, Tube 1 and 2 (suspect 1) received 15 microliters of DNA 1 and tubes 3 and 4(suspect 2) each received DNA 2, tubes 1 and 3 received 15 microliters of Enzyme 1 and tubes 2 and 4 received 15 microliters of enzyme 2. The micro test tubes were filled using a micropipette, making sure to replace each tip every time a substance was drawn and transferred then discarded properly in order to avoid any type of contamination between the enzymes within the micro test tubes. After following the table layout the tubes were capped and placed in an

Three samples were prepared: Soy bean with GMO, Soy bean without GMO, Lettuce, and Chex® cereal. The food samples were crushed into a powder and separated. Next, 100 µl of Edwards buffer was added to samples. For another minute, the food was then grounded. Then, 900 µl of Edwards’s buffer was then added to each sample and vortex. The samples were then boiled for 5 minutes and centrifuged for 2 minutes. Next 350 µ of each supernatant was transferred to fresh tubes. 400 µl of isopropanol was then added to the supernatant samples. The solutions were then inversed

The breeding of the red-fleshed apples was originally from Kazakhstan and improvements of the apple was breed in order for the breeders to produce a apple that has high in Vitamin and as a healthy diet snack. The scientists have collected the apple’s seeds in order to let those seeds to grow in New Zealand. The red-fleshed apples were usually small back in Kazakhstan and it has a different taste which was a bit bitter and had a lack of quality in the commercial marketing. Also they have improved the apple’s taste just by crossing the original red-fleshed apple with another white-fleshed varieties fruit in order to improve the characteristics of the apple since it will be important for commercial and consumer with its long storage life. Generally, the red-fleshed apple will breed in order to improve the quality of the apple and also to provide nutrition which are high in vitamins and antioxidants, which then it reduces the risk of some diseases, but there are some red fleshed apple that can be healthier than other apples that have been produced. Although, breeders are able to use genetic information in order to make the breeding process faster and more effective. By investigating the DNA from the apples seed the scientists are able to predict that many apple characteristics including the red fleshed apple long before the seeds produces fruit, in order to decided which seeds are able to grow well and which can be redundant.

The process of DNA Typing has become more common which has allowed more resources to be readily available, while also being at a cheaper rate. DNA can now be privately found using individual kits instead of going to research facilities. Also, DNA can be sequenced for only a few thousand dollars versus a few billion dollars as it was just a few years ago. ("DNA and the Masses: The Science and Technology Behind Discovering Who You Really Are") During the DNA Typing process, one must first go through the method of DNA extraction. The first step of DNA extraction is to find a source of DNA, and the second step is to remove the sample of DNA from the cells. After this, the sample is deposited into a tube that contains measured chemicals. ("Hunter") The chemicals that are contained in the tube include a buffer, which keeps the DNA from falling apart, and other substances that are used to break down the cells and release the DNA into the buffer. If