Agarose gel electrophoresis

AGAROSE GEL ELECTROPHORESIS I. INTRODUCTION Agarose gel electrophoresis (AGE) is the most common and effective way of separating and analyzing DNA fragments of different sizes (Lee & Costumbrado, 2012). The agarose gel, at the time that it is completely polymerized, acts as a molecular sieve that, in the existence of electric current, pull apart DNA by their molecular weight and size. AGE is not mostly used to visualize DNA but also used for quantification or to single out a particular band. The

done using a technique known as gel electrophoresis. Gel electrophoresis is a method used to separate the macromolecules that make up nucleic acids, such as DNA and RNA, along with proteins. Gel electrophoresis is significant because it has given scientists insight on what cells cause certain diseases and has led to advancements in DNA and fingerprint identification. My experiment will use gel electrophoresis to compare the separation of food dye in different agarose concentrations. The background

Background Agarose gel electrophoresis (AGE) is based upon the simple yet imperative concept that precedes all of biology, as well as every other science – opposites attract. DNA molecules contain phosphate groups that create a negative charge [1]. An electric field across the agarose gel will cause the DNA fragments to migrate to the positive side, allowing visualization of the positions and intensities of various bands [1]. Methods In order to properly determine the sizes (kilobase pairs) and

Title: Principle and Practice of Gel Electrophoresis. Aim: To determine the unknown dyes in Unknown Mix 1 and Unknown Mix 2 from the four known dye samples using gel electrophoresis. To determine which dye had the most net charge and its macromolecule size. Introduction: Gel Electrophoresis is a technique used in Molecular Biology to separate macromolecules based on their size and their charge (negative/positive). For this experiment DNA was analysed, DNA has a negative charge. There are two

In the preparation of agarose gel, agarose powder will be mixed with buffer. Agarose powders need to be weighed first before mixing it with buffer. When 1 gram agarose gel is added, it will be followed by 100 ml of buffer. The ratio is 1:100 for agarose powder and buffer respectively. Then, the solution of agarose powder and buffer is put in the microwave in order to melt the agarose until the solution become clear (Carson & Robertson, 2005). Agarose gel is poured in the casting trays. Actually

cellular membrane then through the use of ethanol to extract the DNA from the Kiwi and Strawberry fruit. After the DNA has been extracted the DNA will be visualised by agarose gel electrophoresis which is done by adding a dye to the extracted DNA then being placed in the gel, once the negatively charged DNA has been placed in the gel it will slowly move towards the positively charged end (anode) then is viewed under an ultraviolet light then compared to the control of known lengths of DNA to show the

FIFE COLLEGE Restriction Site Mapping in λ Phage DNA Daniel Richards 0612924   Table of Contents Introduction 3 Aims and Objectives 7 Methods 8 Results 13 Discussion 14 Sources of Error 15 Conclusion 16 References 17 Introduction Lambda phage, also known as enterobacteria phage λ, is a bacteriophage that infects Escherichia coli. The lambda phage has the capability to reside in the genome of its host through lysogeny or to enter a lytic phase, during which it lyses the cell to produce

arginine in the self-splicing reaction will be closely examined using gel electrophoresis. The plasmid was linearized by restrictive enzyme and was loaded into a 0.8% agarose gel to confirm the presence of digested DNA. Upon confirmation, sample solution with different arginine concentration were mixed along with the digested DNA and loaded into the 2% agarose gel to confirm if self-splicing has occurred. The image from the 2% agarose gel confirmed

Engineering Section Bacterial Strains: Bacterial strains used in this study and their sources are listed in Table 1. Table 1: Bacterial strains code, references and sources. Source Strain code No. of strains Bacterial sp. Microbial Genetics Dept., NRC BTN7B 1 Anoxybacillus flavithermus Microbial Genetics Dept., NRC N3 1 Bacillus alvei Elhamshary et al. (2008) Bc6 3 Bacillus cereus Bacillus Genetic Stock Center 6A15 Soliman et al. (2003) I6 Microbial Genetics Dept., NRC 5A3 2 Bacillus licheniformis

++ 84 - 57 +++ 16 - 86 +++ 58 ++ 17 ++ 87 - 59 + 18 + 88 ++ 60 +++ 19 - A.f +++ 61 +++ 20 - B.p ++ 62 + 21 A.f = A. flavithermus, B.p = B. pumilus, +++=High growth, ++= Medium growth, += Low growth and - = No growth. Thirty two strains which showed high and medium growth ability at 55oC were retested at the same conditions, i.e. streptomycin supplementation and at 55oC, results are present in Table 12. Table 12: Growth ability of thirty two fusants in streptomycin medium at 55oC. Growth