The aim of this practical is the extraction of DNA from a Kiwi fruit with subsequent determination of the DNA concentration and purity. To achieve this aim we will carry out three steps:
Extraction of DNA from Kiwi fruit and recording of the absorbance of the resulting DNA sample at 260 nm and 280 nm.
Estimating the concentration of the extracted DNA sample with a DNA sample of known concentration.
Making a judgement regarding the efficiency of the procedure and the purity of the extracted DNA sample.
Since this is an online practical the learning outcomes are different to a face-to-face practical. Still, by the end of this virtual practical you should develop the following:
Understand the process of DNA extraction from a soure with high DNA abundance (Kiwi fruit)
Understand how different compounds aid the extraction process
Determine the concentration of extracted DNA and its purity using a DNA sample of known concentration and purity
Use the Beer-Lambert law to calculate concentrations
Make an informed decision about the effectivity of the procedure
Being confident in asking questions
Being confident in following written instructions
Being confident in the application of mathematical concepts and how they relate to the use of calibration curves
Being confident in recording observations accurately and to required standards
There will be a short quiz at the end to ensure you fully understood the concepts.