Title: Extraction of DNA from fruits

Aim: To perform a crude extraction of DNA from banana, strawberry or kiwi

Materials:, beakers, liquid dishwashing detergent, fruit (a banana, kiwi or 3-4 strawberries), knife, resealable bag,
salt, coffee filter, ICE-COLD 95% ethanol, wooden splint, refrigerator, hot water
Procedure:

1. Mash the fruit (remove the skin from the banana or the kiwi before mushing) in the resealable bag for about
a minute until all the lumps are gone and it almost looks like pudding.
2. In a beaker, mix 50 ml of hot water (50-60 °C), 5 ml of dishwashing liquid and 5 g of salt. Stir well without
making too much foam.
3. Pour the saltwater mix into the bag. Close the bag and very gently squeeze and move the saltwater mix and
fruit mush together. Try to avoid making too much foam.
4. Place the coffee filter in a beaker.
5. Pour the mix into the filter and let it sit until all of the liquid drips down into the beaker.
6. Remove and discard the used coffee filter.
7. Tilt the beaker and slowly add an equal volume of cold ethanol down the side of the cup. You want the
ethanol to form a layer on top of the banana mix, staying separated, so be careful not to pour it too fast.
8. After the ethanol layer is set up, wait for 8 minutes. You may see some bubbles and cloudy material moving
around in the ethanol. This is the DNA pieces clumping together.
9. Use the wooden stirrer to start poking the cloudy stuff in the ethanol layer. Spin the stirrer in place to start
gathering the cloudy stuff. When you are done, take a closer look at the stuff on the stirrer. You are looking
at DNA!

Results: Give a description of what was observed for the fruits that were tested.

Discussion:
In your discussion make sure that you include the purpose of:
• mashing the fruit
• the salt
• the dishwashing liquid
• the cold ethanol
Conclusion:

MM Marks
Proper handling of glassware /1
Preparation of soap solution (correct volumes of water and soap) /2
Correct use of the balance /1
Adequate labelling /1
Ability to follow the sequence of instructions /2
Uncluttered workspace and adequate cleaning after experiment /1
TOTAL /8