The document provides instructions for performing a polymerase chain reaction including stock reagents, quantities, concentrations, temperature settings, durations and number of cycles. Specifically, it lists 6 reagents, their quantities and a mastermix to make a 10 μl total reaction volume. It then outlines 6 steps - initial denaturation at 95°C for 4 minutes followed by 31 cycles of denaturation at 95°C for 40 seconds, annealing from 50-61°C for 33 seconds, and elongation at 72°C for 40 seconds initially and then 5 minutes with a final hold at 4°C.
The document provides instructions for performing a polymerase chain reaction including stock reagents, quantities, concentrations, temperature settings, durations and number of cycles. Specifically, it lists 6 reagents, their quantities and a mastermix to make a 10 μl total reaction volume. It then outlines 6 steps - initial denaturation at 95°C for 4 minutes followed by 31 cycles of denaturation at 95°C for 40 seconds, annealing from 50-61°C for 33 seconds, and elongation at 72°C for 40 seconds initially and then 5 minutes with a final hold at 4°C.
The document provides instructions for performing a polymerase chain reaction including stock reagents, quantities, concentrations, temperature settings, durations and number of cycles. Specifically, it lists 6 reagents, their quantities and a mastermix to make a 10 μl total reaction volume. It then outlines 6 steps - initial denaturation at 95°C for 4 minutes followed by 31 cycles of denaturation at 95°C for 40 seconds, annealing from 50-61°C for 33 seconds, and elongation at 72°C for 40 seconds initially and then 5 minutes with a final hold at 4°C.
The document provides instructions for performing a polymerase chain reaction including stock reagents, quantities, concentrations, temperature settings, durations and number of cycles. Specifically, it lists 6 reagents, their quantities and a mastermix to make a 10 μl total reaction volume. It then outlines 6 steps - initial denaturation at 95°C for 4 minutes followed by 31 cycles of denaturation at 95°C for 40 seconds, annealing from 50-61°C for 33 seconds, and elongation at 72°C for 40 seconds initially and then 5 minutes with a final hold at 4°C.