EXPERIMENT NO.

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TITLE: EXTRACTING DNA FROM FRUITS

GROUP NO & GROUP NAME: GROUP 1- CHEMBIO

DATE OF SUBMISSION: 12/04/24
GROUP MEMBERS: FELIPE, MARY JOY B.
CANCERAN, JANELLE M.
DONATO, JAZLYN C.
MATEO, JASMIN M.
PARDO, JACKY L.
TUGADE, ALLEN A.
COURSE AND SECTION: BSN – 1C

I. INTRODUCTION
Deoxyribonucleic acid (DNA) is the fundamental building block of life, carrying
the genetic instructions for all living organisms. This molecule, a double helix
composed of nucleotides (adenine, guanine, cytosine, and thymine), dictates an
organism's traits and is passed down through generations. While typically associated
with complex laboratory procedures, DNA extraction can be surprisingly accessible
using readily available household materials. This experiment aims to extract and
visualize DNA from a fruit sample, providing a hands-on demonstration of this crucial
biological process.

The process of DNA extraction involves several key steps. First, the cell walls
and membranes of the fruit cells must be broken down to release the DNA. This is
typically achieved through physical disruption (e.g., mashing) and the use of
detergents, which dissolve the cell membranes. Next, proteins associated with the
DNA must be removed. This is often accomplished using enzymes like protease or
through the use of salt solutions that precipitate the proteins. Finally, the DNA itself is
precipitated out of solution using a cold alcohol (usually isopropyl or ethanol). The
DNA, being less soluble in alcohol than in water, will clump together, forming a visible
precipitate.

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 This experiment leverages these principles to extract DNA from fruits (banana
and kiwi), a readily available and easily manipulated biological source. The use of
household materials simplifies the procedure, making it suitable for educational
purposes and demonstrating the basic principles of DNA extraction without the need
for specialized laboratory equipment or reagents. The observation of the extracted
DNA, even in a relatively crude form, provides a tangible and engaging experience for
understanding the fundamental nature of this vital molecule. The success of this
experiment relies on carefully following the procedural steps and understanding the
underlying chemical and biological principles involved in the extraction process.

II. OBJECTIVE

• To extract and observe DNA from a fruit sample using household materials.

III. MATERIALS

• Fruits:
o Ripe banana and kiwi (they work well because they contain a lot of DNA).

• Extraction solution:
o 15 mL Dishwashing Liquid (acts as a detergent to break cell membranes)
o 2.5 mL Salt (helps DNA precipitate by neutralizing its charge)
o 125 mL water

• Other items:
o Resealable plastic bag, and mortar and pestle (for mashing)
o Coffee filter
o 250 mL Beaker
o 10 mL Graduated Cylinder
o Watch Glass
o Stirring rod
o 25 mL Rubbing alcohol (chilled in the freezer)
o Toothpick (for spooling DNA)

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IV. SET-UP

STEP 1: PREPARE THE STEP 2: MASH THE FRUIT

EXTRACTION (BANANA)

STEP 2: MASH THE FRUIT STEP 3: FILTER THE

(KIWI) MIXTURE

STEP 4: ADD ALCOHOL TO STEP 5: OBSERVE THE DNA

PRECIPITATE THE DNA

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V. PROCEDURE
Step 1: Prepare the Extraction Solution
1) Mix the dishwashing liquid, salt, and water in a small container to create the
extraction solution.

Step 2: Mash the Fruit

1) Place a piece of banana, or kiwi into a resealable plastic bag.
2) Add 30 mL of the extraction solution to the bag.
3) Seal the bag and gently mash the fruit for about 2-3 minutes until it becomes a
smooth mixture.

Step 3: Filter the Mixture

1) Place a coffee filter over a clear glass or beaker.
2) Pour the mashed fruit mixture into the filter.
3) Let the liquid drip into the glass, leaving behind the solid pulp.

Step 4: Add Alcohol to Precipitate DNA

1) Slowly pour chilled 25 mL rubbing alcohol down the side of the glass.
2) Add enough alcohol to form a layer about 1-2 cm thick on top of the fruit liquid.
3) Do not mix the alcohol and fruit liquid—DNA will separate at the boundary.

Step 5: Observe the DNA

1) Wait for a few minutes. Strands of white, cloudy material (DNA) will appear at the
alcohol-liquid interface.
2) Use a toothpick to spool the DNA by gently twirling it at the interface.

VI. OBSERVATION
❑ Kiwi: When 10 ml of alcohol was added, the reaction began after 1 minute and
30 seconds, and the substance started to separate into layers. After 5 minutes,
the substance thickened, and the kiwi DNA became visible.

❑ Banana: The addition of 10 ml of alcohol caused an immediate reaction, with

the substance separating into layers in just 7 seconds. After 5 minutes, the
substance thickened, and small particles of DNA were visible.
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 ✓ Comparison: The kiwi showed a stronger reaction compared to the banana,
with more DNA visible. In terms of the layers formed, the banana separated into
transparent and yellow-to-green layers, while the kiwi had a cloudy top layer
and a yellow layer underneath.

VII. GUIDE QUESTIONS

1) Why is detergent used in the extraction process?
o Detergent is used in DNA extraction to break down cell membranes,
releasing DNA into the solution.

2) What role does salt play in the extraction solution?

o The salt neutralizes the DNA molecules and makes DNA molecules less
hydrophilic. It also helps detach protein molecules from DNA strands,
making the extraction process easier. Additionally, salt helps DNA strands
aggregate, making it easier to see the DNA clumps. Furthermore, salt helps
keep proteins dissolved in the aqueous layer, preventing them from
precipitating in the alcohol along with the DNA.

3) Why must the rubbing alcohol be chilled?

o Chilled rubbing alcohol is important because it will have a larger amount of
DNA to be extracted and the cold rubbing alcohol is quicker the DNA will
come out of solution and appear to solidify.

4) What does the appearance of the DNA tell you about its physical properties?
o The DNA appeared white and formed a clump of string-like strands. By
analyzing the DNA extracted from fruits, we are able to link the genetic code
to various physical properties, such as appearance, and gain insight into the
fruit's biological characteristics.

5) How could this method be modified to extract DNA from other sources, like
animal cells?
o DNA extraction from fruit can be modified to extract DNA from animal cells
by eliminating the need for mechanical grinding. The DNA molecule is
structurally the same in all living organisms, including animals. However, the
appearance of the extracted DNA may differ slightly depending on whether
it was obtained from animals.

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VIII. CONCLUSION
In this experiment, we extracted and examined DNA from fruit samples—
specifically, banana and kiwi—using common household items. We observed a
reaction where the samples had visible layers and coagulated during the precipitation
process, which involved adding 10 ml of chilled rubbing alcohol to each mixture
(banana and kiwi). After one minute and thirty seconds, the kiwi began to separate into
layers, and after five minutes, curdling took place. In contrast, the banana sample
undergoes a rapid layer separation, occurring within 7 seconds, followed by curdling
after 5 minutes. It was observed that the samples coagulated, indicating the presence
of DNA that requires extraction.

This demonstrated that kiwis have a higher DNA concentration because they
have more cellular material and fewer cell barriers than bananas. They also reacted
more slowly and strongly than bananas. As a result, we extract a significant amount of
DNA from this fruit. However, because banana curdles slowly, it yields less DNA
extract. Thus, we took a tiny bit of this fruit extract. Bananas are a little more difficult
to extract than kiwis because they contain a lot of polyphenols and polysaccharides,
which interfere with the normal DNA extraction process and typically remain as
impurities in the DNA template preparations. Additionally, the sugar in bananas can
interfere with the precipitation process, which could cause DNA to remain dissolved in
the solution rather than form visible clumps when alcohol is added, lowering the yield
of extracted DNA. Additionally, the extracted kiwi DNA has a lower molecular weight
than the banana DNA extract because it is thicker, more viscous, and more visible. We
used salt to reduce protein and other material contamination and preserve the DNA
purity of the fruits. All things considered, the extracted DNA from the banana and kiwi
looked like a white thread that clumped into the mixture.

The experiment showed that cross-contamination affects DNA extraction, as

contaminated DNA can lead to new reactions, which may result in adverse outcomes.
Ensure the process is carried out correctly to eliminate any proteins or cellular debris
that might completely contaminate the DNA sample. To prevent unfavorable results, it
is necessary to ensure appropriate handling, inspect the laboratory setting, and
inspect the materials before starting the experiment. Furthermore, temperature
problems can also arise, particularly with rubbing alcohol, since warm alcohol can
degrade the DNA and stop it from precipitating, as it keeps the DNA from dissolving
and instead causes it to clump together and become visible. Inconsistent yields could
arise from differences in how the fruit samples are mashed and homogenized.
Furthermore, different measurements and amounts of materials or reagents can have
an impact on the extraction of DNA since inaccurate measurements may cause DNA
to get denatured, which would prohibit it from precipitating. The yield of the extracted
DNA may suffer if there is an excessive or insufficient amount of time spent on each

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step. Lastly, every process should be carried out correctly because any errors could
have an impact on the experiment. To achieve the intended results, it is crucial to
overcome such flaws when experimenting.

In real-world scenarios, knowing the background and procedure of DNA

extraction is essential since it forms the basis for the application of DNA procedures.
It plays a significant role in gene therapy, biotechnology, genetic research, and other
areas. Researching the genetic causes of disease and developing medications and
diagnostics both benefit from having expertise in DNA extraction. Furthermore, it plays
a crucial role in forensic science, genome sequencing, and environmental bacterial
and viral detection. The development of genetically modified organisms, which allow
for the application of diverse experiments in various organisms, is another area in
which it is crucial. Therefore, DNA extraction is crucial to a person's daily life since it
can be used to solve problems, including criminal investigations, by extracting DNA
from different body areas. DNA extraction is often crucial for basic research, illness
diagnosis, and treatment selection.

This experiment helped us better understand how DNA may be extracted from food
samples. It is possible to view this experiment as a precursor to others. The group has
developed the following recommendations:
• Equipment and Materials Advancement. Use the proper tools and materials for
each step, such as a pipette or dropper for precise measurements of solutions
to be added, a mortar and pestle for breaking down cells, and enzymes that
break down proteins using salt solutions. This will result in appropriate
outcomes for every experiment process.
• Procedure Advancement. Experiment according to the correct protocols, which
include measuring each reagent precisely, improving filtration, and uniformly
mashing the fruits. In addition to preventing confusion about the amounts of
chemicals used, this will result in a consistent breakdown of fruit cells and a
clearer separation of the fruit mixture's waste.
• General Cleanliness and Contamination Control. Maintaining the cleanliness of
the laboratory will help to produce accurate and definitive results by avoiding
sample and equipment contamination. Additionally, it guarantees the
experiment's safety and effective operation.
• Broader Framework. Use a range of food samples to obtain a more
comprehensive understanding of the DNA found in these foods because the
contents of different food samples vary.
• Document Observations. Methodically record the observations throughout the
experiment. Record the specifics of the appearance of the sample for each

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 process. Systematic documentation is essential in comparing the appearance
seen in different samples and the DNA yields in each fruit sample.

IX. REFERENCES

• DNA Extraction. (2013, April 30). Let’s Talk Science.

https://letstalkscience.ca/educational-resources/backgrounders/dna-
extraction

• Newman, T. (2023, December 21). What is DNA and how does it impact health?
https://www.medicalnewstoday.com/articles/319818#fa-qs

• Nhgri. (2019, March 9). Deoxyribonucleic Acid (DNA) Fact Sheet. Genome.gov.
https://www.genome.gov/about-genomics/fact-sheets/Deoxyribonucleic-Acid-
Fact-Sheet

• Strawberry DNA Extraction. (n.d.). Genome.gov.

https://www.genome.gov/about-genomics/teaching-tools/strawberry-dna-
extraction

X. DISTRIBUTION OF TASKS

FELIPE, MARY JOY

• She read the instructions and procedures to follow during the experiment.
• She mixed 2.5 mL of salt, 125 mL of water, and 15 mL of dishwashing liquid to
create the extraction solution.
• She poured 25 mL of chilled alcohol down the side of the beaker containing the
solid kiwi fruit pulp.
• She was responsible for twirling the DNA in the alcohol-liquid solution using a
toothpick to spool the DNA.

CANCERAN, JANELLE
• She took note of the observations and changes during the experiment.

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 • She assisted in the filtration of the kiwi fruit with the extraction solution.
• She poured 25 mL of chilled alcohol down the side of the beaker containing the
solid banana fruit pulp.
• She was responsible for twirling the DNA in the alcohol-liquid solution using a
toothpick to spool the DNA.

DONATO, JAZLYN
• She filtered the mashed kiwi fruit, stirring it slowly until the liquid dripped into
the beaker.
• She was responsible for twirling the DNA in the alcohol-liquid solution using a
toothpick to spool the DNA in the banana solution.
• She stirred the extraction solution and was in charge of timing each step of the
procedure.
• She washed the equipment used in the experiment.

MATEO, JASMIN
• She measured 15 mL of dishwashing liquid needed to prepare the extraction
solution.
• She was responsible for twirling the DNA in the alcohol-liquid solution using a
toothpick to spool the DNA in the banana solution.
• She assisted in the filtration of the kiwi fruit with the extraction solution.
• She washed the equipment used in the experiment.

PARDO, JACKY
• She took photos for documentation.
• She peeled the banana and mashed it until it became a smooth mixture.
• She assisted in the filtration of the banana fruit with the extraction solution.
• She washed the equipment used in the experiment.

TUGADE, ALLEN
• She peeled the kiwi fruit and mashed it until it became a smooth mixture.

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 • She filtered the mashed banana, stirring it slowly until the liquid dripped into the
beaker.
• She measured the amount of extraction solution needed.
• She washed the equipment used in the experiment.

XI. DOCUMENTATION

Preparing the materials and ingredients Mixing the 2.5 mL salt, 15

needed for the experiment. mL dishwashing liquid, and
125 mL water in the beaker.

Peeling the banana Peeling the kiwi and Adding 30 mL of

and placing it in a placing it in a extraction solution to the
resealable plastic bag. resealable plastic bag. bag with the fruit inside.

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 Smashing the fruits
until it reach a
smooth texture.

Filtering the
smashed fruit
mixture through a
coffee filter, leaving
behind a solid pulp.

Slowly pouring the 25 mL of

Measuring 25 mL of
chilled rubbing alcohol down the
chilled rubbing alcohol.
side of the glass.

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 The appearance of the
mixture after a few of
minutes.

Using a toothpick to spool the DNA by twirling it at the in the interface.

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