Exploring the Genetics of Taste: SNP Analysis of the PTC Gene Using PCR

£172.00

995

The objective of this experiment is to identify the presence of the single nucleotide polymorphism (SNP) in an amplified segment of the PTC gene that links detection of the characteristic taste of PTC paper. This is a set of five modules that starts with (I) extraction of DNA from buccal cells (II) amplifying the segment that contains the polymorphic nucleotide (III) digestion of the amplified fragment with the restriction enzyme that recognizes the SNP (IV) analysis by gel electrophoresis (V) tasting the PTC paper to confirm the results obtained.

Kit Includes:

Instructions, PCR EdvoBeads™, Universal DNA Buffer, TE Buffer, LyphoPrimer™ Mix, LyphoControl™ (complete PCR control), Dryzymes® Restriction Enzyme HaeIII, Restriction Enzyme Dilution Buffer, 100 bp Ladder, Proteinase K, PTC Paper, Control Taste Paper, UltraSpec-Agarose™, TBE Electrophoresis Powder Buffer, SYBR® Safe Stain, Disposable plastic cups, 15 mL Conical Tube, Snap-top microcentrifuge tubes, microcentrifuge tubes (1.5 ml screw-cap), 0.2 ml PCR tubes, and salt packets.

All You Need:

DNA Electrophoresis, Thermal Cycler, Micropipettes: 5-50 µl, UV or Blue Light Transilluminator, (2) Water Baths, Microcentrifuge & Microwave or Hot plate.

*PLEASE NOTE WE ONLY SUPPLY CHEMICALS TO EDUCATIONAL ESTABLISHMENTS *

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Exploring the Genetics of Taste: SNP Analysis of the PTC Gene Using PCR

£172.00

£172.00

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