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WET LAB DNA Barcoding: From Samples to Sequences - Northwest ...

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<strong>WET</strong> <strong>LAB</strong><br />

Sometimes the amount of <strong>DNA</strong> in each band of the molecular weight standard<br />

is also known, so that scientists can estimate the amount of <strong>DNA</strong> in their<br />

samples. This is covered in more detail in Slide #19.<br />

c. The <strong>DNA</strong> samples are in Lanes 2–10.<br />

d. <strong>DNA</strong> gels are stained, in this case with a chemical called ethidium bromide,<br />

<strong>to</strong> visualize the <strong>DNA</strong>.<br />

e. Examples of the sizes of four molecular weight standard bands are shown:<br />

5000 base pairs (bp), 2000 bp, 1000 bp, and 750 bp.<br />

23. Ask students <strong>to</strong> estimate the sizes of the bands in Lane 2 (yellow<br />

arrow). The bot<strong>to</strong>m band is approximately 900 bp, while the band above<br />

it is approximately 4500 bp. [Note: Lanes 2, 3, and 4 contain bands of<br />

approximately 900 and 4500 bp.]<br />

24. Show Slide #14, which reviews the steps involved in agarose gel<br />

electrophoresis: making the gel, preparing your samples, loading your samples<br />

on<strong>to</strong> the gel, running the gel, and visualizing the gel. If your students have<br />

experience making and running agarose gels, you may wish <strong>to</strong> skip <strong>to</strong> Step<br />

#33. If your students do not have experience making and running agarose<br />

gels, you may wish <strong>to</strong> show one or more of the tu<strong>to</strong>rial videos listed above<br />

under Lab 3: Teacher Preparation.<br />

Wet Lab: Slide #14<br />

Using Bioinformatics: Genetic Research<br />

Wells: Holes in a gel in<strong>to</strong> which samples<br />

are placed or “loaded.”<br />

25. Show Slide #15, which reviews the first step: making the agarose gel. Tell<br />

students that agarose is made from a chemical called agar that is isolated<br />

from seaweed. Agar is also used as a thickening agent, and is what gives<br />

many consumer products their characteristic texture, including many sauces,<br />

puddings, and custards. The final product is similar in consistency <strong>to</strong> Jell-O ®<br />

and, as with Jell-O ® , the agarose is melted and poured in<strong>to</strong> a mold. A small<br />

comb is placed in the liquid <strong>to</strong> form the holes or wells in<strong>to</strong> which the <strong>DNA</strong><br />

will be loaded.<br />

336<br />

©<strong>Northwest</strong> Association for Biomedical Research—Updated Oc<strong>to</strong>ber 2012

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