DNA Extraction Aim: To extract DNA from a carrot using house hold products. Method: * Step 1 – Pour 60 ml (¼ cup) of clear alcohol into a glass. Place the glass into the bowl of iced water to chill, then set aside. * Step 2 – Pour 120 ml (½ cup) of tap/distilled water into the measuring cup with the salt. Add 30 ml (2 tablespoons) of clear detergent and mix carefully until the salt is dissolved.
Allow the mixture to cool for a few minutes then filter it, using either gravity or vacuum filtration. (We shall be using vacuum filtration.) Wash the residue in the funnel once with a little water and collect all the filtrate. 4. Pour all the filtrate and washings into a 250cm3 volumetric flask.
Compare the MPs of the once recrystallized and the twice recrystallized trimyristin. After the hydrolysis has proceeded for 45 minutes, allow the flask to cool to RT and pour the contents into a 50 mL beaker containing 8 mL of water. Carefully, in the hood, add dropwise with stirring, 2 mL of concentrated HCl (caution: corrosive liquid/noxious vapors). Myristic acid should precipitate. Cool the beaker in ice water for 10 min, with stirring, and collect the solid by vacuum filtration on a small Hirsch funnel.
Trimyristin is found naturally in many vegetable fats and oils. Trimyristin is a white to yellowish-gray solid that is insoluble in water, but soluble in ethanol, benzene, cloroform, dichloromethane, and ether. It is a saturated fat which is the triglyceride of myristic acid. The purpose of this lab was to extract the fat trimyristin from the spice nutmeg by use of organic solvent, methylene chloride. Nutmeg comes from an East Indian tree.
The dichloromethane is then separated from the mixture in the rotary evaporator. Figure 1: The structure of caffeine is very similar to those of purine bases (adenine and guanine) in DNA, therefore caffeine is a good substance to practice on for dealing with nucleic acids. Procedure Approximately 10g of tealeaves, CaCO3 (4.8g, 0.048 mol) and deionised H2O (100mL) is added into a beaker and boiled for 15 minutes. The mixture is then cooled to 20˚C and is filtrated using a Buchner funnel (vacuum filtration). The extraction process is when a solvent, dichloromethane (15mL) is added to the filtrate in a separatory funnel; the mixture is gently swirled together 3 times, and stopcock is released in between to vent the funnel.
After heating, the mixture was cooled to room temperature and filtered by vacuum filtration into a fritted funnel to yield a purple product. The product was washed 3 times with (5mL) portions of chilled 6M HCL, then Ethanol, and lastly with acetone. The resulting product was placed into a vial and left to dry in a vacuum desiccator for 1 week and weighed the next week. The yield was 6.029g. The second experiment, procedure 1, combined [Co(NH3)5 (H2O)]Cl2 (0.0060M, 1.52g) and (25mL) of distilled water to an 125mL Erlenmeyer flask.
Do this one more time the exact same, and then a third time using only 10 mL of the mixture. Each of the three times you do this, extract the liquid. Transfer the liquid into the large 100 mL round bottomed flask that is connected to your simple distillation set up. Distill the tomato paste liquid. Once it is completely distilled, remove your filtered material and add 2 mL of dichloromethane.
The watch glass was removed with the beaker tongs. Using a rubber bulb and a stirring rod to stir the solution continuously, 15.00mL of .25M BaCl2 solution was added to the solution in the beaker. The watch glass is replaced and the solution is keep hot but not boiling for 15 minutes. The precipitate was allowed to settle. When the liquid above the precipitate was clear, the solution was tested for completeness of precipitation when a few drops of BaCl2 solution were added from a pipette.
This drink is best served in a glass jar with the strawberries and basil leaves floating on top. Ingredients • 1 cup basil leaves • Tea bags • 4 cups Boiling water • 10 large strawberries (chopped) • Crushed ice Instructions • Place the tea bags in the boiling water and discard them after 15 minutes • In another container, boil 1 cup water along with the basil leaves and some sugar. Simmer for 10 minutes. • Remove this container from the fire and add the strawberries. Now refrigerate until chilled.
The third test will utilize thin layer chromatography to evaluate the purity of the aspirin as well as testing for the presence of leftover salicylic acid or other by products of the reactions. Experimental: Week 1: For the synthesis of the aspirin, 250 mL of water was boiled. 1.5 g. of salicylic acid were poured on a test tube. Then, 3.5 mL of acetic anhydride and four drops of 85% phosphoric acid were added. A cotton ball was placed to prevent vapor escape.