EXTRACTION OF DNA IN TOMATOES AND GARDEN EGGS FRUITS

  • Type: Project
  • Department: Microbiology
  • Project ID: MCB0298
  • Access Fee: ₦5,000 ($14)
  • Pages: 58 Pages
  • Format: Microsoft Word
  • Views: 452
  • Report This work

For more Info, call us on
+234 8130 686 500
or
+234 8093 423 853

ABSTRACT

This project is basically concerned with the extraction of DNA in tomatoes and garden egg fruit. An experiment on how to extract DNA on tomatoes and garden egg, isolation on it to see what DNA actually look like as well as importance of DNA extraction are consid3ered in this project.

TABLE OF CONTENT

Title page ……………………………………………………… i.

Certification……………………………………………………..ii

Dedication……………………………………………………….iii

Acknowledgement……………………………………………..iv

Abstract………………………………………………………….v

Table of content……………………………………………….vi

CHAPTER ONE

1.0      Introduction………………………………………………1

1.1      History of DNA…………………………………………..1-3

1.2      Definition of DNA……………………………………….6

1.3      Definition of extraction of DNA……………………….6

1.4      Importance of DNA extraction……………………7

1.5      The human Genome project………………………7-12

1.6      How genes are sequence……………………………..12

CHAPTER TWO

2.0      Literature review………………………………………13

2.1      Concept of DNA replication…………………………13

2.2      Eukaryotic DNA replication………………………13-17

2.3      Protein associated with DNA replication and phase keeping…………………………………………………18-23

CHAPTER THREE

3.0      Materials and methodology……………………………24

3.1      Collection of the samples……………………………..25

3.2      Preparation of the samples………………………25-26

3.3      Procedure………………………………………………26

3.3.1 Preliminary operations…………………………………27

3.3.2 Preparation of the extraction solution……………..27

3.3.3 Preparation of the Pulp………………………………..28

3.3.4 Filtration of the Pulp…………………………………...28

3.3.5 Extracting of DNA……………………………………….29

3.3.6 Extracting of DNA………………………………….29-34

CHAPTER FOUR

4.0      Result…………………………………………………35-36

CHAPTER FIVE

5.0      Discussion……………………………………………37-39

5.1      Conclusion……………………………………………..40

5.2      Recommendation………………………………………41

References……………………………………………42-44


EXTRACTION OF DNA IN TOMATOES AND GARDEN EGGS FRUITS
For more Info, call us on
+234 8130 686 500
or
+234 8093 423 853

Share This
  • Type: Project
  • Department: Microbiology
  • Project ID: MCB0298
  • Access Fee: ₦5,000 ($14)
  • Pages: 58 Pages
  • Format: Microsoft Word
  • Views: 452
Payment Instruction
Bank payment for Nigerians, Make a payment of ₦ 5,000 to

Bank GTBANK
gtbank
Account Name Obiaks Business Venture
Account Number 0211074565

Bitcoin: Make a payment of 0.0005 to

Bitcoin(Btc)

btc wallet
Copy to clipboard Copy text

500
Leave a comment...

    Details

    Type Project
    Department Microbiology
    Project ID MCB0298
    Fee ₦5,000 ($14)
    No of Pages 58 Pages
    Format Microsoft Word

    Related Works

    TABLE OF CONTENT Chapter one 1.0        Introduction                                Chapter Two 2.0        Literature  review        2.1    History of canned tomato     2.2    Types of canned Tomatoes           2.3    Nutrition facts of canned tomatoes 2.4    Common... Continue Reading
    MICROORGANISM ASSOCIATED WITH  SPOILAGE  OF TOMATOES (CANNED TOMATOES) TABLE OF CONTENT Chapter one 1.0        Introduction                                Chapter Two 2.0        Literature  review        2.1    History of canned tomato     2.2    Types of canned... Continue Reading
    MICROORGANISM ASSOCIATED WITH SPOILAGE OF TOMATOES (CANNED TOMATOES) TABLE OF CONTENT Chapter one 1.0 Introduction Chapter Two 2.0 Literature review 2.1 History of canned tomato 2.2 Types of canned Tomatoes 2.3 Nutrition facts of canned tomatoes 2.4 Common additions of canned tomato 2.5 causes of canned tomatoes spoilage 2.6 Control/preservation... Continue Reading
    ABSTRACT Exosmosis and endosmosis verification using white raw eggs have been carried out. Two beakers of dilute hydrochloric (HCl) acid solution were prepared. Two white eggs were placed differently into beakers labelled Beaker A and B respectively containing dilute hydrochloric (HCl) solution and left for five hours. Beaker A (containing... Continue Reading
    ABSTRACT The study examined the various fungal pathogens associated with tomatoes spoilage as well as their preliminary taxonomic grouping up to genus level. 25 samples of the spoiled tomatoes were collected from five locations within Gwagwalada area council. Locations include: Passo Village, Gwagwalada market, Phase III, New Kutunku and Dagiri.... Continue Reading
    CHAPTER ONE 1.1    INTRODUCTION Although all consumers purchase and consume products from time to time, it is generally agreed that there are some factors that influences the decision the consumers take when it comes to purchasing and consumption. This influence... Continue Reading
    CHAPTER ONE 1.0 INTRODUCTION  1.1     NICKEL 1.1.1  Occurrence          Nickel (Ni) is a metallic element,with atomic number 28; atomic weight 58.69. Is a metal, which belongs to group VIIIB of the periodic table. The most important oxidation state of nickel is +2, although the +3 and +4 oxidation states are also known (Tundermann et... Continue Reading
    CHAPTER ONE 1.0 INTRODUCTION 1.1 NICKEL 1.1.1 Occurrence Nickel (Ni) is a metallic element,with atomic number 28; atomic weight 58.69. Is a metal, which belongs to group VIIIB of the periodic table. The most important oxidation state of nickel is +2, although the +3 and +4 oxidation states are also known (Tundermann et al., 2005). Nickel resembles... Continue Reading
    ABSTRACT The experiment was conducted to evaluate the effect of storage method and duration on external and internal qualities of Japanese quail eggs for three storage method(oiling, earthen pot and room temperature) and four storage durations (7,14,21 and 28 days) were used. A total of three hundred and ten eggs were used for this experiment.... Continue Reading
    ABSTRACT The experiment was conducted to evaluate the effect of storage method and duration on external and internal qualities of Japanese quail eggs for three storage method(oiling, earthen pot and room temperature) and four storage durations (7,14,21 and 28 days) were used. A total of three hundred and ten eggs were used for this experiment.... Continue Reading
    Call Us
    whatsappWhatsApp Us