On Friday 15th March, the Upper Sixth A level Biologists went to the Natural History Museum, Oxford to gain experience and learn about modern biotechnological techniques.
They also had a behind the scenes look at the Museum was which was great. In a laboratory adjoining the Museum we did practical work on PCR (Polymerase Chain Reaction) and gel electrophoresis.
The purpose of this was to isolate and analyse our own DNA. We took cells from inside our mouths by swilling around with salt water and spitting out. We then concentrated the cells by high speed centrifugation and this followed by mixing the cells with the enzymes and chemicals needed to release the DNA and cut it up in just the right place to isolate the gene of interest. We were trying to see if we carried one, two or no copies of an allele that affects whether we can taste a chemical found in brassicas (that’s the cabbage family by the way). If you can taste chemical, sprouts taste foul (which they do)!
The DNA was put through a PCR machine, This multiplies the quantity of DNA by millions of times so there is enough to analyse. We followed this by separating the DNA by gel electrophoresis. This is just a special chromatography where we had to make our own agarose jelly. The samples added, the electrodes applied and hey presto – the Leighton Park cabbage and sprout haters were identified!
The Museum has an awesome exhibition on bacteria at the moment, including a giant inflatable model of an E. coli suspended from the ceiling!
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