Mary M.

asked • 03/09/17

Why is there a difference in the consistency of the DNA between a ripe and an unripe banana?

I am asking this question on behalf of my son who is in 4th grade and he did a science experiment where he extracted DNA from a variety of fruits when they were unripe and when they were very ripe. With the ripe banana DNA it was amazing - so clumpy it stuck to the sides of the test tube and he was able to scoop it out with a fork. For the unripe/green banana, it seemed that the same amount of DNA was extracted and it seemed to gather together the same, however, it was thinner and when he tried to scoop it out of the test tube it just fell through the fork. We are wondering why the DNA of the unripe banana was so much thinner and why the DNA of the ripe banana was thick and clumpy? What's the difference? On a side note - strawberry and kiwi DNA looked exactly the same between ripe and unripe fruit. With this experiment he won at his class level and is competing at the school level next week. Wish him luck!! Mom

2 Answers By Expert Tutors

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Andrew M. answered • 03/09/17

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Mathematics - Algebra a Specialty / F.I.T. Grad - B.S. w/Honors

Naina B. answered • 03/09/17

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4.8 (155)

Naina, a versatile tutor

Mary M.

Hi Naina,
 
To answer your question, we used the following materials for extraction:
Extraction fluid: 90ml H2O, 10 ml Dawn dish soap, and 1/4 tsp table salt.
Fruit: 32 ml sample for each trial: Ripe and unripe sample of banana (no peel), kiwi, and strawberry
We ran the mashed fruit/extraction liquid through a cheesecloth filter into a test tube with measurements. Then we poured 5ml of chilled rubbing alcohol slowly into the test tube.
 
What you are saying about the banana DNA being clumped with sugar (glycosylated) is very interesting. I am wondering why we only saw this occurring with the banana and not the kiwi and strawberry. Although it could have also occurred with these other fruits, it was just not as noticeable as with the banana. So why was the banana so special? Does it have to do with the sugar content of the banana being higher or something else?
 
Grateful to you for helping us get to the bottom of this mystery. It's driving us bananas :)
 
Mary
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03/10/17

Naina B.

Because, other fruits: kiwi and strawberry are acidic and that acidic pH facilitates the breakdown of proteins and sugars in the mixture. Moreover in comparison to banana those two fruits have higher water content as well; that changes the reaction and extraction.
 
Qiagen is the company that makes and sales DNA isolation kits. You can go to their website and download their MAXI prep kit  (its free); that explains the principle of DNA isolation and removal of proteins and sugars from DNA. 
 
In a research or commercial lab, DNA is isolated by mashing the tissue, heating it to break proteins and then treating it with detergent to remove proteins, sugar and other debris. That treatment is repeated few times and then DNA is eventually precipitated with alcohol. For animal and plant genomic DNA, one can literally see the long white or at times white with slight blue tinge  thread of DNA.
 
Best of luck and feel free to ask further. I enjoy sharing my DNA knowledge with every one who has interest!
 
 
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03/10/17

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