1. Experimental Practice Detection of genetically modified DNA-components in food by polymerase-chain-reaction (PCR)
Introduction

2. Aims of the experiment
Qualitative detection of a genetical modification in food.
Detection of modifications caused by - the promoter of the cauliflower mosaik virus (CaMV)
- the terminater of nopalin synthesis (NOS) in agrobacterium tumefaciens
Both sequences are often used for regulation of foreign genes in genetically engineered soy beans and corn.

3. Step by Step procedure Step: DNA-Isolation
- out of control soy beans without genetically modified components (-GMO)
- out of test food (T)

4. Step by Step procedure 2. Step: PCR
As control for existing plant material in food and for a successful PCR:  Amplification of a gene coding for a protein in the fotosystem II with length of 455 Bp
As two characteristic DNA-sequences for a genetically modification in food:  Amplification of a gene
a) from CaMV-promoter with 203 Bp
b) from NOS-terminator with 225 Bp

5. Cycler time program 40 Cycles 60``, 94 °C Denaturation
Completing
60``, 94 °C Denaturation
40 Cycles
120``, 94 °C Denaturation
60``, 59 °C
Annealing
120``, 72 °C
Elongation

6. Step by Step procedure Step: Electrophoresis and evaluation
Detection of PCR-products by agarose-gel-electrophoresis
DNA-staining and evaluation of the gel
Contains your test food foreign DNA?

7. Expected results PS II gene sequence (455 Bp) NOs sequence (225 Bp)
CaMV sequence (203 Bp) 1 2 1 2