Download presentation
Presentation is loading. Please wait.
Published byMoris Quinn Modified over 9 years ago
1
Using a Single Nucleotide Polymorphism to Predict Bitter Tasting Ability Lab Overview
2
Step 1: Isolating DNA The gene of interest in the experiment, TAS2R38, is located on chromosome #7. This gene is associated with our ability to taste a chemical called PTC.
3
In the lab, you will isolate a sample of your DNA from your own cheek cells.
4
Step 2: Amplifying the Gene of Interest Using your DNA sample, you will amplify a 220 base pair region of the PTC gene using PCR. –Specific primers attach to either side of the target sequence
5
In this lab, you will investigate one of the base pair changes or single nucleotide polymorphisms (SNPs) that affects a person’s ability to taste the chemical PTC.
6
Genetics Review – Question 1 The inability to taste PTC is a recessive trait. If “T”= dominant allele and “t” = recessive allele, what is the genotype of a “Nontaster”?
7
Answer A “Nontaster” carries two recessive alleles and thus has the genotype “tt”.
8
Genetics Review – Question 2 What are the possible genotypes for a “Taster”?
9
Answer A “Taster” may be homozygous dominant with a genotype of “TT” or heterozygous with a genotype of “Tt”.
10
In this lab, you will use the tools of molecular biology to determine your genotype for PTC tasting.
11
Step 3: Restriction Analysis Restriction enzymes, molecular scissors, recognize specific DNA sequences and cut the nucleotide strands.
12
In this part of the experiment, you will use a specific restriction enzyme, HaeIII, to identify a SNP or base pair difference in the amplified segment of the PTC tasting gene.
13
Step 4: Gel Electrophoresis Gel Electrophoresis separates DNA fragments based on their molecular weight.
14
Once you have digested your DNA sample with the restriction enzymes, run your product on a gel to analyze your results.
Similar presentations
© 2024 SlidePlayer.com. Inc.
All rights reserved.