An online slideshow by Nicole Miller shows how 48 middle school-aged Girl Scouts learned how to extract DNA from strawberries during two “Biochemistry in the Kitchen” science outreach events, one on Saturday, Jan. 8, the other on Saturday, Jan. 15. The hands-on workshops were led by graduate students and postdoctoral fellows involved in the UW-Madison Integrated Program in Biochemistry Student-Faculty Liaison Committee. Starting with thawed strawberries, the scouts mashed up a handful of berries in a plastic bag, and then added a solution of salt water and dish detergent to extract the DNA from the mush. Then they added some rubbing alcohol to precipitate out the DNA.This entry was posted in Around CALS, Uncategorized by . Bookmark the permalink.
College of Agricultural & Life Sciences