Cooked DNA

MCHUGHP at TUI.LINCOLN.AC.NZ MCHUGHP at TUI.LINCOLN.AC.NZ
Tue Sep 7 18:24:36 EST 1999


To all,
	We are trying to isolate a 1500 bp PCR fragment from fruit fly eggs.
However, these fruit flies come from cooked breadfruit (Pacific
Islands), which is cooked long and slow in some sort of stone apparatus.
The PCR is robust, as it works consistently with fruit flies from
various other fruits. Does anyone understand the cooking process i.e. is
the temperature extreme?, would the DNA be degraded with long cooking,
even if the temp was low? Does anyone have a clue?

Thanks

Patrick McHugh



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