Hyacinthe Tuyubahe, Venkatanagasai Raju Alluri, Aarya Harshal Suryawanshi, Shanmukh Sri Surya Allu, Murengezi William, Huma Parveen and Reethika Singh Ranwas
The pH of beverages is known to be low, and has therefore been involved in the increasing acidity incidence. In this study, to report on a rapid and cost-effective approach for nucleic acid characterization using different running buffers for agarose gel electrophoresis. Commercial DNA is used in electrophoretic analysis using a variety of beverages by optimizing its pH value. The results suggest that Royal Stag has little effect on nucleic acid research, while Peter Scot shows high concentration and sensitivity in nucleic acid characterization. Royal Stag drink has revealed that concentration, time, and voltage have little effect on nucleic acid research, although Peter Scot has reported high concentration and sensitivity in nucleic acid characterization. We conclude that this approach is simple, easy, and cost-effective compared to using TAE or TBE as running buffers in electrophoresis of the agarose gel.
Pages: 53-55 | 56 Views 16 Downloads