Test fruits to determine if they are natural or genetically engineered. Choose samples with large seeds, such as apples or papayas, and extract five seeds from each fruit type. Wash the seeds and cut lengthwise through the center of each. Place each fruit type in a separate petri dish. Use a pipette to distribute 50mg of X-Gluc and 100mL phosphate buffer solution evenly among all the petri dishes. Close dishes and store at room temperature overnight. Examine seeds 24 hours after adding X-Gluc and solution for signs of staining, which indicates genetic engineering.
Determine which types of enzymes will cut through DNA sequence strands to make new restriction maps and whether DNA sequences can successfully be substituted for one another without interrupting the cutting process. Although this experiment would normally require an advanced lab, it can now be conducted through online simulations by any science student. Make a virtual piece of DNA using the Random DNA Sequence Generator at http://www.faculty.ucr.edu/~mmaduro/random.htm by setting the DNA size at 20 base pairs. Generate the sequence and copy it. Access the NEBcutter at http://tools.neb.com/NEBcutter2/index.php and paste in the DNA sequence to identify its cutting enzymes. Print the restriction enzyme and repeat the process four times. Compare the results to conclude which DNA sequences are interchangeable in the function of restriction enzymes.
Although genetic engineering advances are often geared toward the goal of lengthening human life, similar principles may also applied to genetically-engineered crops. Gather three transgenic tomatoes and three non-transgenic tomatoes of similar weight and size. Place one of each type in sealed plastic freezer bags or plastic food containers with sealing lids. Place one of each in a refrigerator and place the remaining tomatoes on a counter at room temperature. Observe tomatoes daily for mold development and record results. Determine if genetic engineering offers the potential to extend the useful life of fruits and vegetables.
Chop an onion into small pieces and place in a 250mL beaker. Combine 10mL dishwashing detergent, 5mL ethylenediamine tetra-acetic acid (EDTA) and 1.5mg table salt in a 250mL beaker and add distilled water to a volume of 100 mL. Place 3mL of meat tenderizer in a graduated cylinder, add distilled water to a volume of 50mL and stir until mixed. Insert a coffee filter into a large funnel and wet filter with distilled water. Pour detergent mixture over onions. Submerge onion mixture in hot water for 12 minutes. Cool onion mixture in ice bath for 5 minutes while pressing onions against beaker wall. Pour mixture into blender. Blend on low speed for 1 minute followed by high speed for 30 seconds. Place funnel in empty 250mL beaker and pour onion mixture into funnel. Collect 6mL of filtrate in a test tube and add 3.5mL of meat tenderizer. Swirl gently before adding 15mL of chilled ethanol. Leave undisturbed for 3 minutes. Swirl a glass rod gently in the test tube and extract the DNA. Record the lifespan of the extracted DNA and propose applications of DNA extraction for genetic engineering advances.