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Summary: Phytologia (December 2011) 93(3) 283
SEVENTEEN YEARS STORAGE OF JUNIPER AND SPINACH
LEAVES IN ALCOHOLS: EFFECTS ON DNA
Robert P. Adams
Baylor University, Biology Department, One Bear Place, #97388,
Waco, TX 76798, USA, email Robert_Adams@baylor.edu
Lori E. Baker
Baylor University, Department of Anthropology, Forensic Science and
Archeology Department, One Bear Place, #97173 Waco, TX 76798,
USA
and
R. Naresh Pandey
Cincinnati Children Hospital Medical Center, Developmental Biology,
Cincinnati, OH 45229
ABSTRACT
Propanol appeared better than ethanol for the long-term
storage of spinach leaves, followed by hexanol and pentanol. The
lowest molecular weight and yields of DNA came from spinach stored
in methanol and ethanol. In an experiment with spinach leaves stored
in 100, 95, 70, 50 and 25% ethanol, the 50% ethanol stored leaves
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