1.
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Wash the plant material in running tap water followed by sterile distilled water. Remove the water on the material by blotting with a filter paper and cut into small bits, if necessary.
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2.
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Weigh out 3-5g of the above material and transfer to a suitable clean dry porcelain pestle and mortar. Grind the material in the presence of liquid nitrogen to a fine powder. Do not allow the powder to thaw.
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3.
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Using a metal spatula, transfer the frozen powder to a 50mL tube/conical flask containing 15mL extraction buffer maintained at 65°C in a water bath. Mix well with the spatula and by inverting the tube. Incubate the mixture at 65°C for 15 min with intermittent gentle shaking.
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4.
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Add 5 ml of 5 M potassium acetate solution, mix vigorously and incubate on ice for 20 min.
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5.
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Centrifuge the content at 4,000 rpm for 20 min.
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6.
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Filter the supernatant (containing DNA) through 2 layers of fine cloth. Collect the filtrate in another tube/flask. If the filtrate is green/brown add 5 mL of 5 M potassium acetate solution and repeat steps 5 and 6.
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7.
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Add 2/3 volume of isopropanol to the filtrate (2 mL isopropanol to 3 mL filtrate) and shake tube slowly by tilting it. Incubate the tubes at -70°C for 30 min or -20°C overnight to precipitate DNA.
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8.
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Hook out DNA if possible using a Pasteur pipette with a curved tip. Otherwise, pellet DNA by centrifuging at 10,000 rpm for 15 min. Wash the pellet with ice-cold 70% ethanol followed by absolute ethanol. Dry the pellet in vacuo.
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9.
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Suspend the DNA pellet in TE buffer. The DNA preparation can be further purified as given below:
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10.
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Add 10mlof RNase (10 mg/ml) to the DNA solution and incubate at room temperature for 15-30 min to remove RNA impurity.
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11.
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Add 1/10 volume of 3 M sodium acetate and 2 volumes of 95% ethanol. Mix gently to precipitate the DNA. Incubate at -20°C for 1h to increase the yield of DNA precipitation.
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12.
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Hook DNA precipitate, if possible, or collect by centrifugation (Step 8).
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13.
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Resuspend the DNA pellet in TE or suitable buffer for further use. It can be stored at 4°C for some weeks but should be frozen at -20°C for long term storage.
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