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I. Objectives
At the end of the experiment, the student should be able to:
a. isolate RNA; and
b. test qualitatively for the presence of inorganic phosphate, purine bases, and reducing sugars.
II. Material
BEAKER CHEESECLOTH
III. MSDS
IV. Procedure
A. Separation of Ribonucleic acid (RNA) from yeast B. Hydrolysis of RNA
B.
Orcinol test for ribose –Place 1mL dissolved RNA in a test tube and into another test tube with 1mL of
hydrolysate from number 2. Add 5 drops of orcinol reagent and heat in water bath. Cool the tube immediately under the
faucet and compare the results.Test for Inorganic Phosphates –Add excess NH3to 1mL of the test solution. Acidify with
6N HNO3. Add 1mL of Ammonium Molybdate reagent and heat in water bath.Test for Purine bases –Dissolve a pinch
of the prepared RNA in 1mL of water, add to another test tube, 1mL hydrolysate. Then add 1mL of 2N HCl. Mix and
place in a boiling water bath for 20 minutes. Add 1mL 2N NaOH and 2mL of Acetate buffer, mix and heat in water bath.
Add 0.5mL of 10% CuSO4and note formation of a bluish brown precipitate. Add 10 drops of NaHSO3solution and
mix. After a few minutes of heating, a white or light tan flocculent precipitate forms.Benedict’s test –Neutralize 2mL of
the test solution with Na2CO3. Decant. To 1mL ofthe neutralized sample, add 1mL of Benedict’s reagent. Heat in boiling
water bath and note results.