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Figure 4.20 A, B<br />

DNA profile of genomic DNA isolated from putative transfonnants of chickpea. A.<br />

Purified DNA profile of genomic DNA of BlCrylAb plants. DNA was prepared in<br />

duplicate samples. Lanes 1 to 10 shows first set and lanes 11 to 20 shows the second set.<br />

B. Effect of amount of BSA, water and enzyme in the reaction mixture to digest the<br />

genomic DNA sample of chickpea. Unless otlienvise stated, the Lola1 volume of reactton<br />

mixture was maintained at 25 p1 with 10 p1 of genotnic DNA, 2 pI (I0 units) of clizpe,<br />

2.5 pl of reaction buffer and the rest being water. In case of volume variations arising due<br />

to tile changing enzyme and water collcenlratioils, tlie reaction buf'fcr volu~ile \\,as<br />

maintained accordingly with its working concentralion always kept at IX.<br />

Lane 1: Unrestricted genoliilc DNA (5 pg, was added to tile well)<br />

Lalie 2: 1 p g genomic DNA digested with I0 ltnils of enzyme<br />

Lane 3: 5 pg, gelionitc DNA digested willt I0 units of enzyme<br />

Lane 4: 5 pg. getlomic DNA digested with 15 units of etizynie and dot~blc llic<br />

quanlily of haler<br />

Lane 5: 5 pg, ge~iolilic DNA digested \z;~lIt 20 units of eti/.ylne with double llle<br />

quanttly ofwaler<br />

Lanc 6. 5 ~tg ~CIIOI~IC DNA digested will1 10 utllts of elizytiie and 0.1% BSA<br />

Lane 7: 5 pg, genornic DNA digested w~tll IO units ofcn~yme, 0.1% of BSA and<br />

double tlie quantity ofwnler<br />

Lane 8: 5 pg. getiomlc DNA digested \villi IO ~~iitls ofcnzynle, 0 356 of BSA<br />

Lane 0: 5 pg, getioniic DNA digested wit11 I0 ullils of enLytne, 0.3% of USA and<br />

double tlie cll~antity of water<br />

Lane 10. 5 pg. gellolnlc DNA digesicd will1 IO i~rlits of cnzyme, 0.5% of BSA<br />

Lane 11: 5 pg. genomic DNA digesled will1 10 units of enzyme, 0.5% of BSA<br />

atid double the quantity of water<br />

Lane 12: 5 pg, genonitc DNA digested with I0 unlts of enzyme, 1.0% of BSA<br />

Lane 13: 5 pg, genonltc DNA digested with 20 itnits of enzyme

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