Needed:
1. Eraser
2. Pencil
3. Board
4. Scissors
5. Glue
6. About 120 ml cup of fresh spinach, peas, and onion
7. 1 ml teaspoon table salt
8. 1 cup cold water
9. Blender
10. Strainer
11. A clear glass of measuring cup
12. 2 tablespoon dish detergent
13. Meat tenderizer
14. Isopropyl alcohol
15. Microscope
Method
1. First get all your supplies out
2. Get the spinach (onions or peas) out
3. Get the salt and water put it in the blender on high for 30 seconds
4. When you're done get the spinach (peas or onions) and pour it through the strainer into the measuring cup
5. Add the dish detergent to the spinach (peas or onions), let the spinach (peas or onions) sit for 10 minutes
6. Add a little of meat tenderizer to the measuring cup, mix the spinach (peas or onions)
7. Look at the measuring cup very carefully add the same amount of alcohol
8. Let the spinach (peas or onions) sit for a while, look for a stringy white film (D.N.A).
My results did support my hypothesis I determent that spinach had the most D.N.A. Everything during my experiment happen like it was supposed to. If I would do my experiment again I would change my hypothesis. Farmers would want to know about my results because agricultural significance.
When I was finished with my project I was really impressed with my board and my work. Two things that I learned were what an enzyme meant and what alliums meant.
The results showed that spinach came in first place with 17 D.N.A and an average of 5. In second place were onions with a total of 12 D.N.A and an average of 4. Finally in third place were peas with a total amount of 7 D.N.A and an average of 3.
