Wheat germ, heated to 55°C with detergent added to break down lipids and other fatty acids/membranes. Then, Ethyl Alcohol at 0° is carefully added via pipette (2mL). Over a period of 10 minutes, the white, stringy substance you see above the beige wheat germ begins to surface into the Ethyl Alcohol (due to cold temperature). DNA extracted has a soft, smooth texture and is very difficult to remove from test tube. All fats and other lips have broken down, thus the DNA not having the ability to "stick" to anything.
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