Original title:
Vliv zpracování potravinových surovin na degradaci DNA a její amplifikaci v PCR
Translated title:
Influence of food processing on DNA degradation and its amplification in PCR
Authors:
Gaňová, Martina ; Trachtová, Štěpánka (referee) ; Rittich, Bohuslav (advisor) Document type: Bachelor's theses
Year:
2015
Language:
slo Publisher:
Vysoké učení technické v Brně. Fakulta chemická Abstract:
[slo][eng]
Práca sa zaoberá degradáciou DNA pri spracovaní potravín, či už chemickými, fyzikálnymi alebo mechanickými metódami. Do akej miery je štruktúra nukleovej kyseliny porušená a ako to ovplyvňuje následnú analýzu a získanú kvalitu DNA, čo sú podstatne dôležité faktory, ktoré vypovedajú o zložení a kvalite poskytovaných surovín na trhu. Cieľom bolo overiť vplyv varu a času na degradáciu DNA a jej amplifikáciu v PCR.
This work deals with the degradation of DNA during food processing by chemical, physical or mechanical methods. The degree of damage of structure of nucleic acids and how it affects the subsequent analysis and quality of obtained DNA, which are significant factors that tell us about the composition and quality of the raw materials on the market. The aim was to analyze the effect of boiling and the time on the degradation of DNA and its amplification in PCR.
Keywords:
degradation of DNA; DNA isolation; food processing; food products; PCR; quantification of DNA
Institution: Brno University of Technology
(web)
Document availability information: Fulltext is available in the Brno University of Technology Digital Library. Original record: http://hdl.handle.net/11012/38667