So far, our group has performed two gel electrophoresis
tests in order to compare the breast and leg muscles of chicken, turkey, and
duck. The first run was successful and showed distinct bands. However, unlike
our hypothesis predicted, the band lengths were very similar in all wells. This
suggests that red and white meat may not be as different as they seem.
Our second run was not as successful as the first.
Unfortunately, while loading wells, some liquid intended for well 7 fell into
well 8. We tried to collect the unwanted sample out of well 8 but decided to
just leave that one as a blank. The samples originally planned for wells 8 and
9 were placed in wells 9 and 10 respectively. After running this gel, the bands
were very dark and blended together. I assume this is because the gel wasn’t
evenly balanced like they were in the first gel when wells 1 and 10 were blank.
We will definitely discuss this error in our error analysis section. My advice
to other groups for future tests is to always have an even amount of blank
wells on each side of the gel in order to achieve quality results.
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