Peas, peach, and green beans
Materials: soap, alcohol, cup, test tubes, enzyme (meat tenderizer), transfer pipettes, hooks, blender, peas, scoopula, ice, salt, water, peach, and green beans.
2. blend peas and other organisms using same amount of water and salt
3. strain and place in cup
4. add few drops of soap
5. let sit 5-10 minutes
6. add enzyme and stir softly transfer to test tubes
7. add alcohol slowly
8. observe, compare, and record
Conclusion: Green Beans
I found that the pea DNA and the green bean DNA are very different. The pea DNA had more present and was a whiter color. It was easily visible There was less DNA in the green beans and it was clear in color. At first it appeared green. I think there was more pea DNA because more peas could fit in the blender than green beans since the peas have a smaller surface area.