Abstract
The effects of enzymatic attack and of shear during the isolation and deproteinization of DNA have been investigated. Different methods of disaggregating DNA have been studied, and conditions under which reaggregation can occur are discussed. It was found that shaking with chloroform-octanol does not degrade DNA from the seven sources studied; that light scattering yields valid weight-average molecular weights for these samples; and that, when disaggregated, the molecular weights of these samples are in the range 1.2-2.4 million and the length-to-mass ratios are high.
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Selected References
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