Figure - PMC

Skip to main content

An official website of the United States government

Here's how you know

Here's how you know

Official websites use .gov
A .gov website belongs to an official government organization in the United States.

Secure .gov websites use HTTPS
A lock ( ) or https:// means you've safely connected to the .gov website. Share sensitive information only on official, secure websites.

View full-text article in PMC

. 2019 Jun 10;5(1):55–63. doi: 10.1080/20961790.2019.1594599

Search in PMC
Search in PubMed
View in NLM Catalog
Add to search

© 2019 The Author(s). Published by Taylor & Francis Group on behalf of the Academy of Forensic Science.

This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

PMC Copyright notice

Figure 7. — (A) DNA test results from 10 different cooked conditions. Lanes 1–3 are quantitative standards, K562 (50, 25, 12.5 ng); lane 4 is a negative control; lanes 5–14 are tomato seeds that were boiled for 1, 3, 5, 10, 15, 20, 30 s and 1, 3, 5 min; lanes 15–16 are standard size markers 1 Kb and 100 bp ladder (New England Biolabs, Beverly, MA, USA). (B) DNA test results from 10 different cooked conditions. Lanes 1–3 are quantitative standards, K562 (50, 25, 12.5 ng); lanes 4–9 are tomato seeds that were boiled for 10, 20, 30 min and 1, 2, 3 h; lane 10 is a pan-fried tomato seed that was cooked above 100 °C for 3 min; lanes 11–13 are tomato seeds that were cooked at 218 °C for 10, 20 or 30 min); lane 14 is DNA from fresh seed; lanes 15–16 are standard size markers 1 Kb and 100 bp ladder (New England Biolabs). (C) Photomicrographs of the seed surface morphology from seeds cooked at 10 different cooking times (from 30 s to 3 h) at 100 °C and one fresh tomato seed.