Electronic Journal of Biotechnology ISSN: 0717-3458
  © 2007 by Universidad Católica de Valparaíso -- Chile
Vol. 9 No. 3, Issue of April 15, 2006


Figure 1. Analysis of the amount of maize (A) or soybean (B) DNA in the different food samples. Calibration curves were performed with different amounts of Bt 176 maize or RR soybean DNA with the primers IVR and LE, respectively. The used controls were: reactives (R); positives Bt 176 or RR soy DNA (+); negative no GMO DNA (-); DNA extraction (E).

Supported by UNESCO / MIRCEN network