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DNA in cooked food is denatured (broken into bits and pieces) due to heat

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15y ago
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6mo ago

Cooking food denatures the proteins and breaks down the cell structures, potentially damaging the DNA. The high temperatures used in cooking can degrade and fragment the DNA, making it difficult to extract intact DNA for analysis. Additionally, enzymes that break down DNA may be present in cooked food, further complicating the extraction process.

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Q: Why can't you extract DNA from cooked food?
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