Answer:
It will be different if we were to use any other fruit or vegetable other than bananas.
Step-by-step explanation:
Cellular Structure: Different fruits and vegetables have varying cellular structures. Some have cells with thicker cell walls or more complex structures, while others have cells that are easier to break down. The ease of cell disruption can affect the efficiency of DNA extraction.
DNA Content: The amount and quality of DNA present can differ between fruits and vegetables. Some fruits may have a higher DNA content, while others may have less. High DNA content can lead to more visible and easily extracted DNA.
Chemical Compounds: Some fruits and vegetables contain chemical compounds that can interfere with the DNA extraction process. For example, polyphenols and pigments can inhibit DNA extraction or affect the appearance of the extracted DNA.
Enzymes: The presence of enzymes that break down DNA can vary between fruits and vegetables. Enzymes such as DNases can degrade DNA during the extraction process, leading to less visible DNA yield.
Physical Properties: Physical properties like the juiciness, hardness, and water content of fruits and vegetables can affect the ease of DNA extraction.