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Comparison of the variables affecting the recovery of DNA from common drinking containers

Forensic Science International, 2002

Study Design

Addressed Question

DNA transfer to drinking containers while drinking and analysis of impacting variables

Activity Context

Eating & Drinking

Category

PersistencePrimary Deposit

Specifications

ContactIndividual CharacteristicsPersistence with Time

Variables of Interest

type of drinking containertype of drinkpersontime between drinking and swabbing

Stringency of Control

Close to Realistic

Number of Individuals

6

Replicates per Individual and Condition

1

Nucleic Acid

DNA

Bodily Origin

saliva

Depositor & Contact

Depositor Characteristics

four females, two males

Criteria for Shedder Status

N/A

Previous Activities

N/A

Contact Scenario

drinking - sampling

Primary Substrate

Primary Substrate Type

glass bottle or aluminium can

Primary Substrate Material

AluminiumGlass

Deposit

drinking out of container "as the subjects normally would"

Delay

N/A

Secondary Substrate

Secondary Substrate Type

N/A

Secondary Substrate Material

N/A

Secondary Substrate Contact

N/A

Further Transfer

N/A

Sampling

Background DNA on Sampled Surface

Present

Sampling Time

delayed

Persistence

time: 24 or 48 h (storage conditions n.s.)

Sampling Method

double swabbing

Sampling Area

mouth and neck area of bottles, mouth area of cans

Laboratory Analysis

Extraction

proteinase K digestion, modified Chelex 100 extraction

DNA Quantification

ACES 2.0+ Human DNA quantitation system

Input for Profiling

0.08-0.8 ng in 50 µl reaction volume

Profiling

ABI Prism 377 Gene Sequencer, threshold: 50 rfu

Reference Samples

buccal swabs taken from all individuals

Profile Interpretation and Mixture Analysis

comparison to reference profiles, determination of total profile intensity

RNA Data Interpretation

N/A

Results

DNA Quantity

0-0.14 ng/µl (finale volume n.s.)

Profile Quality

mostly complete profiles for non-alcoholic beverages, higher probabilities of failure for alcoholic beverages

Parameter Used for Comparison

alpha-amylase activity, DNA yield (ng/µl), profile intensity, profiling success (successful, partial, no result)

Summary of Results

alpha amylase activity, DNA yield, profile intensity and profiling success are significantly influenced by a person-to-person variation, type of beverage (mostly alcoholic drinks resulting in lower yields than non-alcoholic drinks), type of drinking container (mostly cans resulting in higher yields than bottles); type of drink has most profound effect on DNA yield and profiling success; the effect of time on DNA yield and profiling success (24 vs. 48 h) was significant but less pronounced than the other effects; MANOVA analysis shows an interaction between person and beverage, but not between beverage and time or person and time;

Raised Questions

N/A

Cautionary Remarks

some details on experimental set-up missing (time of drinking, order and timing of drinking from different containers (the order in which drinks were consumed might have influenced the amount of saliva available for deposit), storage conditions of drinking containers, final elution volume); background DNA on drinking containers not evaluated