This study reports the effect of the energy of magnetic fields for usage as a
denaturing agent of genetic material (DNA) from Saccharomyces.cerevisiae. Two
different flux densities (0.1 and 0.5 T units) of magnetic field were applied to two
different haploid yeast strains (Ura 1 and Gm3) for both 5 minutes and 15 minutes.
The absorption spectra of DNA exposed to the magnetic field was analyzed at
230nm,260 nm, and 280 nm, at two different temperatures (35°C and 72"C).
Absorbance spectra thus generated was compared to corresponding spectra obtained
from S.cerevisiae DNA ,not exposed to magnetic field. At 720C absorbance was
much higher in DNA samples exposed to magnetic field after their purification. Much
higher impact of magnetic field was observed in the strain having more mutants. The
magnetic field increased the energy of hydrogen bonds separated or break its and
hard DNA double helix (denaturation). This effect depends on the genetic background.