6-N-Propylthiouracil Taste Strips

The summer of 2017, the Anderson County High School Band from Garnett, Kansas went on a trip to Florida. The band had to raise $1200 per person to go. We tried to fundraise as much money as possible. We did everything from raking leaves, to selling cookies. The band had not been able to do anything like this in a while. We were not going to miss out on the opportunity. Eventually the time came to head on our way.

“Phenylthiocarbamide (PTC) and its chemically related compound, 6-n-propylthiouracil (PROP), provide extremely bitter taste to some subjects (tasters) but are tasteless or only slightly bitter to others (nontasters)” (Hong, et al.,711-15). There have been many experiments done to examine the relationship between PTC tasting and food preferences. “Although PTC itself has not been found in nature, the ability to taste PTC is correlated strongly with the ability to taste other naturally occurring bitter substances, many of which are toxic. Furthermore, variation in PTC taste sensitivity has been correlated with dietary preferences that may have significant health effects” (Wooding, et al., 637-646). Therefore, differences in PTC tasting can correspond with sensitivity to diseases that are related to diets in the human population. “The ability to taste the bitter compounds PTC and PROP was found to be a protective factor against cigarette smoking. On the other hand, PTC tasters may perceive vegetables such as cauliflower, cabbage, broccoli, and Brussels sprouts as unpleasantly bitter” (Floriano, et al., 931-941). Based on the information above one can conclude that PTC tasters are less susceptible to smoking cigarettes but they are also less likely to consume food that contain beneficial nutrients. A crucial point to understand is that although cruciferous

Does your taste change as you age? This project will seek to answer that as you age your taste changes. If adults and kids are given sour candy, then the kids will prefer the sour more than the adults.

The genotype - - in the PV92 locus could indeed have a positive affect and favored over ++ or +-. If an individual has the + allele they at least, have one ALu site. This site is a location where many mutations can appear and cause diseases or other defects (Lev-Maor,2003). For the TAS2R38 loci, being a test could have an advantage compared to non-tasters. The taste of PTC is a bitter sour taste like many acids and chemicals. This could help the survival of individuals due to their ability to taste this chemical; it could aid in protect from other bitter taste that may be harmful (Wooding,

Do the test smell and food, then no smell and food, then only food. Continue with these steps until experiment is finished. The results for cinnamon scent and food 11/12 correct, for cinnamon with no scent and food 12/12 correct, for cinnamon with food 12/12 correct. The results for mint scent and food 8/12 correct, for mint no scent and food 12/12 correct, for mint with food 12/12 correct. The results for vanilla scent and food 12/12 correct, for vanilla no scent and food 12/12 correct, for vanilla with food 12/12 correct. The predicted results were that with scent and food that the volunteers wouldn’t be able to still taste. What could be done differently if this project was performed again is having one volunteer at a time doing the test. Another thing is give the volunteer a glass of water to clean the mouth from any taste when tasting something new. Experimental error were not taking the volunteers smell away completely. The hypothesis, if the smell was cinnamon then the taste of ketchup will decrease. The hypothesis was not supported. When comparing the foods with smell against the foods without smell the cinnamon had a 9% difference, mint had a 40%

We took two versions of the same foods, one with additives and preservatives and one without, and fed them to participants. The foods are as follows: Canned and preserved carrots and carrots that were boiled in salted water at home, chemically preserved bacon and naturally preserved (salt) bacon, coke sweetened with high fructose corn syrup and coke sweetened with cane sugar, and mountain dew sweetened with high fructose corn syrup and Mountain Dew sweetened with sugar, and made from scratch vanilla cupcakes and vanilla cupcakes made from a boxed cake mix. We ended up having store-bought vanilla cupcakes with poppy seeds for the first half of our experiment and vanilla cupcakes made from boxed cake mix for the second half because we did not have access to boxed cake mix at first and then re ran out of vanilla cupcakes with poppy seeds, so the box-made cupcakes were introduced. They were very similar in flavor and the change made no impact on our experiment. The participants were fed the food, one version and then the other for all the categories and then asked to identify which foods they thought had additives and preservatives and then asked to justify their answer. This was to ensure that they were not simply guessing the

The researchers started the experiment by giving one group of mice water with artificial sweeteners and another group pure water or water that had glucose or table sugar. Each mouse was tested to see how well glucose was cleared from the bloodstream. It was found that those that had just water or water with sugar were able to clear glucose from the bloodstream; however, the mice that had the artificial sweetener in their water ended up with glucose intolerance. Later, they did the same experiment but put the artificial sweetener and sugar in the mice's food, and they obtained the same results. Then they gave the mice antibiotics to rid the bacteria in the gut, and the glucose intolerance disappeared. Next, Elinav and Segal wanted to look at the effect of

The purpose of this study was to test the subjects on two different types of drinks. One was orange powerade and the other one was orange Gatorade. The goal was to have the subjects from group A and group B first taste an orange liquid from a small cup without knowing the brand name, and then the second experiment was to allow the subjects to be aware of the brand name of each liquid. After both experiments, the subjects are required to rate on a Likert Scale of one to ten. One being strongly dislike and ten being strongly like. After the experiment was completed, a result indicted that there was no difference in group A and group B. This study was similar to McClure and his colleagues, who also did a similar test, but used coco-la and Pepsi

Before the experiment could begin, it was vital to find out which of the 94 rats formed a conditioned taste for ethanol, this was achieved with aversion therapy whereby the rats were deprived of water for 24 hours, and then given 15 minute acccess to a water bottle the next day, this was then repeated but the water was replaced with 0.2% saccharin solution and also injected with ethanol. After another water deprived 24 hours, the rats had access to two bottles, one containing water and the other with 0.2% saccharin solution. The dependent measure was the percent of saccharin consumption on the test day thus the rats that consumed less than 1ml of total solution were excluded from the experiemnt, leaving the researchers

First of all, I’m fond of some beverage with different flavors.And based on what I know, Sodas and scream both have a variety of flavors,which can satisfy my desire of feeling freshness.For example, in sodas, there is peach flavor; grape flavor; apple flavor and my favorite pineapple flavor. In Scream, there is lemon flavor; orange flavor; and grapefruit flavor.Series of taste, like changing clothes oftenly, enables my taste bud to play a role.

Only a handful of American pilots were able to get airborne and engage their Japanese attackers at Pearl Harbor—George Welch and Kenneth Taylor were two of them. Caught off guard after an all-night party at an officers’ club, Welch and Taylor sped some 10 miles to the airfield where their P-40 pursuit planes were parked and took off under enemy fire. When they ran out of ammunition, they landed, reloaded and took off again. Vastly outnumbered by Japanese bombers in the skies over Oahu, Welch and Taylor shot down at least six enemy planes and damaged several more. For their actions on December 7, 1941, they became the first recipients of the Distinguished Service Cross in World War II. Take a look back at the astonishing heroism displayed by

In previous studies, Frank and Byram’s article suggest that taste and smell interactions are dependent on taste and odor. In their experiments, they gave subjects strawberry

The expression of phenylthiocarbamide is very questionable concept given such a diverse and vast population of people living on earth with only a 0.1 of difference genetic. Phenylthiocarbamide is white fine powder that when ingest an individual can taste bitterness or nothing. In the mouth, there is gene called TAS2R that encodes for bitter taste receptor. The experiment will test the expression of TAS2R gene using phenylthiocarbamide or PTC on a selected population of Florida International University students for the recognition of bitterness or absent. Twenty-four undergraduate students of Florida International University will be participating in the experiment where height, age, sex, and ethnicity is negligible.

What are your thoughts on Brussels sprouts? Do they taste delicious or bitter? Brussels sprouts contain a chemical called Phenylthiocarbamide [PTC] which some people recognize as bitter tasting and others cannot taste, influencing their opinion on the vegetable. The people who can identify the bitterness are considered to be a taster and therefore most likely have the recessive gene TAS2R38. However, there are five possible positions within the humans called a single nucleotide polymorphism (SNP) and three of the five influence bitter taste. Which one are you? To answer this question we went straight to the lab.

What were your controls for this experiment? What did they demonstrate? Why was saliva included in this experiment?