Phenylthiocarbamide is used to test tasting phenotype and genotypes. In 1931 a hypothesis was formulated stating that at least one bitter receptor is sensitive to PTC but is also inactive in some individuals [Newcomb R.D, 2012]. PTC concentration paper of different concentration was used in this experiment to test the ability to taste PTC amongst genetic lab students. DNA was extracted from cheek cells, amplified with PCR and digested with HaeIII.
The purpose of this experiment is to compare the ability of students in tasting PTC. The hypothesis formulated for genotypes states that there is a significant difference between tasters and non- taster, with the null hypothesis stating that there is no significant difference between taster and non- taster. During the phenotypic observation two different hypothesis were formulated as well, there is significant difference between the three observed phenotype and the null hypothesis states that there is no significant difference between the three phenotype. Through observation and calculation it is concluded that there is a significant difference between the Genotypes. On the other, there is no significant difference between the phenotype.
Introduction:
Taste has been divided into 5 different categories. Humans are able to taste sweet, sour, bitter, salty and umami. The ability to taste PTC has been viewed as a dominant and recessive trait that varies amongst the human population. The gene for the PTC taste receptor, which is TAS2R38, was discovered in 2003. In 1931 a hypothesis was formulated stating that out of the bitter receptors at least one is sensitive to PTC but is inactive in some people [Newcomb R.D, 2012]. The ability to taste PTC was discovered by Arthur Fox. While working...
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...l 24 24 Chi 2 =1.75
Table 3.
Genotype Observed Expected O-E (O-E)2 (O-E)2 /E
Taster 18 12.5 5.5 30.25 2.42
Non taster 7 12.5 -5.5 30.25 2.42
Total 25 25 Chi 2 = 4.84
Discussion: In calculating the Phenotypes one of the students did not have any band present which cause the data for the phenotype to be only out of 24. There is an assumption that subject is either homozygous dominant or heterozygous dominant because of the information that the individual was able to taste PTC in both low and in high concentration. With the results obtained the null hypothesis was accepted, meaning that there are no significant difference between the ability to taste PTC amongst the three phenotypes, which is proven in table 2. With the genotype testing we reject the null hypothesis, which in turns means there is a significant difference between Taster and non- taster.
Picky Eater centers the readers attention in the nutritious side of Julia Alvarez’s life while growing up. During her flashback, she reveals how eating was extremely strict in her family, especially by her mother, back in the Dominican Republic where she spent some of her childhood. “Eating en la calle was strictly forbidden” in which her family believed it was dangerous and may get them sick if they ate outside (144). In fact, she was very picky with her food, as well as her sisters, and would get punished by drinking a mixture of their food if they didn’t eat it, called “engrudo” (144). Otherwise, they would stay in their rooms until their father came home and gave them vitamin shots. She explains that when she was young she didn’t eat much
Research on taste aversion in rats led to the discovery that suppression of the immune system can be influenced by:
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Tape Flashlight Cotton swab Tuning fork Tongue depressor Ruler. Procedure- I did a series of behavior tests on my partner Jazmine Cooley to test her cranial nerves functions; I started with her olfactory nerve, I told her to close her eyes and I placed the container of substance under her nose, I told her to inhale through one of her nostrils and then I did the same procedure with her other nostril. Next, I tested Jazmine’s optic nerve, which we walked over to the standardized eye chart and I told her to close her right eye so she could use her left eye to do the vision test. I also used a ruler to point at each letter as she read out loud what letter she could see.
revealed that three of the fourteen samples were were homozygous while the other eleven were
The major topic of this experiment was to examine two different crosses between Drosophila fruit flies and to determine how many flies of each phenotype were produced. Phenotype refers to an individual’s appearance, where as genotype refers to an individual’s genes. The basic law of genetics that was examined in this lab was formulated by a man often times called the “father of genetics,” Gregor Mendel. He determined that individuals have two alternate forms of a gene, referred to as two alleles. An individual can me homozygous dominant (two dominant alleles, AA), homozygous recessive, (two recessive alleles, aa), or heterozygous (one dominant and one recessive allele, Aa). There were tow particular crosses that took place in this experiment. The first cross-performed was Ebony Bodies versus Vestigle Wings, where Long wings are dominant over short wings and normal bodies are dominant over black bodies. The other cross that was performed was White versus Wild where red eyes in fruit flies are dominant over white eyes.
-Reilly Philip. Is It In Your Genes. Cold Spring Harbor Laboratory Press. 2004: 223-228. Print
The different tastes between pouring milk into tea or tea into milk raised R.A. Fisher’s interest to design an experiment for testing the lady. Dr. David Salsburg used this famous anecdote as the book title, and elaborated the development of modern statistics by several stories. Each chapter contains one outstanding statistician and his/her contributions. Impressively, the whole book was linked by R.A. Fisher, K. Pearson, E. Pearson and J. Neyman, these exclusively distinguished statistician, which indicates their fame and masterpiece has great impact on not only statistics but also academia of science, even our daily life.
The results which had been gathered and collected based on the recorded data included, a 0.4℃ increase in body temperature, after the consumption of mild salsa, and a 0.8℃ increase in body temperature, after the consumption of hot or spicy salsa. After group results and data had been calculated and recorded, the group data had signified that there had been minor differences between the calculated body temperatures of the test subject consuming the mild salsa and the test subject consuming the hot salsa. Though minor differences or changes between the body temperatures of the mild salsa eater and the hot salsa eater occurred, the maximum change in ℃ slightly varied with a 0.4℃ maximum change for the mild salsa consumer and a 0.8℃ maximum change for the spicy salsa consumer. Maximum changes which occurred in the class average results included a 0.41 ℃ change for the mild salsa eater and a 0.42 ℃ change for the hot
The basic outline of the experiment consisted of a control group and an experimental group; both groups contained endurance-trained cyclists who had fasted beforehand. The cyclists were required to maintain a constant 70% aerobic workload while they cycled. The control group was given a sweet drink that did not suffice as an energy source; the drink contained aspartame (NutraSweet) which has no nutritional value. The other drink contained nutritionally useful carbohydrate that had an equally sweet flavor. Cyclists were not told which drink they were receiving. This was done to avoid biases (such as cycling harder with the carbohydrate drink to "please" the scientists) from entering the experiment and thus corrupting the data.
The work sheet is broken down into three sections, a hypothesis, an observation in both a sentence and a picture, and questions. The hypothesis and observations will be done in class by students, as well as the actual experiment. The questions will not be done but simply are an example how we would ...
Conclusion for class mono-hybrid cross: The p value 0.222 was in the non-significant range in the chi square table. The null hypothesis was therefore correct. The colors of the eyes are sex linked due to the equality in the amount of phenotypes given to both male and female.
Western peoples consume enormous per capita quantities of refined sugar because, to most people, very sweet foods taste very good. The existence of the human sweet tooth can be explained, ultimately, as an adaptation of ancestral populations to favor the ripest-and hence the sweetest-fruit. In other words, the selective pressures of times past are most strikingly revealed by the artificial, supernormal stimulus of refined sugar, despite the evidence that eating refined sugar is maladaptive.
Hydrophobic part of protein interact with lipid. The interaction can be strong and it is difficult for lipid to be removed from protein. When lipid has a flavor or if it reacts to produce flavor, the protein might be considered to contributed to the flavor of the prooduct. Most of the flavor compound are volatile and lipid soluble. Protein degradation also contribute to the flavor of the product. It is usually has a negative effect for the product and result in a bitter taste. Further degradation may lead to the formation of unpleasant odors. The interaction between protein and amino acid with fatty acid will produce pleasant odors compound.
Taste receptor cells are bundled close together to form a taste bud, which is located inside of papillae tissue. There are papillae tissues all over the human tongue, and they are covered in little hairs called microvilli. The microvilli are used to detect chemicals in the mouth and are connected to the taste receptor cells. The papillae are interactions between taste receptor cells because without a papillae there would be no way for the taste receptor cells to taste chemicals on the surface of the tongue. The papillae provide a place for the microvilli to come through to detect the chemicals, while also being connected to the taste receptor cell, so that it can send signals to the brain alerting it to the chemical it detects. Due to this, it can be seen as an interaction between taste receptors as their interaction provides taste receptors with a way to complete their function.