Collect individual data for yourself and then share your individual data with the class for class totals. Follow this procedure to find out which compounds you can taste:
1. Take one control taste test strip from the container marked “Control”. Place the taste strip on your tongue. Be sure to test all regions of your tongue. You should not taste anything. If you taste something, it should taste like paper. Remember what it tastes like. Remove the taste test strip from your mouth, and place it on a piece of toweling so you don’t get your saliva on the table top. Please do not place it on your lab table.
2. Take one PTC taste test strips from the container marked “PTC”. Place the taste strip on your tongue. Be sure to test all regions of your tongue. Do you taste anything? A bitter taste should occur for tasters and nothing for non-tasters. Remove the taste test strip from your mouth and immediately place it on the toweling. Do not place it on your lab table top. Record whether or not you taste PTC in your chart. If you tasted nothing, or if it tasted the same as the control test, you are a non-taster. Otherwise, you are a taster.
The taste dimorphism in sensitivity appears to hinge on a pair of genes. Individuals having the homozygous recessive gene are non-tasters. About 70% of the population will detect the taste. There are differences due to race. In the North American caucasian population about 20% are homozygous tasters, 50% are heterozygous tasters, and 30% are non-tasters.
3. Repeat the same steps for the Thiourea taste test strip. Record whether or not you taste Thiourea in your chart. If you taste it, you are a taster. If you did not taste anything, than you are a non-taster. Remove the taste test strip from your mouth and immediately place it on the toweling. Do not place it on your lab table top
4. Repeat the same steps for the sodium benzoate taste test strip. Record whether or not you taste sodium benzoate in your chart. Remove the taste test strip from your mouth and immediately place it on the toweling. Do not place it on your lab table top.
If tasted, record whether you tasted something sweet, salty, sour, or bitter. You may taste more than one. Put a check in any box that you can taste and then put the total number of flavors you can taste in the “Total Taste” column.
Take your toweling with all your used taste strips and throw them away before doing your calculations.
5. Tally class data and then answer the questions on your worksheet.
Comments: While PTC does not occur naturally in foods, chemically similar compounds do. It has been found that food preferences are correlated with the ability to taste (or not taste) PTC (Forrai and Bánkövi, 1984). Now that you know what PTC tastes like (even if it’s only from the expressions of disgust on your taster lab partner’s face), what might be the evolutionary/adaptive significance of this trait? Now that we’ve told you that PTC-tasting is a monogenic trait, we must be more honest with you. Recent research has suggested that there may be at least two loci involved in the expression of this trait (Drayna, et al. 2003). Further research may some day explain how this might explain why some tasters have an extremely strong, negative reaction to PTC, while others report a relatively mild bitter taste.
If needed, clean-up before going to the next section: Be sure your area doesn't have used “taste strips” on the table or floor. Be sure they are put in the trash. If necessary clean your table with a wet wipe.