Phenylthiocarbamide Lab Report

(PCR), which isolates small fragments of DNA that have a high degree of variability from

2. This experiment is not able to support Matthew's hypothesis. Suggest specific improvements that will allow the experiment to more effectively test the given hypothesis. Explain why these changes are improvements.

The following results helped obtain the haplogroup that in which the sequence of mtDNA would identify. The PCR reaction worked, and this can be determined by looking at the agarose gel in figure 1. If the PCR reaction was successful, than a band should appear around 550bp. Individual AC displays a band around 550bp, this means the PCR reaction was successful. The band for individual AC, depicts a low concentration of product, because the band faint. After the purification process the concentration, A260/280 ratio, and A260/A230 ratio were determined by using the nanodrop. The concentration of mtDNA in the product was 60.9 ng/uL. The ratio for A260/280 was 1.79 and the ratio for A260/230 was 0.77. The A260 and 280 are a spectrometer measurement that measure absorbance at wavelengths of

Four microcentrifuge tubes were placed in a rack, labeled and numbered, in order to identify the group and the DNA/restriction enzyme that it held. Each of the tubes initially received 10 microliters of reaction buffer. There were two samples of suspect DNA provided along with two restriction enzymes (EcoRI and HindIII). Tubes labeled 1 and 2 received 15 μL of DNA from suspect one while tubes 3 and 4 received 15 μL of DNA from suspect two. Following that, 15 μL of Enzyme 1 (EcoRI) were added to tubes 1 and 3, and 15 μL of Enzyme 2 (HindIII) were added to tubes 2 and 4. (Table 1). The tubes were then gently tapped on the counter to mix the DNA and enzyme solution followed by incubation at 37°C for 45 minutes. After incubation, 5 μL of 10x gel loading dye were added to each of the four tubes of suspect DNA. The tubes were then placed on ice while the gel was under preparation.

However, DNA fragments of 3 lab subjects didn’t show up on the gel. The allele

Phenylthiocarbamide (PTC) is a substance that can only be detected in human tasting receptors if the individual has a dominant allele for that trait. This experiment analyzes a small sample of college students and uses PTC taste testing to assess the number of strong, moderate and non-tasters for PTC. It uses polymerase chain reaction (PCR) to amplify these students’ DNA strands and assess their genotypes for the PTC tasting gene. The results show that strong tasters seem to exhibit a homozygous dominant genotype for the PTC tasting gene, while moderate tasters exhibit a heterozygous genotype, and non-tasters exhibit a homozygous recessive genotype for the PTC tasting train. The frequency of these alleles are predicted using the Hardy-Weinberg

Materials used to conduct this experiment were fruit flavored jelly beans which flavors consisted of lime, orange, pear, cherry and banana. 15 participants were randomly assigned to 3 groups of 5 participants. Before conducting the experiment, test subjects took a brief survey to see if they had any allergies to any types of fruit and/or sensitivity to sugar or food dyes. The control group was given a sample of each of the jelly beans and they had the ability to smell, feel, and look at what they were ingesting. The experimental groups followed the same procedure with an exception of closing their eyes as they tasted the jelly beans to see if they could predict the flavor. Each flavor of jelly beans was dispensed into 15 small Dixie cups for

It was interesting to find out that two different people can have the same meal, and while one person finds the meal to be spicy, the other can find that same meal to be completely bland and tasteless. I also learned that there are Propylthiouracil (PROP) people and there are Supertasters. People that are Prop cannot detect mildly bitter things in their food. People that are supertasters can detect even the smallest hint of bitterness in ant particular food. Scientist also found that supertasters have twice as many taste buds that anyone

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.

As people, we all have our preferences in food. We won't all like the same food and it might not feel the same on our taste buds and a lot of it has to do with our brain , the signals that get sent, and the way we process information. At various times in our lives, our behaviors and attitudes towards food will change, our preferences will alter however, many times it happens due to certain disorders and changes in our sense of taste, sense of smell and our guts mechanism. Most of us are not aware of smell and taste disorders as they are not life threatening, unless they are happening to us. Smell and taste disorders are conditions that result in a decrease, absence or even distortion in the sense of taste and smell.

The experiment will be a total of 20 participant involved: 12 of them will be females and 8 males. Each of the participants was given a glass of water and was asked to rinse their mouth. After that, they were given one piece of cocoa and were asked to eat and describe the taste they perceived and annotate their reaction. They were related their sensation on a scale of 1 to 3, were 1 represent “no bitterness” and 5 “bitterness”. The result will be collected in a Table1. Another glass of water was given afterwards to rinse the taste of cocoa and proceed to taste a Baking Chocolate Unsweetened. Finally, the last step will be repeated on the same way with the milk chocolate. At the end of the procedure all results will be collected in the Table

When utilizing PCR-RFLP, a DNA fragment is first amplified by PCR, then it is digested by a certain restriction endonuclease to generate a restriction polymorphic profile for the test subject species (Shaw et al., 2002). PCR amplification should be highly conserved among a species so that it can be easily amplified. Each fragment length is considered an allele, and RFLP occurs when the length of a detected fragment varies between individuals.

Gene probes glow under UV light and have a fluorescent chemical attached to a short section of single stranded DNA. The chemical is then added to a DNA strand which contains a complimentary base sequence to a gene responsible for coding for a particular disease, such as cystic fibrosis. If the gene that is being looked for is present, then the gene probe will fix to it as it has the same complimentary base sequence. Once the gel is under UV light it will glow where the gene is present showing that the specific sequence is in the DNA tested. (5) Gel electrophoresis can be used to create a DNA profile for forensic purposes, paternity testing, evolutionary associations amid organisms and to look for genes associated with a

III. To place some meaning to said experiments I am going to go over what the explanations to the findings are.

DNA is taken from this sample, and tested for the presence of particular genetic disorders or sex selection using one or a combination of techniques, most commonly including Polymerase Chain Reaction (PCR - Enzymes are used in controlled DNA replication to create countless copies of a particular sequence fragment, to be examined with gel electrophoresis) and Fluorescence In Situ Hybridisation (FISH - Fragments of known and marked (for visualisation) strands of unbonded DNA are added to a sample