Chocolate Vs Bitter Patches Lab Report

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Recommended: Chemistry of taste

Chocolate Vs. Sour Patches: A Bitter Tasting Experiment By
Tricking the Tastebuds and Interpreting PTC Influences

Buu Huynh
3257621
PCB3063L/ U05

Introduction The human tongue has receptors that enables detection of different tastes. Humans categories these tastes in groups such like: sweet, bitter, spicy, sour, or umami (savory). All of these tastes are taste buds that helps the brain configures different food or substances before ingestion (Bufe, et.al 2005). Things considered sweet like candy and fruits or bitter such as plants, some vegetables and medicines are necessary for dietary purposes. The taste buds enhance survival rates for human beings and the bitter taste helps determine toxins or poisonous substances for …show more content…

Phenylthiocarbamide (PTC) is a chemical compound that have been endlessly studied and tested in human genetics for the bitterness taste sensitivity. It is used to determine phenotypic traits that are dominantly or recessive expressed. (Wooding 2006). PTC as a genetic marker incorporate how dominant PTC phenotypic traits (T=tasters) and recessive (t=non-tasters) are among the human population. The accidental outburst of dusted PTC white powder in a room and ingestion of it by Arthur L. Fox and Dr. R. Noller, spurs exhilarating new discoveries for the geneticists that works with human genome organization. Variation for the PTC sensibility is common in people disregarding their gender, race, sex, or age differences. Sensitivity to PTC as tasters (can detect even smallest bitterness) and taste blindness for non-tasters (cannot taste the bitterness) are associated with TAS2R38 genotypic allele. The gene, TAS2R38 is inheritability encoded within human’s DNA and it determines PTC sensitivity (Bufe et. al 2005). Sourness is most often associated with the bitterness taste. …show more content…

Each student will then taste the PTC strip and record their tolerance or level of bitterness on a scoring card. Based on how the student perceives the level of bitterness of the PTC paper, the result will indicate whether the student is a non-taster or taster for PTC. Polls will be taken for the number of non-tasters and for PTC tasters students. After the poll is taken, students will be given sour patch soft candy (1 piece) to taste and poll will be taken for this portion. The students will indicate their taste of bitterness levels after tasting the candy. Even though the sour patch candy is sour and slight sweet in the aftertaste, the level of bitterness will be asked to be marked from 0-5 based on bitterness detection of the candy. Next students will be provided will be a piece of tasteless paper, this serves to be a control to cleanse out some portion of the taste of the sour patch candy. At this point, the sourness and sweetness of the candy can influence and serves as masking agent. After tasting the white tasteless paper, the experiment resumes by the tasting of the dark chocolate (90% cocoa) given. Students will mark their scorecard for the ranges from 0 to being unable to detect any bitterness or up to 5, highest in bitterness. All scorecard will be collected from 23 student participants and data analysis will be reported in tables and charts as

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