Lab:
SUPERTASTERS
PREREQUISITE VOCABULARY:
segment of DNA that codes for a trait
INHERIT
ALLELE
version of a gene
GENE
receive from parents
Page 2
In the chat:
What are some of your favorite foods?
Page 4
Various factors influence food preferences, with taste perception playing a significant role. When you eat, specific chemicals in food interact with taste cells on the tongue. These taste cells send signals to a particular part of the brain. The activation of taste cells contributes to the overall taste experience of food.
Think about those favorite foods. If you ask friends or family members, you will likely discover food preferences that are different from yours.Why do these differences exist? Could it be the result of texture, past bad experiences with the food or taste?
Page 4
How do you feel about...
- Broccoli
- Kale
- Brussels Sprouts
- Dark Chocolate
Page 4
SUPERTASTERS
While the ability to taste the five primary flavors of sweetness, sourness, saltiness, bitterness, and savory is common in most humans, some individuals possess alleles that make them more susceptible to certain chemicals found in food. These chemicals can make certain foods taste different compared to someone who does not have those same alleles.
Good morning,What can I get you today?
Menu:
Page 5
Questions in edio:
- How do medium tasters experience the taste of bitter compounds in comparison to supertasters?
Page 5
In this lab, you will be using taste test strips. The ability to detect the taste on each strip is due to a dominant allele on a specific chromosome.
Phenylthiourea (PTC): Approximately 70% of the United States population is estimated to be able to taste PTC. The gene for this taste is tied to the taste receptor for bitterness. Foods with higher levels of PTC include cabbage, broccoli, and peppers.
01
Sodium Benzoate is a preservative in foods and beverages such as pickles, fruit juices, and sodas. Depending on the individual, it may be tasteless, sweet, salty, or bitter.
02
Thiourea is a similar chemical to PTC, but this does not mean that someone who can taste PTC will also taste Thiourea.
03
Page 6
04
Last strip is a control strip that will have no flavor.
Supertasters LAB
Approximately 25% of the American population can taste all three of the chemicals. Within this group, there are varying levels of taste sensitivity. Using these distinctions, you may be able to determine some of your traits based on the results of the experiment.
Page 7
Next Step
Not Doing Lab
Doing the Lab
1. Skip page 8. Leave all questions blank
1. Pick one of the vials & remove a test strip
Everyone!
2. Place the test strip on your tongue for 5 seconds
3. Record your observations in the sketchpad on page 8
2. Answer questions on page 9 & 10
3. That's it!
4. Repeat with the remaining vials 5. Answer questions on page 8
Pages 8, 9, & 10
EXTRA STRIPS?
ASK YOUR FAMILY TO TRY!
Who did you get your supertaster/normal taster genes from?
Page 10
Supertasters Lab
MS: Middle School
Created on April 5, 2024
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Transcript
Lab:
SUPERTASTERS
PREREQUISITE VOCABULARY:
segment of DNA that codes for a trait
INHERIT
ALLELE
version of a gene
GENE
receive from parents
Page 2
In the chat:
What are some of your favorite foods?
Page 4
Various factors influence food preferences, with taste perception playing a significant role. When you eat, specific chemicals in food interact with taste cells on the tongue. These taste cells send signals to a particular part of the brain. The activation of taste cells contributes to the overall taste experience of food.
Think about those favorite foods. If you ask friends or family members, you will likely discover food preferences that are different from yours.Why do these differences exist? Could it be the result of texture, past bad experiences with the food or taste?
Page 4
How do you feel about...
Page 4
SUPERTASTERS
While the ability to taste the five primary flavors of sweetness, sourness, saltiness, bitterness, and savory is common in most humans, some individuals possess alleles that make them more susceptible to certain chemicals found in food. These chemicals can make certain foods taste different compared to someone who does not have those same alleles.
Good morning,What can I get you today?
Menu:
Page 5
Questions in edio:
Page 5
In this lab, you will be using taste test strips. The ability to detect the taste on each strip is due to a dominant allele on a specific chromosome.
Phenylthiourea (PTC): Approximately 70% of the United States population is estimated to be able to taste PTC. The gene for this taste is tied to the taste receptor for bitterness. Foods with higher levels of PTC include cabbage, broccoli, and peppers.
01
Sodium Benzoate is a preservative in foods and beverages such as pickles, fruit juices, and sodas. Depending on the individual, it may be tasteless, sweet, salty, or bitter.
02
Thiourea is a similar chemical to PTC, but this does not mean that someone who can taste PTC will also taste Thiourea.
03
Page 6
04
Last strip is a control strip that will have no flavor.
Supertasters LAB
Approximately 25% of the American population can taste all three of the chemicals. Within this group, there are varying levels of taste sensitivity. Using these distinctions, you may be able to determine some of your traits based on the results of the experiment.
Page 7
Next Step
Not Doing Lab
Doing the Lab
1. Skip page 8. Leave all questions blank
1. Pick one of the vials & remove a test strip
Everyone!
2. Place the test strip on your tongue for 5 seconds
3. Record your observations in the sketchpad on page 8
2. Answer questions on page 9 & 10
3. That's it!
4. Repeat with the remaining vials 5. Answer questions on page 8
Pages 8, 9, & 10
EXTRA STRIPS?
ASK YOUR FAMILY TO TRY!
Who did you get your supertaster/normal taster genes from?
Page 10