- DNA Isolation
- PCR
- Restriction Digestion
- Electrophoresis
- Bioinformatics
- Relationships between genotype and phenotype
This kit explores the molecular basis of the inherited ability to taste the bitter chemical phenylthiocarbamide (PTC), which was first described in the 1930's by Cold Spring Harbor Laboratory scientist Albert Blakeslee.
Students determine their ability to taste PTC using taste paper. They then use safe saline mouthwash and Chelex extraction to obtain a sample of their own DNA and amplify a 221-nucleotide region of the PTC taste receptor gene. The 2 alleles differ by a single nucleotide, so restriction digestion of the amplified product followed by gel electrophoresis effectively differentiates the 2 alleles. One allele strongly correlates to the ability to taste PTC. After scoring their SNP genotypes, students determine how well the SNP genotypes actually correlate to tasting.
