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Using a Single Nucleotide Polymorphism (SNP) to Predict Bitter Tasting Ability Kit

$233.30 - $252.95

This kit explores the molecular basis of the inherited ability to taste the bitter chemical phenylthiocarbamide (PTC). 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.

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Description

Advanced - For experienced high school and college classes; requires some basic technical skill.

This kit explores the molecular basis of the inherited ability to taste the bitter chemical phenylthiocarbamide (PTC), which was first described in the 1930s 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.

Kit provides materials for 25 PCR reactions and restriction digests. Note: Order the kit with the perishable materials included or with a voucher to request perishables later at your convenience. Contact us or return the voucher to request delivery of perishable materials.

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