Make your own super taster genetics lab kit with any combination of Indigo® PTC, thiourea, sodium benzoate & control test papers for taste testing. Use in biology lab experiments to identify the different genotypes by their distribution of dominant & recessive supertasting specific genes. Or, turn it into a fun activity. Your kids' food preferences could be genetic!
All come with 100 test strips/vial and a minimum guaranteed 3 year shelf life. Full documentation provided including a Stability Statement, Certificate of Analysis & SDS. Optional next day delivery for any quantity of most items.
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Supertasters experience a far greater intensity in their response to bitter chemicals found in foods such as broccoli, brussels sprouts, cabbage and kale. PTC test paper is used for this part of the experiment. Thiourea test paper on the other hand is used to identify sweetness sensitivity. Use of these test papers & the control strips can help identify supertasters in a scientifically sound way while limiting sampling bias and error. Some experiments prefer the use of PROP (6-n-propylthiouracil) over PTC but results differ little between them.
Women super tasters may be more picky eaters having more fungiform papillae and taste pores (taste receptors). They show a reduced preference for sweet & high-fat foods, which correlates with a superior cardiovascular profile. On the other hand, dominant supertasters dislike bitterness & hot, spicy foods since the increased number of taste cells includes more pain receptors.]
Why pay triple or more for Eisco Labs just to get "free" shipping & a link to full & simplified version lab activity sheets?
This review from a happy customer:
"I've always been curious about using these taste test strips and I just wanted some for myself. Packs on Amazon for a few tests were the same cost or more than to buy from Indigo, but Indigo arrived just as fast as Amazon prime normally does! I was very happy with the purchase and grateful to be able to not have to worry about counterfeit strips on Amazon and support a good business. These were great!"
The Myths of Human Genetics is an interesting read. It discusses topics that range from eye and hair color to dimples, attached earlobes & more. The section PTC tasting: The myth, is one of the most detailed we have encountered and is instructive to anyone involved with teaching taste test genetics labs.
To quote the conclusion in brief: ""PTC tasting is largely determined by a single gene...(but) there are other genes or environmental factors that influence PTC tasting. As a result, there is a continuous range of PTC tasting, not absolute separation into tasters and non-tasters. PTC tasting would be a fascinating subject for an advanced genetics class, but it does not fit the one-gene, two-allele myth well enough to be used to demonstrate simple Mendelian genetics."
You may be able to see details such as the fungiform papillae on your tongue with the naked eye. If not, try a regular 5X magnifying glass or a 5-10-15X geology loupe to see even more details.
All test strips are white so to randomize your experiment, mark each type of strip with a unique color code. 2 Ink felt pens could be used to add stripes at one end such as: black/black, red/red, black/red, red/black. Another method (but we haven't tried ) would be to remove the strips & add some food dye to the vial. Put the strips back in & let them soak up the dye. Remove again & set them out to dry.
Supertasters have the TAS2R38 gene, a G protein-coupled receptor that allows us to taste glucosinolates, bitter-tasting compounds found in Brassica sp. plants. Phenylthiocarbamide (PTC) and 6-n-propylthiouracil (PROP) are ligands, chemicals that bond for this receptor and are used to test the genetic diversity of this gene in human populations.