Non Tasters Lab Report

Once we have the class DNA analysis gel band pattern results, we can then calculate the percent of each genotype in the student population. This will explain the phenotype data on tasters vs no-tasters. A single band above the position of the control ladder would be a homozygous recessive (tt), in which the phenotype is a non-taster of PTC. When there is one band below the control ladder, then it would be a homozygous dominate (TT), which is a taster of PTC. Two bands would be a heterozygous (Tt), which is also a taster of PTC. (4)

Hypothesis
After the BI-101-30 class population investigates their taste receptors with PCP, and records their individual results, the Hardy Weinberg equation can determine the allele frequencies in the student

(1:p 199)

Method:
We began the pre-lab with each student in the student population tasting a control paper and PTC paper. The tasters will be able to taste a bitter taste (some strong, some weak), and the non-tasters will not taste any differences between the two papers. The results were recorded in three columns; Strong Taster, Weak Taster, and Non-Taster. (1: p199)

Lab

Materials
1 small juice glass, dish detergent, table salt, contact lens solution, ice cold rubbing alcohol, 1 micro-centrifuge tube, 1 wooden stir stick, and saliva. (1;p 326) Method
I collected 1/8 c of saliva, then added the following: 2 drops of dish detergent (stirred 30 sec), 2 drops of contact lens solution (stirred 30 sec), and a small pinch of table salt (stirred 30 sec). Then, I tilted the cup approximately at a 45 degree angle and ran ¼ c of the ice cold rubbing alcohol down the side of the cup, which formed a layer on the top of the saliva-soap solution. (no mixing). Once the solution separated I then took two sticks and wrapped the DNA around them by gently spinning the sticks in the school with the DNA streaks. Final step was mailing the DNA sample to Tory Blackwell for PCR analysis. (1:p