genetic marker determines whether the ability to taste the bitter flavor is dominant or recessive for the trait of ptc tasting.
genetic marker determines whether the ability to taste the bitter flavor is dominant or recessive for the trait of ptc tasting.
for the trait of ptc tasting is the ability to taste the bitter flavor dominant or recessive?
genetic marker
it has been suggested that the ability to taste natural chemicals similar to ptc helped human ancestors stay away from some toxic things. substances that resemble ptc today are in some vegetables from the cabbage family ("brassicaceae") such as broccoli and brussels sprouts.









































section::::genetics.









































this variability of ptc tasting came to the attention of [albert blakeslee] at the [carnegie institution for science|carnegie institute] of genetics on long island, new york. blakeslee believed that ptc tasting was genetically determined. in 1932 he published a population study that showed that ptc tasting is inherited as a dominant mendelian trait.
ptc tasting
ptc tasting









































ptc tasting is a classic genetic marker in human population genetics investigations.









































in 1931 arthur fox in wilmington, delaware, synthesized phenylthiocarbamide (ptc). some researchers reported a bitter taste when entering his laboratory, while others, including fox himself, experienced no such sensation. fox hypothesized that the taste was due to ptc particles suspended in the air and that some people were able to taste the chemical while others were not.
ptc tasting