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In this health and genetics activity, learners determine whether tasting the bitter compound PTC (phenylthiocarbamide) influences which vegetables a person likes. Learners conduct a blind taste test to study PTC sensitivity, compile the data, and evaluate the results.
- 5 to 10 minutes
- 45 to 60 minutes
- $10 - $20 per group of students
- Ages 8 - 14
- Activity, Experiment/Lab Activity, Lesson/Lesson Plan
- English
Quick Guide
Materials List (per group of students)
- vegetable with PTC (e.g. broccoli, cauliflower, collard greens, kale)
- vegetable without PTC (e.g. carrots, yellow/orange/red bell peppers)
- knife and cutting board
- paper towels
- blindfolds
- paper and pencils
- PTC paper
- water and/or juice
Subjects
-
Life Sciences
-
Ecology
- Biodiversity
-
Heredity and Genetics
- Human Genetics
- Human Body
-
Human Senses and Perception
- Taste
-
Ecology
-
Mathematics
-
Data Analysis and Probability
- Data Analysis
- Data Collection
-
Data Analysis and Probability
-
The Nature of Science
-
The Scientific Process
- Conducting Investigations
- Gathering Data
- Formulating Explanations
- Communicating Results
-
The Scientific Process
Informal Categories
- Food and Cooking
Audience
To use this activity, learners need to:
- see
- read
- taste
Learning styles supported:
- Involves teamwork and communication skills
- Involves hands-on or lab activities
Culture, ethnicity, and gender
-
Girls
- Explicity developed for this group
- Acknowledges this group's contributions to STEM
- Highlights STEM opportunities for this group
- Identifies role models or mentors in STEM fields from this group
- Uses inclusive images of people from this group
Other
Components that are part of this resource:
Includes alignment to state and/or national standards:
This resource is part of:
Access Rights:
- Free access
By:
Rights:
- All rights reserved, Twin Cities Public Television, Inc., 2010
Funding Sources:
- National Science Foundation, 0813519
- ExxonMobil