Andrei Vasiliev 01040632
PTC Genotype Determination basing on DNA Samples (Obtained From Individuals with known PTC Test result) that are incubated with Restriction Enzyme (Hae III)

Abstract:
The ability to taste the bitter compound phenylthiocarbamide (PTC) and related chemicals is bimodal, and all human populations tested to date contain some people who can and some people who cannot taste PTC. Why this trait has been maintained in the population is uncertain but this polymorphism may influence food selection, nutritional status or thyroid metabolism. The gene product that gives rise to this phenotype is unknown, and its characterization would provide insight into the mechanism of bitter taste perception. Although this trait is often considered a simple Mendelian trait, i.e. one gene two alleles, a recent linkage study found a major locus on chromosome 5p15 and evidence for an additional locus on chromosome 7. The development of methods to identify these genes will provide a good stepping-stone between single-gene disorders and polygenic trait. [5. Guo SW, Reed DR.Department of Pediatrics, Medical College of Wisconsin, Milwaukee, USA.] Introduction:The genetic taste phenomenon of PTC was discovered in 1931 when a DuPont chemist named Arthur Fox accidentally released a cloud of a fine crystalline PTC. Standing by his side colleague complained about the bitter taste, while Dr. Fox, who was closer and should have uptaken a strong dose, tasted nothing. Fox then continued to test the taste buds of assorted family and friends, setting the groundwork for future genetic invetigations. The genetic correlation was so evident that it was used in paternity tests before the advent of DNA matching. So what is PTC exactly: Phenylthiocarbamide, also known as PTC, or phenylthiourea, is an organic compound that either tastes very bitter, or is virtually tasteless, depending