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What did you think about this practical? Post your toughts below

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What did you think about this practical? Post your toughts below

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7-9 scores = supertaster (ability to taste PTC)

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7-9 scores = supertaster (ability to taste PTC)

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In conclusion, there were some associations between being a 'super taster' and rating foods as very bitter.

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In conclusion, there were some associations between being a 'super taster' and rating foods as very bitter.

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But the most clear result is the qualitative assessment of fungiform papillae (nr and size) in the higher PROP scores (7= B and 8=C)

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Higher PROP scorers rated higher bitterness for caffeine 

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Higher PROP scorers rated higher bitterness for caffeine 

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Higher PROP scorers rated grapefruit juice as bitter

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Higher PROP scorers rated grapefruit juice as bitter

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There was no association between fungiform papillae and PROP scoring

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There was no association between fungiform papillae and PROP scoring

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Data was plotted into figures to look for trends/association

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Data was plotted into figures to look for trends/association

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The pink spots that did not take on blue colour, were counted in a delimited area

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The pink spots that did not take on blue colour, were counted in a delimited area

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Then 'painted' our tongues with blue food colorants

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Then 'painted' our tongues with blue food colorants

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Students tastes samples and rated bitterness

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Students tastes samples and rated bitterness

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(check fungiform papilae density - pink large ones)

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This is the second part of the prac, where we use PTC paper strips and food colorant to identify supertasters

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Food samples were prepared as per handout

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Food samples were prepared as per handout

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We randomised the order of samples and blinded samples where possible

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We randomised the order of samples and blinded samples where possible

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1. Assessing the bitter response to different foods

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1. Assessing the bitter response to different foods

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In this first part we got students to taste different food and drinks, and rate their bitterness and sweetness