Phenyl Thiocarbanate (PTC) Polymerase chain reaction (PCR) based Research Paper

Phenyl Thiocarbanate (PTC) Polymerase chain reaction (PCR) based genetic analysis of the PTC genotype using human-specific deoxyribonucleic acid primers - Research Paper ExamplePhenylthiocarbamide (PTC) also known as phenylthiorea (PTU) is an organosulfur thiorea that has phenyl ring (Karlsson, Et al., 2001). This chemical has a unique characteristic in that it tastes very bitter to round people or has no taste to other people (Woodings, 2012). PTC tasting is a genetically controlled cogency to taste PTC and related substances, these have antithyroid act (F.D. Kitchin, 1959). The PTC tasting ability is governed by a pair of alleles, dominant T for tasting and recessive t for non-tasting. People who have genotypes TT and Tt are tasters while those with genotype tt are non tasters. PTC tasting is determined by the level of dithiotyrosine in the saliva and this may be correlated to the dislike of plants in the Brassica genus among some people (M. Padmavathi, 2013). PTC is not found naturally, however, the ability to taste PTC correlates with the ability to taste other bitter substances that are found naturally. The PTC gene apologizes 85% of the total influence on whether a person is a taster or a non-taster, other factors such as having a dry mouth, explain the remaining 15% (HHMI, 2015). This explains why some people find some feed too bitter to taste while other find this food not bitter at all.PTC has a unique characteristic because it tastes bitter to some people and has no taste to others. . PTC tasting is a genetically controlled ability to taste PTC and related substances that have antithyroid activity. Genotype refers to the genetic makeup or composition of an organism.