Methods:
Materials needed: Bottled water, control (tasteless) strips, PTC testing paper with ~ 0.003mg per strip, 1-inch strips of black licorice.
1. Provide each student with one large medicine cup filled of water.
2. Each student rinse his or her mouth of any residue prior to tasting the PTC paper with water to avoid misreading for data collection.
3. Give each student blindly a tasteless paper strip as a control.
4. Have each student again rinse his or her mouth of any residue then proceed with tasting the PTC paper of ~ 0.003mg and record what student say it taste like in a chart. Make sure all student have been tested for both PTC and the control at the end of the step.
5. Record whether each student can taste or not taste the bitterness …show more content…
Have each student rinse his or her again mouth with the drinking water provided for the next step.
7. Provide each student with a 1-inch strip of black licorice candy and have each student taste the black licorice.
8. Record whether each student perceives a bitter, sweet or nothing (null) taste by asking if he or she like or dislike the black licorice in the chart.
Calculate necessary calculations with recorded data to perform a chi-square test to determine if there is a significant correlation between PTC tastes and black licorice preference.
As illustrated, Table no. 1.1 is chart of the number of undergraduate students used for experiment such that each student was tested on a bimodal scale to determine who is a taster of PTC and who is not. After the determination was recorded, taste perception of black licorice was recorded immediately afterwards.
The figure above illustrates a more simple approach from Table 1.1 such that its objective is to quantify number the PTC taster and non-taster that were present in experiment.
In the figure above, Table 2.1 is Chi square test using both the number of taster and non-taster and the numbers of how each individual tasted a piece of black licorice; this is test done in order to identify it is a best fit to be use or
Materials needed: Bottled water, control (tasteless) strips, PTC testing paper with ~ 0.003mg per strip, 1-inch strips of black licorice.
1. Provide each student with one large medicine cup filled of water.
2. Each student rinse his or her mouth of any residue prior to tasting the PTC paper with water to avoid misreading for data collection.
3. Give each student blindly a tasteless paper strip as a control.
4. Have each student again rinse his or her mouth of any residue then proceed with tasting the PTC paper of ~ 0.003mg and record what student say it taste like in a chart. Make sure all student have been tested for both PTC and the control at the end of the step.
5. Record whether each student can taste or not taste the bitterness …show more content…
Have each student rinse his or her again mouth with the drinking water provided for the next step.
7. Provide each student with a 1-inch strip of black licorice candy and have each student taste the black licorice.
8. Record whether each student perceives a bitter, sweet or nothing (null) taste by asking if he or she like or dislike the black licorice in the chart.
Calculate necessary calculations with recorded data to perform a chi-square test to determine if there is a significant correlation between PTC tastes and black licorice preference.
As illustrated, Table no. 1.1 is chart of the number of undergraduate students used for experiment such that each student was tested on a bimodal scale to determine who is a taster of PTC and who is not. After the determination was recorded, taste perception of black licorice was recorded immediately afterwards.
The figure above illustrates a more simple approach from Table 1.1 such that its objective is to quantify number the PTC taster and non-taster that were present in experiment.
In the figure above, Table 2.1 is Chi square test using both the number of taster and non-taster and the numbers of how each individual tasted a piece of black licorice; this is test done in order to identify it is a best fit to be use or