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Cake day: July 20th, 2023

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  • There’s a couple different chemical compounds that can activate your bitter receptors (caffeine for instance) but there are a few bitter chemicals like Phenylthiocarbamide (PTC) or N-Propylthiouracil (PROP) that have been linked to variations in a specific gene (TAS2R38). Where I used to work we used PROP strips you’d just put on your tongue to categorize participants into tasters, non-tasters, and potential super-tasters. If it tasted like nothing, you didn’t have the genetic variant. If it tasted like bitterness, it could either be not that bad or, for example in my experience, it’s really really terrible and takes some effort to remove from the tongue.
















  • Klairabelle@lemmy.worldtoScience Memes@mander.xyzBlot me out!
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    11 months ago

    In college, my mentor in the lab I worked in had perfect blots every single time. Mine were barely readable every time even though I followed protocol exactly, and asked for the prof to watch me sometimes. The girl I mentored in the lab had perfect blots every single time from her first run.

    It was disheartening, I felt like an idiot haha