The purpose of this experiment was to determine whether there is a correlation between the positive sensitivity to PTC bitterness and the sensitivity to the bitterness of kale. The population sample of twenty-four students was used and a survey. The participants reported on a range was from 0 (not bitter) to 10 (very bitter). A rating of 4 and above would indicate a PTC taster and a high sensitivity to the bitterness of kale. Once the experiment was completed a T-test was applied to the data to determine whether there is a correlation. Due to kale’s bitterness based on its chemical components, it was hypothesized that those who were PTC tasters would have a stronger aversion to the vegetable than those who were not. The p-value found was 0.49
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A survey was provided to each participant and served as the mode for collecting the data. The range was from 0 (not bitter) to 10 (very bitter). A rating of 4 and above would indicate a PTC taster and a high sensitivity to the bitterness of kale. The materials required for this experiment included 0.007 mg per strip of PTC tasting paper, control (tasteless) tasting paper, small cups for rinsing, and kale. The participants were not made aware of which paper was PTC and which the control was. The participants were provided with a strip of control (tasteless) tasting paper to place in their mouths to taste. The student then reported on the range on the survey. The students were then handed a bottle of water to cleanse their palate. The participants were provided with a strip of 0.007 mg of Phenylthiocarbamide (PTC) paper to taste. The students then reported on a range. The students were then handed a bottle of water to cleanse their palate and wash away any bitter taste, if any. A leaf of kale was provided to each student. The student then reported on a range the bitterness of the kale. Once the experiment was completed a T-test was applied to the data to determine whether there is a correlation between the positive sensitivity to PTC bitterness and the sensitivity to the bitterness of
A survey was provided to each participant and served as the mode for collecting the data. The range was from 0 (not bitter) to 10 (very bitter). A rating of 4 and above would indicate a PTC taster and a high sensitivity to the bitterness of kale. The materials required for this experiment included 0.007 mg per strip of PTC tasting paper, control (tasteless) tasting paper, small cups for rinsing, and kale. The participants were not made aware of which paper was PTC and which the control was. The participants were provided with a strip of control (tasteless) tasting paper to place in their mouths to taste. The student then reported on the range on the survey. The students were then handed a bottle of water to cleanse their palate. The participants were provided with a strip of 0.007 mg of Phenylthiocarbamide (PTC) paper to taste. The students then reported on a range. The students were then handed a bottle of water to cleanse their palate and wash away any bitter taste, if any. A leaf of kale was provided to each student. The student then reported on a range the bitterness of the kale. Once the experiment was completed a T-test was applied to the data to determine whether there is a correlation between the positive sensitivity to PTC bitterness and the sensitivity to the bitterness of