While genetics may not entirely explain your affinity for KFC Double Downs or lobster ice cream, there may be coding in your DNA that explains your taste for sweet foods or allergy to specific flavors. The first genetic basis for taste was discovered in 1931 when chemist Arthur Fox was working with powdered PTC (phenylthiocarbamide) and part of the substance flew into the air. One colleague felt it to have a bitter flavor, but Fox did not. They conducted an experiment with friends and family and discovered a broad range in how (and if) people regarded the PTC flavor to be bitter or tasteless. The perception of PTC flavor (similar to naturally occurring chemicals) was eventually shown to be dependent on a single gene, TAS2R38, which
Related Facts
What Did You Know? India's very first automobile
Motivation is provided via vision boards.
The Dutch invented gin
Anxiety And Depression Are Linked
When a batsman makes 100 runs without being bowled out, he is said to have scored a century.
In the 1970s, Hot Pockets were created.
Some myths even claim that Goddess Durga visited her birthplace on Earth along with her children Lakshmi, Ganesha, Kartik, and Saraswati
Did you Know? Gayatri Mantra is composed of the initial letter of each of the Ramayana's 1000 verses.
The word candy belongs to a Sanskrit origin
Over 100 endangered creatures live in Indonesia.
Cricket is the origin of the phrase "good innings."
Can you buy a ticket for the Met Gala?
There is a possibility of life on the Mars
The name Starbucks was inspired by "Moby Dick."
Have you heard the legends of El Chupacabra?
Our language is constantly changing.
The First Oktoberfest Was A Wedding!
Silk is a very adaptable fabric.
San Marino is a democratic republic with many parties.
Anxiety Can Be Genetic
There are "healthy" lipids in chia seeds.
Democrats put more stock in astrology.
Is it environmentally friendly?
Earthern pots maintain the food's original flavour and nutritional value.
Because there is no easily accessible insulin resistance test in primary care, we must identify insulin resistance risk factors.