Word: propylthiouracil
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...black bean sauce. Call me precocious, but the real term for me is “nontaster.”As a nontaster, I belong to about 25% of the population who have muted oral sensory experiences. Among other things, it means that I cannot taste a chemical called propylthiouracil (PROP), a compound similar to those found in plants of the mustard family. Sensitivity to PROP is a genetically determined trait. For nontasters like me, a slip of paper soaked in PROP tastes like, well, soggy paper, and for about half the population, it is faintly bitter. The remaining...
...turned out to be a strong taster of the bitter stimuli phenylthiocarbamide (PTC) and propylthiouracil (PROP). The ability or inability to taste these stimuli is genetic. To taste very weak concentrations, as I did, indicates that the subject is probably homozygous, or has two dominant genes for bitter tasting. People who perceive PTC/PROP mildly are likely to be heterozygous, meaning that they have one dominant and one recessive gene. Non-tasters of these bitter stimuli have two recessive genes. It was interesting to notice how the tastes literally "felt" as they were being washed over the tongue. Salt and sweet...
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