Term
| What is PTC and why is it significant? |
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Definition
| PTC is phenylthiocarbamide. People who are TT and Tt can taste it, tt cannot |
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Term
| Where are people who can taste PTC found? |
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Definition
| there are tasters in almost every population, but there is a wide variation. example : less than 2% of aboriginals in Taiwan, but over 40% in Bombay. Most European and European-derived populations have frequencies around 50% |
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Term
| How do people who can taste PTC adapt? |
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Definition
| he bitter taste is caused by thiocyanate which is in cabbage, turnips, mustard greens and casava which lots of people eat and avoidance of bitter-tasting foods may be an advantage for tastes |
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Term
| What are the implications of PTC adaptation? |
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Definition
| nontasters may be more susceptible to thyroid deficiencies, nontasters have more goiters. One hypothesis explaining taster polymorphism is that persons able to reject CNS-bearing plants would reduce the degree of thyroid interference in contrast to nontasters, which could be a major advantage among populations in iodone-poor areas, helps maintain normal metabolic levels |
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Term
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Definition
| nontasters may be more susceptible to thyroid deficiencies, nontasters have more goiters. One hypothesis explaining taster polymorphism is that persons able to reject CNS-bearing plants would reduce the degree of thyroid interference in contrast to nontasters, which could be a major advantage among populations in iodone-poor areas, helps maintain normal metabolic levels |
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Term
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Definition
| food that the cultures eat would be affected? |
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