In 1931, a chemist named Arthur Fox was pouring some powdered PTC (phenylthiocarbamide) into a bottle when some of the powder accidentally blew into the air. A colleague standing nearby complained that the dust tasted bitter. Fox tasted nothing at all. Curious how they could be tasting the chemical differently, they tasted it again. The results were the same. Fox had his friends and family try the chemical then describe how it tasted. Some people tasted nothing. Some found it intensely bitter, and still others thought it tasted only slightly bitter (from The University of Utah Genetic Science Learning Center, 2013). It is estimated that 70% of the population can taste PTC and 30% cannot. We also know that the ability to taste PTC is passed from parent to child. Which of the following molecules is responsible for the fact that parents who can taste PTC will most often have children who can taste PTC? (1 point) Responses Proteins Proteins Carbohydrates Carbohydrates Lipids Lipids Nucleic Acids
The correct answer is nucleic acids. The ability to taste PTC is determined by specific genes, which are made up of nucleic acids (specifically DNA) that are passed from parent to child.
