Research
Research on this site focuses on mechanism-based exploration of biological and medical questions. The work presented here reflects independent analysis and synthesis of scientific ideas, with an emphasis on understanding how biological systems function in health and disease. Content is educational in nature and does not represent clinical research or medical advice.
Genetic Analysis of Bitter Taste Perception Using PCR
Faculty-Mentored Student Research | Biomedical Science
Project Description
Conducted a student-led molecular genetics investigation examining SNP variation in the TAS2R38 gene associated with bitter taste perception. Independently isolated genomic DNA from cheek cells, prepared and performed PCR amplification, carried out restriction enzyme digestion, and analyzed DNA fragments using agarose gel electrophoresis. Interpreted experimental results to determine genotype and correlate molecular data with phenotypic taste responses, emphasizing genotype-phenotype relationships and inheritance patterns.
Methods and Techniques
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DNA extraction
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PCR amplification
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Restriction enzyme digestion (HaeIII)
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Agarose gel electrophoresis
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Serial dilutions and micropipetting
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Genotype-phenotype analysis
Leading Step 3 of PCR setup by diluting extracted DNA with PTC primer mix and PCR reagents, applying precise micropipetting techniques to prepare samples for amplification.
Post-electrophoresis agarose gel from a DNA analysis experiment where no bands were observed, demonstrating real-world experimental limitations and the need for troubleshooting.
