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Flashcards covering key concepts related to PCR and taste receptor biology from the lecture notes.
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SNP
Single Nucleotide Polymorphism; a variation in a single nucleotide that occurs at a specific position in the genome, which can affect how individuals respond to drugs, toxins, and other chemicals.
Taste Buds
Sensory organs on the tongue that perceive five basic tastes: sweet, salty, sour, bitter, and umami.
Taste Receptor Cell for Sweetness
Contains approximately 2 different taste receptors that identify sweet substances.
Taste Receptor Cell for Bitterness
Could have up to 30 different taste receptors to detect bitter substances.
Gene Encoding PTC Receptor
TAS2R38 gene encodes the receptor primarily responsible for tasting PTC.
Common SNPs in TAS2R38
There are 3 common SNPs in this gene.
Amino Acid Combination for Tasters
Tasters generally have the amino acid combination PAV (Proline-Alanine-Valine).
Amino Acid Combination for Non-Tasters
Non-tasters generally have the amino acid combination AVI (Alanine-Valine-Isoleucine).
Percentage of Neither PAV nor AVI
Approximately 30% of people are neither PAV nor AVI.
Liability to Taste PTC for Neither PAV nor AVI
These individuals are generally not liable to taste PTC.
Enzyme Used in PCR
Taq polymerase is the enzyme used in PCR, with a preferred operating temperature of around 75°C.
Substitute for RNA Polymerase in PCR
Taq polymerase substitutes for RNA polymerase, carrying out DNA synthesis by extending primers.
Substitute for DNA Helicase in PCR
Heat denaturation substitutes for DNA helicase, unwinding the DNA strands.
Three Steps of PCR
Denaturation, annealing, and extension; each cycle is typically carried out 25-35 times.
Determining Length of PCR Product
The length of a PCR product is determined by the distance between the primers used for amplification.
Proteinase K in Preparing Genomic DNA
Proteinase K is used to digest proteins and remove contaminants, ensuring the purity of the genomic DNA.