A paper screening test to assess genetic taste sensitivity to 6-n-propylthiouracil

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• 作者：Zhao ; Liqiang ; Kirkmeyer ; Sarah V. ; Tepper ; Beverly J.
• 关键词：6-n-Propylthiouracil ; Taste ; Taste genetics
• 刊名：Physiology and Behavior
• 出版年：2003
• 出版时间：April, 2003
• 年：2003
• 卷：78
• 期：4-5
• 页码：625-633
• 全文大小：277 K

文摘

The purpose of this study was to develop a quantifiable method to fix 6-n-propylthiouracil (PROP) onto filter paper disks and to test the validity of the method relative to the three-solution test, previously developed in this laboratory. Filter paper disks were impregnated with 50 mmol/l PROP or 1.0 mol/l NaCl then dried. The concentration of PROP per disk was determined to be 0.280 mg±2.2 % (CV) by ethanol extraction. Subjects were studied in two groups (n