Editing Phenylthiocarbamide (section)

== History ==
The tested genetic taste phenomenon of PTC was discovered in 1931 when [[DuPont]] chemist Arthur Fox{{efn|name=Fox}} accidentally released a cloud of fine crystalline PTC.  A nearby colleague complained about the bitter taste, while Fox, who was closer and should have received a strong dose, tasted nothing.  Fox then continued to test the taste buds of assorted family and friends, setting the groundwork for future genetic studies.  The genetic [[penetrance]] was so strong that it was used in [[DNA paternity testing|paternity tests]] before the advent of [[DNA]] matching.<ref>{{cite web|author=Lee Phillips M|title=Scientists Find Bitter Taste Gene|url=http://faculty.washington.edu/chudler/bitter.html|date=15 July 2003|access-date=5 December 2009}}</ref>

The PTC taste test has been widely used in school and college practical teaching as an example of [[Mendelian]] polymorphism in human populations. Based on a taste test, usually of a piece of paper soaked in PTC (or the less toxic [[propylthiouracil]] (PROP)), students are divided into taster and non-taster groups. By assuming that PTC tasting is determined by a [[Dominance (genetics)|dominant]] [[allele]] at a single [[autosomal]] gene, and that the class is an unbiased sample from a population in [[Hardy–Weinberg equilibrium]], students then estimate allele and genotype frequencies within the larger population. While this interpretation is broadly consistent with numerous studies of this trait, it is worth noting that other genes, sex, age and environmental factors influence sensitivity to PTC.<ref name="Guo & Reed" /><ref name="Myths of Human Genetics" /> Also, there are several alleles segregating at the major gene determining the taste of PTC, particularly in African populations, and the common "taster" allele is incompletely dominant ([[homozygote]]s for this allele are more sensitive to PTC than are [[heterozygote]]s).<ref name="Myths of Human Genetics" /><ref name="Campbell et al. 2012" /> Additionally, PTC is toxic and sensitivity to the substitute, PROP, does not show a strong association with the gene controlling ability to taste PTC.<ref name="Myths of Human Genetics" />