CH 2200 Lecture 17: Chinese common phrases and words 10

Explain how the amount of fat in ground beef affects the end product with regards to percent yield, tenderness, and flavor.

Make an experiment based on the hypothesis,prediction and materials.

Hypothesis: Odors commonly associated with a particular taste increase flavor identification.

Prediction: I believe we will find that some odors enhance the sweetness and sourness. Odors influence on taste is both odorant and tastant dependent. And if someone tries to swallow the solution it will enhance his/her olfactory effects.

Materials: 1. Wide range of fruity scents, 2. Clear hard candies in a wide range of fruity flavours.

I love the taste of a particular cucumber with a light green peel. I can’t always find them in the store so I am forced to buy less flavorful cucumbers with dark green peels. I decided to experiment. I took the seeds from each variety, grew the plants from the seeds and cross pollinated the plants. The cucumbers produced from these seeds had the flavor I liked but had a medium green peeling. I didn’t care about the peeling color, as long as I had the right flavor. Based on these results, what, genetically, is responsible for the taste and peeling color? Assign letters to the alleles and show me the Punnett squares. Indicate which genotype and tell what the phenotype of each genotype is