INVESTIGATION OF BITTER TASTE SENSITIVITY IN CHIMPANZEE (PAN TROGLODYTES)

这个子项目是许多研究子项目中的一个 由NIH/NCRR资助的中心赠款提供的资源。子项目及 研究者（PI）可能从另一个NIH来源获得了主要资金， 因此可以在其他CRISP条目中表示。所列机构为 研究中心，而研究中心不一定是研究者所在的机构。 人类品尝合成化合物苯硫脲（PTC）的能力各不相同。虽然有些人觉得PTC几乎无味，但其他人觉得它难以忍受。最近的努力已经确定了一个基因，该基因解释了人类品尝PTC的能力。据报道，黑猩猩和人类一样，品尝PTC的能力各不相同;然而，迄今为止进行的测试结果并不明确。在这个实验中，我们将测试黑猩猩品尝PTC的能力，给它们浸泡在低浓度（1 mM）PTC溶液或对照（1 mM维生素C）溶液中的苹果片。然后，我们将观察个体是否拒绝苹果片。最后，我们将这些行为数据与从相同个体获得的遗传数据进行比较。这项测试将揭示黑猩猩品尝PTC的能力是否不同，以及是否与人类相同的基因解释了这种能力。

This subproject is one of many research subprojects utilizing the resources provided by a Center grant funded by NIH/NCRR. The subproject and investigator (PI) may have received primary funding from another NIH source, and thus could be represented in other CRISP entries. The institution listed is for the Center, which is not necessarily the institution for the investigator. Humans vary in their ability to taste the synthetic compound, phenylthiocarbamide (PTC). While some people find PTC to be nearly tasteless, others find it to be intolerably bitter. Recent efforts have identified a gene that accounts for the ability of humans to taste PTC. Chimpanzees have, like humans, been reported to vary in their ability to taste PTC; however results of tests performed to date are ambiguous. In this experiment, we will test the ability of individual chimpanzees to taste PTC by giving them apple slices soaked in a low-concentration (1mM) PTC solution or a control (1mM vitamin C) solution. We will then observe whether or not the individual rejects the apple slice. Finally, we will compare these behavioral data with genetic data obtained from the same individuals. This test will reveal whether chimpanzees vary in their ability to taste PTC and whether the same gene as in humans accounts for this ability.