On 6th February both our A-level biologists and our International Baccalaureate biologists went on a day workshop to At-Bristol. During the workshop our students collected a sample of their own DNA and then amplified the sample of the DNA using a technique called polymerase chain reaction or PCR.

They were looking for the presence of a gene that gives the ability to taste the specific bitter taste from the chemical phenylthiocarbamide or PTC. This gene may be why some of us enjoy Brussels sprouts at Christmas while other people would rather have our turkey without these small green vegetables. In fact about 70% of people can taste PTC. Once amplified, the DNA carrying the gene was cut using a restriction endonuclease enzyme (think of this as a pair of scissors) and run on an agarose gel. The agarose gel separated the fragments of DNA and allowed the presence or absence of the gene to be detected. Our students found that there was a correlation between being able to taste the bitter chemical and the presence of the gene.

At-Bristol was a fantastic experience and gave students a real life insight into areas of their studies.