Alleles and Genes

The video explores the genetic basis of tasting PTC, a chemical used in genetic classes. It explains how some people can taste PTC while others cannot, due to genetic differences. The video delves into the concepts of chromosomes, alleles, genotypes, and phenotypes, illustrating how these genetic components determine the ability to taste PTC. It also discusses the difference between dominant and recessive traits, using PTC tasting as an example, and highlights that dominant traits are not always more common in a population.

What personal experience did the speaker share regarding tasting PTC?

How do the alleles inherited from parents affect the ability to taste PTC?

Discuss the implications of having a dominant trait that is rare in the population.