Materials and Procedures

Materials

- Blue Food Color               - Paper Cups

- Cotton Swab              - Water

- Piece of Paper             - Hole Punch

- Mirror                                    - 25 packets of Saccharin (Sweet and Low)

Procedure One for counting taste buds of each tester.

1. Punch a hole in a piece of paper.
2. Take the cotton swab and dip it into the food coloring.
3. Wipe the swab with the food coloring on the tip of your tongue.
4. Put your blue tongue through the hole in the paper.
5. Look in the mirror.
6. Count the round structures on your tongue that appear in the hole in the paper.
7. Write down the number of round structures as “taste buds” in your data results.

Procedure Two for determining super tasters, non-tasters, and normal tasters.

1. Fill 25 cups 2/3 full of water.
2. Add one packet of saccharin to each cup.
3. Allow each taster to drink and then survey.
4. Ask then to pick either bitter, sweet ot both.
5. Record results.