Functions of miracle berry based on our phypothesis

The results showed a steady increase sweet perception by the students. This indicates that due to miracle berry glycoprotein subunit altered taste receptors. The modification of perception of the berry was reviewed in the experiment, through separation of various components. A review of the methods used to obtain or gather information was also done. Through this miracle berry experiment, it has been possible to know the causes of such changes, and it is believed that even in future, more information may be uncovered with the increased experimentation of the berry. It is the largest known macromolecule and weighs up to 24,600 Da. Of this, 13. 9% is carbohydrates while 86. 1% of it is a polypeptide and this is what makes it react so fast enabling the mind to change the perception of the sweetness or the soreness of the food ingested while bearing the berry in the mouth (Ogunsola & Ilori, 2014).

History The miracle fruit plant came to be known or was identified in the 1700s and this was by explorers that were visiting West Africa. In order to efficiently record this, it was important to have the students’ judge or rather determine the tastes on a given scale where in the case of the sugary commodities, 0 was the mark for the least sugary item they consumed and 5 was the mark for the most sugary item that they consumed. For the bitter commodities that they had been asked to consume, 0 was the mark to be used to register the commodity they consumed that they felt was the least bitter and 5 was the mark registered for the commodity that was the most bitter in the experiment.

There were two stages while going through the second part of the experiment where the students were required to offer their marks on the scale after 15 minutes and also offer the same results after 30 minutes. The results were registered and also set on a score sheet and this was for all of the 13 students present in the exercise. It was also important to offer a time difference of about 45 minutes before tasting every food and this is because the time separation ensures that the taste buds had reset. Discussion Analyzing the results, one gets to understand that there was a student that did not notice any changes in the taste levels of products consumed before and after the experiment. This was a completely natural observation and the reason for this is that human beings are different and so are their taste perception rates.

The reason as to why the paired t-tests did not show any significant changes is owing to the fact that they did not have a large amount of change to record. As it is identified in the study, the work of the miracle fruit is to ensure that there are changes with regard to taste and these are not just any changes but a change from sore to sweet. Given the fact that the chocolate milk is already sweet meant that it was already high up in the sweetness scale and not a lot would have been done to increase these levels, not even the use of the berry. Antioxidant-rich phytochemicals in miracle berry (Synsepalum dulcificum) and antioxidant activity of its extracts.