We surveyed IMSA students to see if they liked or disliked brussel sprouts. If a neutral response was given, they were not taken as a subject. If we received a straightforward yes or no response, we gave them a strip of paper covered with PTC and asked if it tasted bitter or like soggy paper. If they stated the strip of paper was bitter, they were recorded as a PTC taster. Our sample size was 30 students selected at random on the IMSA campus. We used the chi-square test of independence to see if the ability to taste PTC is independent of the favor of brussel sprouts.

A majority of the IMSA students surveyed could taste PTC and disliked brussel sprouts. The ability to taste PTC was independent of the like or dislike of brussel sprouts (X2 = 0.130, df = 1, P = 0.719).

Scientists at the University of Toronto experimented with 25 subjects and the few that were able to taste PTC had a great aversion to cruciferous vegetables such as broccoli and brussel sprouts (Catalyst Spring 2005). One woman stated that she had so little tolerance for cruciferous vegetables that she had to spit them out. PTC tasters are more apt to dislike the bitter taste of many cruciferous vegetables (Tepper, 1998). Since these experiments focused broadly on cruciferous vegetables, all of them suggest that the ability to taste PTC may influence whether you like or dislike brussel sprouts. Our experiment comparing these two variables shows that they are independent of each other. PTC tasters have a very rare chance of developing goiter, or the enlargement of the thyroid gland, because non-tasters may eat cruciferous vegetables in large quantities. PTC affects the iodine metabolism which leads to goiter (Tepper, 1998). But brussel sprouts are full of vitamins C and K which affect the healing of bruises and blood clotting. Thus, the deficiency of these vitamins cause slower healing abilities for the human body (George Mateljan Foundation, 2001). Overall, PTC has its advantages and disadvantages.