:00:00. > :00:10.Hello from Bristol and welcome back to a new series of Inside Ott West.
:00:11. > :00:15.On the programme tonight: We go undercover to expose the fraud
:00:16. > :00:19.the banks say shouldn't be possible. Meet the criminal gangs running
:00:20. > :00:23.the chip and PIN scam. In a couple of minutes,
:00:24. > :00:28.he's got everything he needs to make exact copies of all these c`rds
:00:29. > :00:31.Who are you involved with then? Who are you working with? Are you making
:00:32. > :00:34.a lot of money out of it? Also tonight:
:00:35. > :00:37.We follow the conservationists battling to save
:00:38. > :00:42.our native crayfish and bring them back from the brink of extinction.
:00:43. > :00:46.So here we go. These guys are the first juvenile, captured re`red
:00:47. > :00:50.ones, to go into this stretch of the river.
:00:51. > :00:53.And does good taste run in the family?
:00:54. > :00:56.Forget what you were taught at school. We meet the scientists
:00:57. > :01:01.exploring how our tongues really work.
:01:02. > :01:04.It's been in the literature for some time ` sour at the sidds,
:01:05. > :01:07.bitter at the back. It's just wrong.
:01:08. > :01:20.I'm Alastair McKee and this is Inside Out West.
:01:21. > :01:26.First tonight, a special report into chip and PIN card fraud.
:01:27. > :01:30.Inside Out has discovered criminal gangs using specially`adaptdd
:01:31. > :01:35.machines to steal our bank details and then our cash. For the past nine
:01:36. > :01:44.months, reporter John Gibson has been on the trail of a fraudster
:01:45. > :01:48.with global connections. It's Friday night and for most of
:01:49. > :01:50.us the weekend's started ` le included.
:01:51. > :01:54.Definitely try some of that That's nice.
:01:55. > :01:59.A few drinks and some food out ` and if, like me, you've never got cash,
:02:00. > :02:03.a card comes in handy. Enter your PIN, please.
:02:04. > :02:09.For ten years now we've all been using these ` chip and PIN lachines.
:02:10. > :02:15.And the place I've come for dinner is no different.
:02:16. > :02:19.Remember when we used to sign for things in shops? The banks told us
:02:20. > :02:25.chip and PIN would be much safer. Well, try telling Andrew from
:02:26. > :02:30.Bristol that. The card details had been collected
:02:31. > :02:34.somehow, at least that's wh`t the fraud people told me or the police
:02:35. > :02:39.at the time and unbeknown to me the card had been used to withdraw the
:02:40. > :02:42.maximum amount over a period of two or three days. I think therd was a
:02:43. > :02:45.transaction in Bristol on one day and then several hours later
:02:46. > :02:50.there was a transaction in Sri Lanka.
:02:51. > :02:55.The bank gave Andrew his money back but a quick online search shows
:02:56. > :03:01.there are many more victims. That's the thing with the internet
:03:02. > :03:06.` there are the good people on there like the innocent victims ` and then
:03:07. > :03:10.there are the bad. I'm talking to a man who knows all
:03:11. > :03:12.about stolen numbers becausd he steals them and he's looking for a
:03:13. > :03:17.new partner. Why not!
:03:18. > :03:21.Funnily enough, I haven't mdntioned I'm a journalist. He thinks I own a
:03:22. > :03:25.restaurant with card`paying customers' but I need to gahn his
:03:26. > :03:29.trust and that's taking months. But one day he tells me a p`rcel's
:03:30. > :03:38.in the post. It's a chip and PIN machine.
:03:39. > :03:43.I've already spent months g`ining this criminal's confidence, but he
:03:44. > :03:46.still doesn't trust me completely. He's finally agreed to chat but is
:03:47. > :03:53.banking on staying anonymous over the internet. We'll see abott that!
:03:54. > :03:56.Here goes then! Press F1, then 1.
:03:57. > :04:00.He tells me the machine he's sent me remembers people's card numbers
:04:01. > :04:04.Once you've swiped it the d`ta's already been saved from the first
:04:05. > :04:08.swipe. But now when you entdr the PIN, the PIN is stored and now all
:04:09. > :04:11.the data is there. That's everything he needs to steal
:04:12. > :04:16.people's cash. Do it like how the restaurant's receipt looks. He's
:04:17. > :04:22.told me to put this error mdssage on the bottom of the receipt so my
:04:23. > :04:26.customers will think the machine is not working. That is so I c`n swap
:04:27. > :04:30.it for my normal one to takd their real payment. What I now nedd to
:04:31. > :04:36.work out is a way of putting that to the test. I think I have fotnd the
:04:37. > :04:41.answer ` pay`as`you`go debit cards. They are a bit like mobile phone
:04:42. > :04:46.top`ups. You can only spend what you put on them. I have bought 20 to try
:04:47. > :04:50.out. I need him to think thdy belong to my customers, but will it work?
:04:51. > :04:55.He's told me I will need to download the data using some cables he sent
:04:56. > :04:59.me in the post. Can you just plug that into your laptop? A cotple more
:05:00. > :05:05.connections and we are readx to rock. Are you downloading? Ht is
:05:06. > :05:10.receiving stuff. Yeah, OK, when it is done downloading, send md that
:05:11. > :05:16.file, it's done. Just look `t this. He's e`mailed me through thd rest of
:05:17. > :05:21.the card numbers and the PINs that go with them. For thesd cards
:05:22. > :05:26.here. In a couple of minutes, he's got everything he needs to lake
:05:27. > :05:32.exact copies of all these c`rds Which he can use in cashpoints and
:05:33. > :05:39.he says he's done that alre`dy time and time again.
:05:40. > :05:43.Remember, Andrew? When his card got cloned thieves emptied his
:05:44. > :05:49.account. I want to show him how easily it can happen. There's the
:05:50. > :05:53.receipt. What do you think? You wouldn't think anything of ht, would
:05:54. > :05:57.you? It is eye`opening to sde how legitimate the things are in their
:05:58. > :06:05.appearance. Yeah. Shocking. But if Andrew is shocked, what will the
:06:06. > :06:12.banks think? The encouraging thing is that these frauds are very rare.
:06:13. > :06:17.We have only seen one recent instance of them and we are seeing
:06:18. > :06:19.convictions in the Old Baildy in respect of that at the moment. We
:06:20. > :06:22.know the industry's existing advice to consumers is to protect
:06:23. > :06:26.your PIN. With something like that, there is no point because it's the
:06:27. > :06:30.device itself that takes th`t PIN number? Well, I think the fhrst
:06:31. > :06:36.reassurance to give everybody when it comes to this type of fr`ud,
:06:37. > :06:40.which is a very rare type of crime, is that even if you are the victim
:06:41. > :06:43.of it, you will receive a ftll refund of all of your losses, but
:06:44. > :06:46.with this type of fraud, in common with other ones as well, we always
:06:47. > :06:49.advise consumers to check their statements. I'm about to do just
:06:50. > :06:54.that. As all the pay`as`you`go debit cards are in my name, I can check
:06:55. > :06:58.what's been happening to thdm. Take these two. They have ndver left
:06:59. > :07:04.my wallet. According to the transaction history, they h`ve been
:07:05. > :07:08.emptied of cash in the Philhppines. So either he is stealing my money,
:07:09. > :07:13.or someone he knows is. But he's also sent me a second machine so at
:07:14. > :07:17.least he is not suspicious. But who is he? He's taking cash out in the
:07:18. > :07:21.Philippines, but the machinds came from Britain. I have also sdnt money
:07:22. > :07:24.to Canada for the cables he's posted. I'm not sure that's helped.
:07:25. > :07:31.He could be on either side of the world. OK, time to change t`ctics.
:07:32. > :07:37.How about I tell him I have broken the machine? I'm hoping he will ask
:07:38. > :07:40.me to send it for repair and if he trusts me enough, he might give me
:07:41. > :07:45.an address, though it might not be his! Bingo, he's taken the bait
:07:46. > :07:50.telling me to send it to Marcus Montague in Canada. He's thd guy I
:07:51. > :07:57.paid for the cables. But thhs is one parcel I plan to deliver by hand.
:07:58. > :08:08.Bags packed, passports checked. Let's go find him!
:08:09. > :08:16.Toronto, Canada. I'm heading out of town, 25 miles
:08:17. > :08:21.along the freeway to Pickerhng. Is the guy that we have been ghven the
:08:22. > :08:25.address for the guy that's been on Skype that we have been talking to
:08:26. > :08:29.for months now? But there is only one way to be sure, that me`ns me
:08:30. > :08:34.playing postie. Yes, we are happy to help at TRN Couriers. So
:08:35. > :08:37.the accent needs work, but H am hoping the uniform will shine. We
:08:38. > :08:39.have put a tracker inside the machine, oh and I'm wearing a secret
:08:40. > :08:59.camera. Cheers.
:09:00. > :09:03.Yes, it is Marcus Montague `nd he's signed our fake delivery note to
:09:04. > :09:14.prove it. So it is time to confront him. Don't hit him!
:09:15. > :09:25.Mike, stay back. Mr Montague, I have a delivdry for
:09:26. > :09:30.you, mate. Delivery for you. No I can't accept if I don't know about
:09:31. > :09:34.it. OK. It's time to come clean. I'l from
:09:35. > :09:38.the BBC. Yes. BBC Television in the UK. Yeah. I would like to ask you a
:09:39. > :09:42.couple of questions about your involvement in a chip and PHN fraud.
:09:43. > :09:46.Pardon me? Chip and PIN fratd. Know about it? No. I think you do. We
:09:47. > :09:51.have been sending deliveries to your address and you have been t`king
:09:52. > :09:55.them. I haven't. You have bden. . Don't go away. We are asking you a
:09:56. > :10:02.few questions. Don't run us over. I don't know what is going on here.
:10:03. > :10:07.Who are you actually involvdd with then? Tell me who are you actually
:10:08. > :10:16.working with? Are you making a lot of money out of it? Are you making a
:10:17. > :10:21.lot of money out of it? Well, not many answers. Raised a few
:10:22. > :10:29.more questions, perhaps. But whatever the case, he wasn't very
:10:30. > :10:37.keen to hang around, was he? I think that is probably the last wd will
:10:38. > :10:41.see of him, at least for now. Can I have a couple of pound of
:10:42. > :10:45.plums and some apples as well? Back home, I'm still in the markdt for
:10:46. > :10:49.answers. But VeriFone, which makes the machines, doesn't
:10:50. > :10:54.want to be interviewed. I w`nted to show them our evidence, but they
:10:55. > :10:58.decided on a statement. VerhFone says the fraud is not a restlt of
:10:59. > :11:01.tampering with VeriFone devhces and requires the collusion of two
:11:02. > :11:05.criminals. The company says it takes the security of consuler data
:11:06. > :11:11.very seriously, it works with a authorities to uncover fraud and its
:11:12. > :11:14.machines are not to blame. Put your PIN in please, matd. You
:11:15. > :11:21.know what, mate, I think I will leave it.
:11:22. > :11:26.Coming up: It's all in good taste. We are exploring the secrets
:11:27. > :11:31.behind the tongue. All over the tongue, covering it as much as
:11:32. > :11:39.possible. We regularly hear about the plight of endangered anhmals
:11:40. > :11:45.from around the world. Did xou know there is a species on the brink of
:11:46. > :11:49.extinction right here on our doorstep? Next tonight, we follow
:11:50. > :11:52.the conservationists from Bristol Zoo fighting to save our native
:11:53. > :12:12.crayfish before it is too l`te. For some of our rivers, the game is
:12:13. > :12:19.already up. Alien gangs of crayfish fight turf wars in murky, polluted
:12:20. > :12:25.waters. The American signal crayfish is the biggest and most destructive
:12:26. > :12:30.of the lot. They are throughout most of our river catchments in the South
:12:31. > :12:38.West and they are marching tpriver and decimating our white`cl`w
:12:39. > :12:43.crayfish, being more aggressive Released in the West by a mhstake in
:12:44. > :12:50.the 1970s by commercial bredders, the relentless march of the signals
:12:51. > :12:52.has virtually wiped out our native white`clawed crayfish popul`tions,
:12:53. > :13:01.largely through the crayfish plague they carry. A fightback has started
:13:02. > :13:04.and its epicentre is massing in some unassuming tanks at Bristol Zoo
:13:05. > :13:11.where a breeding programme which began in Bath and North East
:13:12. > :13:16.Somerset is rolling out. So, we have been practising with the less
:13:17. > :13:19.threatened populations. Now, we are rearing and breeding the last
:13:20. > :13:24.remaining population in Hampshire. We have brought in 12 femalds with
:13:25. > :13:28.their eggs and we have over 400 youngsters here at the zoo that we
:13:29. > :13:33.will release into an ark site in Hampshire in the summer of this
:13:34. > :13:39.year. They think the population is down to about 2,000 individtals so
:13:40. > :13:44.it is on the brink of being wiped out by other species. The precious
:13:45. > :13:49.Hampshire babies still have a bit of growing up to do before thex are
:13:50. > :13:55.released. Even then it is h`rd to imagine these tiny little gtys
:13:56. > :14:00.making it in a wild river. These crayfish were born eight months ago.
:14:01. > :14:04.They are still very tiny and vulnerable at this stage. From a
:14:05. > :14:10.female, you would only get 00% thriving. Here, we can get tp to
:14:11. > :14:15.80%, which means that we can boost the population quite signifhcantly
:14:16. > :14:19.just from having a few females. Successful breeding in capthvity is
:14:20. > :14:23.of little`use if there is nowhere for them to go. Signal crayfish
:14:24. > :14:37.populations are well establhshed in our rivers and difficult to remove,
:14:38. > :14:41.so where's left for the white`claws? It's a serious business keeping
:14:42. > :14:45.crayfish safe in the wild. Throughout the South West, hn
:14:46. > :14:50.partnership with the Environment Agency and several Wildlife Trusts,
:14:51. > :14:56.Jen has been helping to cre`te ark sites. The ark site is a refuge
:14:57. > :15:01.site, a safe haven, it is an area where signal crayfish aren't in it,
:15:02. > :15:05.that hopefully signal crayfhsh can't enter over time. Today, monhtoring
:15:06. > :15:10.the progress of a site established five years ago in a convertdd quarry
:15:11. > :15:16.in Somerset is a family aff`ir. This is a great ark site, it is well
:15:17. > :15:21.patrolled because it's a public dive site and my husband works hdre and
:15:22. > :15:26.he's the operations manager here, so it is quite seamless, this one, in
:15:27. > :15:31.terms of crayfish monitoring and for it to be a relatively safe `nd
:15:32. > :15:36.secure one. We go along the bottom, come up and have a look in ` couple
:15:37. > :15:43.of areas where we have seen crayfish before, mainly evening survdys.
:15:44. > :15:50.After a couple of last minute checks, Tim and his dive buddy Russ
:15:51. > :15:54.are ready for a chilly spring dip. System OK, let's dive. The guys are
:15:55. > :16:01.going to do a giant stride hn and then they will fin out to the ark
:16:02. > :16:04.site, to the release site, the nice, quiet part of the dive site.
:16:05. > :16:12.Hopefully, if they are going to be visible, that is where we whll find
:16:13. > :16:27.them today. Good luck. Find me some monster crayfish!
:16:28. > :16:32.All the careful work that's gone into a site like the one Til and
:16:33. > :16:37.Russ are searching is making a difference for the white`cl`wed
:16:38. > :16:44.crayfish, but it can still be easily undone by careless divers and
:16:45. > :16:50.anglers. Basically, check your fishing gear and diving gear between
:16:51. > :16:54.sites in fresh water. The spores of the plague can stay on your wet
:16:55. > :16:58.gear. Unless you dry it out, they can stay dormant and then the
:16:59. > :17:03.disease gets released into the next water body that you are going to.
:17:04. > :17:08.Tim ensures that the clean `nd dry message is passed on to all the
:17:09. > :17:12.recreational divers here to ensure their diving activity does not pose
:17:13. > :17:19.a threat to the precious cr`yfish population. It is looking rdally
:17:20. > :17:26.beautiful down there. It looks incredible. Did you see one? Yes.
:17:27. > :17:37.Yes! Russ gets the prize. You are a star! Brilliant. He saw me coming
:17:38. > :17:42.and straight into my barrel They have been eating seff mussels the
:17:43. > :17:46.whole nine yards. An early sighting like this can only be a poshtive
:17:47. > :17:51.sign for the quarry populathon. But these isolated pockets aren't enough
:17:52. > :17:54.to ensure the white`clawed crayfish's future which is where the
:17:55. > :17:58.crucial Hampshire population comes in. They will be released into a
:17:59. > :18:08.river that's remained free of signal crayfish due to natural barriers.
:18:09. > :18:15.This is the culmination of five years work as Jen and the tdam
:18:16. > :18:19.prepare to release the individuals bred at the zoo back into the only
:18:20. > :18:23.population remaining in Hampshire. With confirmed sightings of signal
:18:24. > :18:27.crayfish further downstream, all hopes are being pinned on the
:18:28. > :18:33.naturally`occurring barriers keeping them at bay. Today is our bhg
:18:34. > :18:37.release day into the Hampshhre site. We have 201 crayfish to go hn today,
:18:38. > :18:41.so these crayfish are very small still, they are ten`months`old. We
:18:42. > :18:45.have had them at the zoo and we have watched them grow from very small to
:18:46. > :18:50.slightly larger and it is h`rd to see them going into the wild where
:18:51. > :18:53.there are a lot more predators and pressures on them. It does feel
:18:54. > :18:56.concerning. We are keeping everything crossed that we have
:18:57. > :19:01.picked the right habitat and we have given them the best chance of
:19:02. > :19:05.surviving. There is a littld longer to wait as the crayfish are
:19:06. > :19:08.acclimatise tod the new watdr temperature before Jen's first`ever
:19:09. > :19:15.river release from her breeding stock can begin. Here we go. They
:19:16. > :19:18.are going in. These guys ard the first juvenile, captive reared ones,
:19:19. > :19:23.to ever go into this stretch of river. It's a warm fluffy moment,
:19:24. > :19:29.but they are not particularly fluffy! It is really good. @s Ben
:19:30. > :19:33.from the local Wildlife Trust explains, releasing them here is
:19:34. > :19:37.providing a real chance for these young crayfish to boost the wild
:19:38. > :19:41.population. We have already got a healthy population further down We
:19:42. > :19:46.are trying to spread the population along the stretch of this rhver The
:19:47. > :19:48.hope is they are will establish and through further reintroducthons we
:19:49. > :19:54.can get them to have a strong population here as well as further
:19:55. > :19:59.down in the stream. It doesn't take long for five years work to be
:20:00. > :20:07.dispersed in a few metres of river. The final one is going in. There you
:20:08. > :20:15.go, in you go. Swim free! Brilliant. That's it. All done. This is a
:20:16. > :20:18.complete unknown, whether it is going to work or not in this
:20:19. > :20:23.stretch. They are in such slall density. It will take sever`l years
:20:24. > :20:27.of monitoring to start seeing them growing and recruiting in the wild.
:20:28. > :20:34.Saving the white`clawed craxfish is not going to happen overnight. But
:20:35. > :20:46.the team from Bristol Zoo are giving it their best shot. Our onlx native
:20:47. > :20:51.species crayfish certainly needs all the help it can get.
:20:52. > :20:56.Now, parents everywhere strtggle with their children's fussy eating
:20:57. > :21:01.habits. But what if the way we perceive taste is genetic and
:21:02. > :21:04.differs from family to family? In our final film, we follow a
:21:05. > :21:09.professor from the University of Bristol as he attempts a
:21:10. > :21:15.ground`breaking experiment hnto the way we taste our food.
:21:16. > :21:19.That is what is known as a tongue map. For almost 100 years, ht was
:21:20. > :21:24.believed our tongues were dhvided into certain areas of taste. The
:21:25. > :21:29.whole tongue map idea is nonsense. Thank you. The so`called tongue map
:21:30. > :21:37.has been discredited since the 1980s. It's been in literattre for
:21:38. > :21:41.some time. It is wrong. It hsn't right at all. It is now thotght we
:21:42. > :21:45.have a combination of taste receptors all over our tongtes, so
:21:46. > :21:49.it is how we taste completely random, or could there be a genetic
:21:50. > :21:53.link? There is one man who hs determined to make sense of how as
:21:54. > :21:59.individuals we perceive the five basic tastes of salt, sweet, sour,
:22:00. > :22:03.bitter and umami. When you `re eating something, made by somebody
:22:04. > :22:09.else, what they taste when they made it is not what you taste whdn you
:22:10. > :22:12.eat it. Professor Peter Barham is a physicist with life`long interests
:22:13. > :22:17.in the science of cooking. His work has made him popular with wdll`known
:22:18. > :22:23.foodies and chefs. It causes it to heat up. They get hot and then move
:22:24. > :22:29.around... He is turning his attention to the genetics of taste.
:22:30. > :22:34.It tastes like that to you, but not to somebody else. He's got ` group
:22:35. > :22:39.of student volunteers ready to put on the largest`ever study on how
:22:40. > :22:43.closely related family membdrs perceive taste. I have made up three
:22:44. > :22:47.different concentrations of each solution and I would like you to
:22:48. > :22:52.test each one. You can pretdnd to be a family. You can make yourselves
:22:53. > :22:56.up. You can be a mum, dad or kid. This dummy run is to establhsh the
:22:57. > :23:01.concentration of the tasting solutions to be used for thd
:23:02. > :23:07.experiment which will be run in conjunction with BBC Learning and
:23:08. > :23:15.Bristol Food Connections Festival. Now, the strengths have been agreed,
:23:16. > :23:19.Peter is preparing the solutions. I have calculated how much I need I
:23:20. > :23:23.will fill the bottle up with water and shake it and then we have our
:23:24. > :23:27.solution. What is his motiv`tion for testing on such a grand scale? As
:23:28. > :23:32.far as I'm aware, this is the first time that anyone has tried to use a
:23:33. > :23:37.festival like this as a mechanism for getting data for a largd`scale
:23:38. > :23:41.experiment. People are coming through the door as families and
:23:42. > :23:45.they are doing this for us. We hope we will get a clear result. Peter
:23:46. > :23:49.believes a closer understanding of how families taste could help
:23:50. > :23:54.parents struggling to get their children to eat. One thing H get
:23:55. > :23:58.asked all the time is how do I make my kids eat Brussel sprouts. Kids
:23:59. > :24:06.are programmed not to want bitter things. If we knew that kids have a
:24:07. > :24:12.similar make`up of their tastebuds to us, we can probably tailor what
:24:13. > :24:26.we ask them to eat to things we like. That's all made. Readx to go.
:24:27. > :24:33.Everything is prepared. Petdr needs 1,000 families to get a large enough
:24:34. > :24:40.data set to see patterns, btt as the rain comes down at the BBC Bristol
:24:41. > :24:44.Food Connections Festival, will there be enough participants? Last
:24:45. > :24:47.weekend we had a fantastic run of people. This weekend, the wdather is
:24:48. > :24:51.rubbish, so we haven't got so many through yet. There is a ste`dy
:24:52. > :24:56.stream of people coming through I hope we will have 1,000 by the end
:24:57. > :25:01.of the weekend. Only time whll tell. But the team are giving it their
:25:02. > :25:04.all. We want to find out how your tongues work and how your children's
:25:05. > :25:09.tongues work. You will go to each of the five taste stations, each of you
:25:10. > :25:15.will take a cotton bud and wipe it over your tongue and mark it on the
:25:16. > :25:21.map. Off you go. All over the tongue, covering it as much as
:25:22. > :25:26.possible. It might not be to everyone's taste, but the experiment
:25:27. > :25:29.seems to be going well. There seems to be some similarity. Whether or
:25:30. > :25:33.not that was to do with the family or whether it was from the general
:25:34. > :25:36.population, I don't know. You do taste things differently. There are
:25:37. > :25:46.certain things they don't lhke. They have to eat them! The public have
:25:47. > :25:51.been generally very good. Bx the time they get down to the ulami
:25:52. > :25:55.station, they are getting ` what is umami? It is the savoury taste
:25:56. > :26:01.characterised by monosodium glutamate, or MSG. Did you recognise
:26:02. > :26:05.the taste? Most people tend to associate umami with Chinesd food.
:26:06. > :26:09.There are high amounts in Italian food, specifically in tomatoes, but
:26:10. > :26:19.also it's in cheeses as well, so things like Parmesan cheese. I like
:26:20. > :26:25.it. When I finished doing it, I got the cheesy taste of it. Mind tasted
:26:26. > :26:30.like cucumber. At least this family agrees that they like it! If not
:26:31. > :26:35.what it tastes like. Things are looking up as the weather ilproves.
:26:36. > :26:39.But does Peter expect to sed a link in how families taste? My gtt
:26:40. > :26:42.feeling is it will be like fingerprints, it will be basically
:26:43. > :26:46.not genetically determined, it will be determined by other things,
:26:47. > :26:48.certainly other people I have spoken to have suggested there shotld be an
:26:49. > :26:56.effect. I have no preferencd what the answer is. I want to know the
:26:57. > :27:01.answer. After a summer of inputting and data`wrangling for studdnt Joe,
:27:02. > :27:04.the results are in. The restlts have been positive. The chance of them
:27:05. > :27:09.tasting it in the same placd, we found to be 40%. As opposed to two
:27:10. > :27:12.unrelated people, which would be 25%. There is about a 15%
:27:13. > :27:17.difference, which is a signhficant result. It's been quite a lot of
:27:18. > :27:22.work. A lot of data has been gone through. The end result is positive.
:27:23. > :27:27.The fact we have such a nicd result, it makes it worthwhile. Aftdr coming
:27:28. > :27:32.up with a result that surprhsed Peter, what's next for the genetics
:27:33. > :27:35.of taste? This leads into an exciting new area of sciencd,
:27:36. > :27:39.whether or not taste is gendtically inherited. There are a lot of
:27:40. > :27:43.reasons why we could have got the result we did ` that has to be
:27:44. > :27:58.tested out. We will have to do a lot more work to see how genuind this
:27:59. > :28:03.is. It could lead to new interesting bits of science. It will go
:28:04. > :28:08.somewhere! So, your family could be taking part in a refined experiment
:28:09. > :28:11.at next year's festival. Kedp an eye on the Bristol Food Connecthons
:28:12. > :28:14.Festival website for details. Well, that is just about it for tonight.
:28:15. > :28:22.Don't forget to keep in touch with what we are up to via Twittdr. Or
:28:23. > :28:25.you can send us an e`mail! For all of us here, thanks for
:28:26. > :28:35.watching. Good night. Next week, we investigate why so
:28:36. > :28:40.many women are discovering their marriages are not legal.
:28:41. > :28:44.I would say that hundreds of thousands are suffering frol having
:28:45. > :28:49.marriages which have no leg`l effect under English law.
:28:50. > :29:03.And on the hunt for truffles in Wiltshire.
:29:04. > :29:06.Hello, I'm Ellie Crisell with your 90 Second Update.
:29:07. > :29:09.The parents of seriously ill Ashya King are tonight in a Spanish
:29:10. > :29:15.They were arrested after removing him from a Southampton hospital
:29:16. > :29:19.The family say they did it to get alternative cancer treatment.
:29:20. > :29:23.New Government measures to try to stop Britons going to fight in Syria
:29:24. > :29:26.Police will be able to seize passports before they travel.
:29:27. > :29:29.But there's no deal yet on stopping them returning here
:29:30. > :29:33.Five-year-olds in England will now be learning them at school.
:29:34. > :29:35.It's part of new curriculum changes - some
:29:36. > :29:46.Nude photos of celebrities including Jennifer Lawrence have
:29:47. > :29:50.The Hunger Games actress is taking legal action.