Taste repellents often contain at least one of these compounds.

• A. Capsaicin
• B. Thiram
• C. Capsaicin or Thiram
• D. Egg solids

Answer: (C)

Taste repellents work by making the treated material taste bad or feel irritating to the animal, so they avoid feeding on it. Capsaicin is the spicy compound in chili peppers that triggers a burning sensation in mammals, and it’s commonly used to deter mammals from eating treated crops, seeds, or baits. Thiram is a pesticide that also has a bitter or deterrent taste, and it’s used in some repellent formulations and seed treatments to discourage consumption by animals. Egg solids, by contrast, aren’t used as repellents; they’re more likely to be part of attractants or nutrient components in bait, not something that repels. So a taste repellent product is typically formulated with at least one of these deterrent compounds, making capsaicin or thiram the best fit for the statement.