Animal Nutrition

Question 1

Carbohydrates (Sugar and starch)
Q1: What are carbohydrates made of?
Q2: Give the test for starch.
Q3: Give the test for reducing sugars.
Q4: Principle sources of carbohydrates?
Q5: Dietary importance of carbohydrates?

Answer 1

Q1: Carbon, hydrogen, oxygen
Q2: Iodine un potassium iodide solution
Q3: Benedict’s test.
Q4: Starch: bread, potatoes, cereals.
- Sucrose: artificial sugar products
- Glucose and fructose: Fruits and vegetables
- Cellulose: Plant cell walls
Q5: Most readily available source of energy (oxidised during respiration)
- excess: converted to glycogen or fat by the liver.

Question 2

Fats
Q1: What are fats made of?
Q2: Test for fats?
Q3: Principle sources?
Q4: Dietary importance?
Q5: What happens to excess?
Q6: How is adipose tissue formed?

Answer 2

Q1: carbon, hydrogen, oxygen
Q2: Ethanol emulsion test
Q3: animal fats: dairy
plant fats: nuts and oils
Q4: 1. structural role in cells
2. long term energy reserve
3. converted to adipose tissue: deposited under the skin and keeps us warm
Q5: converted to adipose tissue and stored under skin, around kidneys, around abdomen
Q6: Certain cells accumulate fat droplets in their cytoplasm. they join together to form globules, then forming tissue.

Question 3

Proteins
Q1: What are proteins made of?
Q2: test for proteins?
Q3: Role in cells?
Q4: Principle sources?
Q5: What happens to excess?

Answer 3

Q1: Carbon, hydrogen, oxygen, nitrogen, sometimes sulfur
Q2: Biuret’s solution
Q3: Structural (membranes, organelles) and enzymes.
Q4: animal protein: meat and dairy
plant protein: maize, beans, cereals
Q5: deaminated in the liver

Question 4

Vitamins
Q1: Common features of all vitamins?
Q2: Principle sources and dietary importance of vitamin C?
Q3: Condition caused by vitamin C deficiency, and its symptoms?
Q4: Principle sources and dietary importance of vitamin D?
Q5: diseases caused by vitamin D deficiency, and their symptoms?

Answer 4

Q1: not used for energy, not used structurally, needed for chemical reactions in the cells.
Q2: citrus fruits, tomatoes.
importance: needed for growth and development, and repair of body tissues
Q3: scurvy, symptoms: weakness, anemia, gum disease, skin problems
Q4: dairy, fish and liver.
importance: aids absorption to maintain normal levels of calcium and phosphorus
Q5: rickets, osteoporosis
symptoms: brittle bones, bowed bones, thickened wrists, stunted growth

Question 5

Calcium
Q1: Principle sources?
Q2: Dietary importance of calcium?
Q3: How can calcium be absorbed effectively?
Q4: Conditions by its deficiency, and symptoms?

Answer 5

Q1: dairy, and green vegetables (but present in most foods)
Q2: 1. calcium phosphate: gives hardness to bones and teeth
2. present in plasma, important role in blood clotting
3. Needed for the chemical changes that make muscles contract
4. needed for transmission of nerve impulses
5. needed for making collagen, which is used in making connective tissues
Q3: using bile salts and vitamin D (otherwise insoluble)
Q4: Rickets and osteoporosis
symptoms: stunted growth, brittle bones, thickened wrists.

Question 6

Iron
Q1: Principle sources?
Q2: Dietary importance of iron?
Q3: disease caused by is deficiency, and its symptoms?

Answer 6

Q1: red meat, especially liver and kidney
Q2: 1. part of the hemoglobin molecule: important for oxygen uptake
2. used to make RBCs (when they break down, it is stored in the liver and used to make more RBCs)
3. needed in muscles
4. needed in enzyme systems in cells
Q3: anemia (because insufficient hemoglobin is made, reducing blood’s capacity for oxygen uptake)
Symptoms: fatigue, breathlessness, headaches, pale skin.