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ANSC 221 > ANSC 221 - Nutrition Part 1 > Flashcards

ANSC 221 - Nutrition Part 1 Flashcards

1
Q

Helped open the modern of nutrition by proposing a single plant feeding experiment

A

Stephen Babcock

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2
Q

Early observation published on nutritional physiology by collaborate with St. Alexio Martin

A

William Beaumont

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3
Q

The very first nutritional experiment recorded

A

Daniel

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4
Q

French scientist during the Age of Enlightenment, credited as being the Father of Nutrition. Credited with recognizing “Life is a chemical process”

A

Antoine Lavoisier

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5
Q

Observe sailors with scurvy; they were healed with citrus juice

A

Dr. James Lind

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6
Q

Helps cool an animal when it sweats

A

High latent heat of vaporization

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7
Q

Keeps body temperature from increasing quickly with exercise

A

High specific heat

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8
Q

Helps get in nutrients to cells and waste materials away from cell

A

High dielectric constant

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9
Q

Which nutrients class provide most of the energy in most livestock diets?

A

Carbohydrates (C,H,O)

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10
Q

Which nutrients class has the highest energy concentration

A

Fat (2.25 times)

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11
Q

What are proteins made of

A

Amino Acid

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12
Q

What are fats made of

A

glycerol and fatty acid

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13
Q

What are carbohydrates made of

A

Sugars (saccharides)

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14
Q

Fats contain how many times as much energy as carbs or protein

A

2.25

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15
Q

Plants typically contain most energy in form of

A

carbohyrdates

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16
Q

What are the 3 sources of water in animals

A

Drinking, Water in feed, and Metabolic water

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17
Q

Glucose + Galactose

A

Lactose

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18
Q

Glucose + Glucose with (b) beta bonds

A

Cellulose

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19
Q

Glucose + Fructose

A

Sucrose

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20
Q

Glucose + glucose (a) alpha bond

A

Maltose

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21
Q

Which of the following is a pentose

A

Ribose

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22
Q

What is the difference between starch and cellulose (3 differences)

A

Both are made of sugars
Cellulose is beta bond
Starch is alpha bond

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23
Q

What substance is analyzed as part of crude fiber, and it is indigestible and binds to other things to decrease their disability?

A

Lignin

24
Q

What is the function of carbohydrates in the diet

A

provide energy

25
Q

Why does fat have more energy than carbohydrates

A

Fats contain less oxygen than carbohydrates
More hydrogen and carbon

26
Q

Which will go rancid quicker, saturated fat or an unsaturated fat

A

unsaturated fat

27
Q

What is probably the most common and first effect of a fatty acid deficiency

A

Skin problem

28
Q

What are the Essential Fatty Acids

A

Linolenic, Linoleic, Arachidonic

29
Q

What is the Long Chain Fatty Acids of energy (3)

A

Palmitic, Stearic, Oleic

30
Q

What are the Volatile Fatty Acids or VFA

A

Acetic, Propionic, and Butyric

31
Q

What are the effects of water restriction (3)

A

Death, Decrease food intake, Hemoconcentration of Blood

32
Q

Name 3 polysaccharides

A

Cellulose, Glycogen, Starch

33
Q

What was the significance of the single plant feeding experiment

A

It began the golden age of nutrition such as vitamins

34
Q

Name the six class of nutrients

A

Water, Carbohydrates, Fats, Protein, Vitamins, and MInerals

35
Q

What is the function of water in the animal (4)

A

Temperature regulation, Movement of nutrition, takes part in chemical reactions, where a chemical reaction takes places

36
Q

Which disaccharides is a repeating unit of starch

A

Maltose

37
Q

Which disaccharides is a repeating unit of cellulose

A

Cellobiose

38
Q

Which bond does the animal not make enzymes to digest

A

Beta

39
Q

What are the good and bad things about Lignin

A

Good: protects plants from disease and insect resistance. Give plant structure to stand
Bad: Indigestible for animals

40
Q

What are the methods of analyzing carbs

A

Crude fiber and NFE

41
Q

What is fat soluble in

A

Ether

42
Q

List the 10 Essential Amino Acids

A

PVT TIM HALL
Phenylalanine
Valine
Threonine
Tryptophan
Isoleucine
Methionine
Histidine
Arginine
Lysine
Leucine

43
Q

Can non ruminant digest non protein nitrogen

A

No

44
Q

Why are linoleic, linolenic, and arachidonic acids considered essential fatty acids

A

They can’t produce them on their own

45
Q

What is the equation for calculating crude protein

A

Nitrogen x 6.25

46
Q

Is the quality or quantity of protein more important for non ruminanat

A

Quality

47
Q

Is the quality or quantity of protein more important for ruminant

A

Quantity

48
Q

What happens when amino acids are supplied in excess

A

Energy will be made and deaminate the nitrogen

49
Q

What would be the properties of ideal protein

A

Ideal protein would meet the essential amino acids of the animals, with non excess and the right level of nonessential

50
Q

What is special about methionine concerning isomer form

A

Both D and L synthesis of methionine is practical

51
Q

What is special about methionine concerning isomer form

A

Both D and L synthesis of methionine is practical.

52
Q

Which amino acid is active in both the D and L form making it cheaper to magnufacture

A

Methionine

53
Q

Which amino acid is active in both the D and L form making it cheaper to manufacture

A

Methionine

54
Q

Which amino acid is usually the most limiting, for most animal, in most feed?

A

Lysine

55
Q

Name all of the branched chain amino acids, which are metabolized improperly resulting in Maple Syrup Disease

A

Valine, Leucine, Isoleucine

56
Q

What is difference between true protein and crude protein

A

True protein - is composed of amino acid connected together by protein bonds
Crude protein - is our estimate of true protein based on nitrogen content

ANSC 221 (5 decks)

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