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02 BIO - TERMS > BIO - TERMS - NUTRIENT > Flashcards

BIO - TERMS - NUTRIENT Flashcards

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Biology 101 flashcards
1
Q

Abiotic stress

A

Physical environmental factors that influence plant growth and development including light, temperature, pH or available nutrients.

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2
Q

alimentary

A

(al-i-men′ter-ē) Relating to food or nutrition.

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3
Q

Allochthonous

A

Indicates that food sources are imported into an ecosystem, e.g., leaves from trees imported into a stream. Alternatively used to describe microorganisms adapted to a rapid growth rate.

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4
Q

amylase

A

Enzyme found in saliva and pancreatic juice that digests amylose and straight chains in amylopectin.

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5
Q

anaerobic sludge digester

A

Anaerobic digestion used in secondary sewage treatment.

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6
Q

anorexia nervosa

A

A psychiatric disorder characterized by an obsession with food, an intense fear of gaining weight, and voluntary maintenance of weight at below-normal levels.

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7
Q

aseptic packaging

A

Commercial food preservation by filling sterile containers with sterile food.

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8
Q

Autochthonous

A

Indicates that food sources are produced within an ecosystem. Alternatively used to describe microorganisms adapted to a slow growth but maintenance energy.

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9
Q

Biodeterioration

A

Deterioration of materials (minerals, wood biological and synthetic polymers, etc.) by the action of microorganisms. Results can be the acceleration of mineral weathering, rotting of wood, impairment of synthetic polymers by degradation of plasticizers, increasing brittleness, staining, and hydrating.

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10
Q

bioenergetics

A

The process by which the body converts foods such as carbohydrates, proteins, and fats into a biologically useable form of energy.

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11
Q

bioenhancer

A

Nutrients such as nitrate and phosphate that promote microbial growth.

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12
Q

biological value (BV)

A

The amount of nitrogen from protein digested, absorbed, and used by the body but not excreted.

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13
Q

Biostimulation

A

A kind of active bioremediation where nutrients and/or electron acceptors/donors are added to promote desired microorganisms.

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14
Q

body composition

A

The relative contributions to a person’s mass made by different substances or tissues. Body composition can be broken down in various ways, such as fat mass and fat-free mass, or as water, bone mineral mass, other fat-free mass, and fat mass.

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15
Q

bolus

A

(bō′lŭs) A single quantity of something, such as a mass of food swallowed.

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16
Q

Bottom-up proteomics

A

Analytical strategy in proteomics employing protein fragmentation into peptides by enzymatic digestion followed by (usually mass spectrometry) (DS) analysis of the resulting peptides and reconstruction of the protein structure.

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17
Q

bulimia nervosa

A

A psychiatric disorder characterized by large, uncontrolled eating binges followed by compensatory behavior, such as forced vomiting.

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18
Q

butyrate

A

A short chain fatty acid produced abundantly by anaerobic digestion of carbohydrates in the intestine by commensals that can influence host cells in several ways, acting as an energy source for enterocytes and as an inhibitor of histone deacetylases.

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19
Q

cAMP receptor protein (CRP)

A

In bacteria, a specific regulatory protein that controls initiation of transcription of the genes that produce the enzymes required for the cell to use some other nutrient when glucose is lacking; also called catabolite gene activator protein (CAP).

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20
Q

capillarization

A

An increase in the capillary networks that bring oxygen and nutrients to the tissues of the body.

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21
Q

Carnivorous plants

A

Plants that attract, trap, and digest prey followed by nutrient absorption.

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22
Q

celiac disease

A

A chronic condition of the upper small intestine caused by an immune response directed at gluten, a complex of proteins present in wheat, oats, and barley. The gut wall becomes chronically inflamed, the villi are destroyed, and the gut’s ability to absorb nutrients is compromised.

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23
Q

celiac sprue

A

Autoimmune disorder of the small intestine that leads to diarrhea, abdominal distension, and malabsorption of nutrients. Sometimes used interchangeably with gluten-sensitive enteropathy.

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24
Q

chyme

A

(kı̄m) Mixture of partially digested food and gastric juice within the gastrointestinal tract.

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25
Q

clay

A

A powdered form of a mineral (such as an aluminosilicate) mixed with water.

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26
Q

Connectance

A

Ratio of observed to total number of possible links in food web.

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27
Q

continuous flow

A

An industrial fermentation in which cells are grown indefinitely with continual addition of nutrients and removal of waste and products.

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28
Q

Copper

A

A trace mineral; present in many enzymes that use molecular oxygen as a substrate.

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29
Q

cotranslation

A

The addition of a mineral-containing amino acid through the process of translation in polypeptide synthesis via a triplet codon. In most cases, this refers to the addition of selenocysteine to a polypeptide.

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30
Q

culture medium

A

The nutrient material prepared for growth of microorganisms in a laboratory.

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31
Q

DASH (Dietary Approaches to Stop Hypertension) eating plan

A

A diet developed in conjunction with the National Heart, Lung and Blood Institute to control high blood pressure. The diet is low in sodium and encourages the consumption of nuts, whole grains, fish, poultry, fruits, and vegetables while lowering the consumption of red meats, sweets, and sugar. It is also abundant in potassium, magnesium, and calcium.

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32
Q

Detritus food chain

A

Based on the consumption of dead organic matter.

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33
Q

dietary fiber

A

A class of carbohydrates that is resistant to digestion.

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34
Q

dietary folate equivalent

A

A unit of measure used to indicate the conversion of folic acid to folate. Folic acid is more potent than the folate that occurs naturally in foods, so the amount of folic acid consumed is multiplied by a factor of 1.7 to give the dietary folate equivalent.

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35
Q

dissimilation

A

A metabolic process in which nutrients are not assimilated but are excreted as ammonia, hydrogen sulfide, and so on.

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36
Q

electron carrier

A

A protein, such as a flavoprotein or a cytochrome, that can reversibly gain and lose electrons; functions in the transfer of electrons from organic nutrients to oxygen or some other terminal acceptor.

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37
Q

Endosperm

A

Nutritive tissue that develops in the embryo sac of most angiosperms. It usually forms after the fertilization of the two fused primary endosperm nuclei of the embryo sac with one of the two male gamete nuclei. In most diploid plants, the endosperm is triploid (3n).

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38
Q

enteric division

A

A division of the autonomic nervous system that innervates the digestive organs; consists of the myenteric and submucous plexuses.

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39
Q

enterocyte

A

A cell lining the wall of the small intestine that is involved in the absorption of nutrients.

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40
Q

Exploitation ecosystem hypothesis (EEH)

A

Nutrient limited habitats support small herbivore populations.

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41
Q

fixing

A

(1) In slide preparation, the process of attaching a specimen to a slide. (2) Regarding chemical elements, combining elements so that a critical element can enter the food chain. See also Calvin-Benson cycle; nitrogen fixation.

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42
Q

fluoridation

A

The addition of the mineral fluoride to water to help prevent dental caries.

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43
Q

Food chain

A

Linear sequence of transfer of food from one organism to another.

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44
Q

Food web

A

A system of interconnected food chains.

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45
Q

functional fiber

A

A fiber that consists of isolated, nondigestible carbohydrates that have beneficial physiologic effects in humans.

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46
Q

functional food

A

A food that provides health benefits beyond basic nutrition.

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47
Q

gangue

A

The undesirable minerals that are separated from specific ores.

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48
Q

Gastric bypass

A

A type of bariatric surgery in which the upper portion of the stomach is stapled to prevent food from entering the distal portion of the stomach, and an opening is created from the stomach to the small intestine in which a portion of the duodenum is bypassed to decrease absorption. Roux-En-Y bypass is another name.

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49
Q

Gastric sleeve

A

A type of bariatric surgery in which a portion of the stomach is stapled so that food passes from the esophagus, through the stomach sleeve, and enters the small intestine.

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50
Q

ghrelin

A

A peptide secreted by cells in the stomach that stimulates appetite by activating orexigenic neurons in the hypothalamus.

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51
Q

goitrogen

A

A substance, normally present in food, that interferes with iodine utilization by the thyroid gland.

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52
Q

Grazing food chain

A

Based on consumption of living primary producers.

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53
Q

Green world hypothesis (HHS)

A

Predator populations suppress herbivory in nutrient limited habitats.

54
Q

gum

A

Water-soluble polysaccharides derived from plants, seaweed, or bacterial fermentation that are used as thickeners, gels, emulsifiers, and stabilizers in food.

55
Q

Hazard Analysis and Critical Control Point (HACCP)

A

System of prevention of hazards, for food safety.

56
Q

health claim

A

Allowable claim regarding the relationship between a nutrient or food and an aspect of health or function. Health claims are provided by the FDA in the United States and European Commission in the EU.

57
Q

hepatic portal vein

A

Principal vein that drains blood from the digestive tract and the pancreas and circulates blood through the liver before going to the heart. Also known as the portal vein.

58
Q

high-fructose corn syrup (HFCS)

A

Enzymatically processed corn starch whereby some of the glucose is converted to fructose to achieve a desired sweetness. HFCS is used as a commercial sweetener and is popular in sport foods.

59
Q

Hydrothermal vent

A

Fissure in ocean floor where superheated mineral-rich water emerges.

60
Q

Hypersensitive sites

A

Regions in the DNA that are highly susceptible to digestion with endonucleases.

61
Q

indicator organism

A

A microorganism, such as a coliform, whose presence indicates conditions such as fecal contamination of food or water.

62
Q

ingestion

A

(in-jes′chŭn) Introduction of food and drink into the GI tract.

63
Q

instrumental conditioning

A

A learning procedure in which a response, such as a motor act, is associated with a stimulus reward, such as food.

64
Q

Interaction strength

A

Measures strength or importance of a link in a food web.

65
Q

kwashiorkor

A

Historically known as protein undernutrition, but more recently recognized as a disease caused by lack of both protein and energy; the symptoms in a child include edema, fatty liver, dermatitis, irritability, depigmented hair, and anorexia. It is a specific type of protein– calorie malnutrition.

66
Q

lactose

A

Disaccharide found in milk and dairy; it is digested by the enzyme lactase.

67
Q

limiting

A

A term used to describe a lack of certain dietary amino acids to make a protein due to insufficient levels in foods or diet.

68
Q

limiting amino acid

A

The essential amino acid present in the smallest amount in a protein food.

69
Q

lysosomal storage diseases

A

Genetic diseases resulting from defects in or a lack of one or more functional hydrolases in lysosomes of some cells, leading to accumulation of undigested substrates in lysosomes and consequent cell pathology.

70
Q

Macronutrient

A

Mineral nutrient required in concentrations in excess of 0.5 mg kg−1 dry matter.

71
Q

major mineral

A

A mineral whose estimated average daily dietary need is 100 milligrams or more and that represents more than 0.01% of total human mass.

72
Q

maltose

A

Disaccharide found in limited amounts in the diet; produced when starch is broken down. Maltose is digested in the small intestine by the enzyme maltase

73
Q

marasmus

A

A type of protein–calorie malnutrition characterized by severe calorie deficiency leading to extreme emaciation with muscle wasting and dry, loose skin.

74
Q

mastication

A

(mas-ti-kā′shŭn) Chewing ingested food.

75
Q

Micronutrient

A

Mineral nutrient required in concentrations below 0.5 mg kg−1 dry matter.

76
Q

mineral

A

A homogeneous, naturally occurring, crystalline inorganic solid.

77
Q

Mineral nutrient

A

Element without a plant cannot complete its life cycle. A specific function is known and the deficiency of the nutrient causes specific symptoms.

78
Q

Mineralization

A

As used here indicates the ultimate biological breakdown of an organic compound to CO2 and H2O; may have different meanings in other biological / soil science disciplines.

79
Q

minor mineral

A

A mineral present in the human body as less than 0.01% of total mass. Minor minerals may act as cofactors in human tissues or may be part of various compounds, or both. Also known as a trace element or mineral.

80
Q

most probable number (MPN) method

A

A statistical determination of the number of coliforms per 100 ml of water or 100 g of food.

81
Q

mTORC1 (mechanistic target of rapamycin complex 1)

A

A multiprotein complex of mTOR (mechanistic target of rapamycin) and several regulatory subunits, which together have activity as a Ser/Thr protein kinase. Stimulated by nutrients and energy-sufficient conditions, it triggers cell growth and proliferation.

82
Q

Myrmecophilic plants

A

Plants that reward ants with food such as extrafloral nectar or foodbodies.

83
Q

NAD+/NADH (nicotinamide adenine dinucleotide/reduced nicotinamide adenine dinucleotide)

A

Electron carrier system that participates in oxidation–reduction reactions, such as the oxidation of food molecules. NAD+ accepts the equivalent of a hydride ion (H–, a proton plus two electrons) to become the activated carrier NADH. The NADH formed donates its highenergy electrons to the ATP-generating process of oxidative phosphorylation.

84
Q

Net primary productivity (NPP)

A

Total amount of energy or nutrients accumulated by an ecological unit, i.e., an organism, a population, or an ecosystem.

85
Q

net protein utilization (NPU)

A

A measure of how efficiently protein is used by an organism; the NPU is the biological value (BV) multiplied by the digestibility of the protein. neuromuscular junction The anatomic structure (synapse) intersecting a muscle fiber and nerve fiber.

86
Q

New molecular entity, NME

A

A new biologically active chemical substance approved for sale as a drug by the U.S. Food and Drug Administration.

87
Q

Nonpolypoid Colorectal Cancer

A

A form of cancer found in the lower digestive tract, sometimes inherited as a dominant condition.

88
Q

nutraceutical

A

The functional or chemical component of a food that provides a health benefit beyond basic nutrition.

89
Q

nutrient

A

Chemicals obtained from food that are necessary for normal function in cells.

90
Q

nutrient agar

A

Nutrient broth containing agar.

91
Q

nutrient broth

A

A complex medium made of beef extract and peptone.

92
Q

Nutrient cycle

A

Pathways of chemical elements or organic molecules through ecosystems.

93
Q

Nutrient spiral

A

Description of nutrient cycling in streams because of downstream displacement.

94
Q

Nutrient uptake efficiency

A

Amount of nutrient taken up compared to the amount of nutrient present in soil.

95
Q

Nutrient use efficiency

A

Amount of biomass produced per unit of nutrient acquired.

96
Q

ore

A

A rock that contains a high concentration of a specific mineral.

97
Q

orexigenic

A

Tending to increase appetite and food consumption.

98
Q

parasympathetic division

A

A division of the autonomic nervous system that maintains heart rate and respiratory, metabolic, and digestive functions under normal conditions; its peripheral axons emerge from the brain stem and sacral spinal cord. See also sympathetic division.

99
Q

phagocyte

A

A cell capable of engulfing and digesting particles that are harmful to the body.

100
Q

polydextrose

A

A polysaccharide polymer of glucose and sorbitol used as a bulking agent in foods to bolster fiber claims and to impart sweetness in order to reduce the amount of sugar in foods.

101
Q

Postprandial thermogenesis

A

Metabolic heat production in response to food intake.

102
Q

pour plate method

A

A method of inoculating a solid nutrient medium by mixing bacteria in the melted medium and pouring the medium into a Petri dish to solidify.

103
Q

predatory aggression

A

Attack behavior, often with the goal of obtaining food, accompanied by few vocalizations and low ANS activity.

104
Q

protein digestibility corrected amino acid score (PDCAAS)

A

A measure of protein quality that takes into account both the quality as determined by its individual amino acid score and the percent digestibility of the protein.

105
Q

protein–energy malnutrition (PEM)

A

A general term used to describe a condition caused by a lack of both protein and calories. Types include kwashiorkor and marasmus.

106
Q

pyrometallurgy

A

A technique of extractive metallurgy in which heat is used to extract a metal from its mineral.

107
Q

resistant dextrins

A

The indigestible components of starch breakdown products resulting from heat/acid and enzymatic (amylase) treatment.

108
Q

resistant starches

A

Naturally occurring starches that are not completely hydrolyzed by amylases in the upper digestive tract.

109
Q

Resource acquisition

A

Uptake of nutrients and water from the soil by roots and of CO2 and light energy from the atmosphere by leaves.

110
Q

retort

A

A device for commercially sterilizing canned food by using steam under pressure; operates on the same principle as an autoclave but is much larger.

111
Q

Rhizosphere bacteria

A

Mainly Proteobacteria (α β γ). Composition affected by plant genotype and nutrient status.

112
Q

River Continuum Concept (RCC)

A

Describes responses of biological communities and food webs to physical and chemical changes in a river from spring to mouth.

113
Q

roasting

A

Heating that causes a chemical reaction between a furnace atmosphere and a mineral in order to process ores.

114
Q

Roux-En-Y

A

A type of bariatric surgery where the upper portion of the stomach is stapled to prevent food from entering the distal portion of the stomach, and an opening is created from the stomach to the small intestine where a portion of the duodenum is bypassed to decrease absorption. Gastric bypass is another name.

115
Q

sanitization

A

The removal of microbes from eating utensils and food preparation areas.

116
Q

saprophyte

A

An organism that obtains its nutrients from dead organic matter.

117
Q

satiety signal

A

A factor that reduces the drive to eat without causing sickness; examples are gastric distension and cholecystokinin released by the intestinal cells in response to food.

118
Q

secondary immunodeficiencies

A

Deficiencies in immune function that are a consequence of infection (e.g., HIV infection), other diseases (e.g., leukemia), malnutrition, etc..

119
Q

Shotgun proteomics

A

Analytical strategy in proteomics, a special type of the bottom-up approach. Enzymatic digestion of a whole protein mixture followed by different orthogonal liquid chromatography steps for peptide separation and mass spectrometry for their identification.

120
Q

smooth muscle

A

A type of muscle in the digestive tract, arteries, and related structures; innervated by the autonomic nervous system and not under voluntary control.

121
Q

Stilbenes

A

A class of nonflavanoid polyphenolic compounds that are often found in foods. stroke volume The volume of blood pumped with each heartbeat.

122
Q

structure/function claim

A

Describes the role of a nutrient or dietary ingredient intended to affect normal structure or function in humans. subcutaneous Beneath the skin.

123
Q

sympathetic division

A

A division of the autonomic nervous system that in fight-or-flight situations activates physiological responses, including increased heart rate, respiration, blood pressure, and energy mobilization and decreased digestive and reproductive functions; its peripheral axons emerge from the thoracic and lumbar spinal cord. See also parasympathetic division.

124
Q

temperature abuse

A

Improper food storage at a temperature that allows bacteria to grow.

125
Q

tertiary sewage treatment

A

A method of waste treatment that follows conventional secondary sewage treatment; nonbiodegradable pollutants and mineral nutrients are removed, usually by chemical or physical means.

126
Q

thermic effect of food (TEF)

A

A component of total energy expenditure; the increase in energy expenditure associated with the digestion, absorption, processing, and storage of food and its components.

127
Q

thermophilic anaerobic spoilage

A

Spoilage of canned foods due to the growth of thermophilic bacteria.

128
Q

Top-down proteomics

A

Analytical strategy in proteomics where entire proteins are analyzed by mass spectrometry while time-consuming digestion to peptides as in the bottom-up approach is avoided. Proteins are fragmented in the gas phase of the mass spectrometer followed by determination of the exact mass of the fragments and reconstruction of the protein sequence on the basis of the identified fragments.

129
Q

transcellular transport

A

Transport of solutes, such as nutrients, across an epithelium, by means of membrane transport proteins in the apical and basal faces of the epithelial cells.

130
Q

ultra-high-temperature (UHT) treatment

A

A method of treating food with high temperatures (140–150°C) for very short times to make the food sterile so that it can be stored at room temperature.

131
Q

vegetative

A

Referring to cells involved with obtaining nutrients, as opposed to reproduction.

02 BIO - TERMS (66 decks)

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