Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

ADAT Study > Biochemistry > Flashcards

Biochemistry Flashcards

1
Q

Essential Nutrient

A

Body does not produce and does not make in sufficient quantities

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Nonessential Nutrient

A

Body utilizes but are not required for life

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Carbohydrates Functions

A

Primary: Fuel brain, RBC and CNS. Body source of quick energy
Secondary: Fiber and fat oxidation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Excess Cabohydrates

A

Converted to triglycerides and stored as fats

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Carbohydrate Energy

A

4 kcal/g

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Glucose

A

Main fuel for RBC and bloodstream

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Fructose

A

Sweetest and converted to lactic acid by S. Mutans

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Galactose

A

Converts lactose to breast milk

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Sucrose

A

Glucose and fructose, table sugar, broken down in the walls of small intestine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Lactose

A

Glucose and galactose, milk products and unique to mammals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Lactose Intolerance

A

Lack of enzyme to convert lactose to glucose and galactose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Maltose

A

Glucose and Glucose, plant sugar, forms as starch and enters blood, appears when starch is borken down

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Polysachhrides

A

Inulin, starch, and cellulose. Can all be borken down at a slow rate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Fiber

A

Non-digestible polysachhrides, cellulose. Some bacteria can convert these to fatty acids absorbed in the intestines

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Water soluble Polysachrrides

A

Slows transit time of GI, delays glucose absorption

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Water Insoluble Polysachrrides

A

Speeds up transit time of GI tract

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Sugar Alcohols

A

Sweetners and provide calories, metabolize at a slower rate, and not readily absorbed by small intestine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Xylitol

A

5 carbon sugar alcohol, absorbed slowly or completely by small instestine, no insulin release, Antimicrobial, causes rise in salivary pH. Recommend 10 mg/day

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Caries Process

A

amylase digest sugars to sucrose, glucose and fructose. Bacteria use these to produce acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Enamel critical pH

A

5.5 or less

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Artificial Sweetners

A

No nutrients and no calories

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Saccharin

A

200-700x sweeter than sucrose. Soft drinks and table sweetners
Brand Name: Sweet n Low

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Aspertame

A

200x sweeter than sucrose. composed of aspartic acid, phenylalinine, and methanol. Not stable in heat
Brand Name: Equal and Nutra Sweet

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Adverse Effects of Aspertame

A

headaches, dizziness, seizures. PKU warning.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Acesulfame
200x sweeter than sucrose. Found in gum and non-dairy creamer, and gelatin puddings
26
Sucrolose
400-700x sweeter than sucrose, Stable in heat, Brand Name: Splenda Gum and dairy products, canned fruits and syrup
27
Neotame
Stable in heat. Often blended with other sweetners, made from proteins
28
Proteins
Build and repair cells
29
Energy from proteins
4 kcal/gram
30
Essential amino acids
Body cannot make these and must be obtained form diet 9 AA
31
Nonessential amino acids
Body can make as long as nitrogen is present. 11 AA
32
Complete proteins
Foods that have all 9 EAA . Animals and soy beans
33
Incomplete proteins
foods that have some but not all 9 EAA's. Plant proteins
34
Complementary Proteins
combine multiple to gain essential amino acids
35
Protein Functions
Growth and maintenance PRovide energy with carbs are lacking Fluid and eletrolyte balance Enzyme and hormones Genetic material Blood clotting Vision Pigments
36
PKU
Genetic Disorder Causes Mental retardation Liver cannot digest phenylalanine Normally digested to tyrosine
37
Marasmus
Body adapting to starvation Chronic condition Common in children 6-18 months NO EDEMA
38
Kwashi Kor
Acute Condition between 18 months and 2 years. Severe protein deficiency Edema in legs abdomen and face Child fails to grow Delayed eruption and hypoplasia of teeth Hair color changes
39
Lipids
95% triglycerides, phospholipids and steroids Helps with satiation, flavor and texture Provide insulation and organ protection
40
Lipid energy
9 kcal/gram
41
Fat Soluble vitmains
A, D, E, and K Stored in the liver and fatty tissues
42
Triglycerides
Primary form of lipids
43
Saturated Fatty Acids
Solid and room temperature Increase colesterol
44
Monounsaturated Fatty Acids
Increase HDL and Decrease LDL Example: Olive Oil
45
Polyunsaturated Fatty Acids
Lowers both HDL and LDL Example: Vegetable Oil
46
Essential Fatty Acid
Linoleic Fatty Acid (Omega 6) found in Vegetable oils Linolenic Fatty Acid (Omega 3) found in fish and plant oils Both maintain cell membrane and help with clotting.
47
Sterols
Fat waxy substance made in the liver Used for cell membrane and hormone production Cell membrances, myelin, steriod hormones, and Vitamin D
48
Vitamin A Functions
Prevents night blindness Immunity and protein synthesis Antioxidant Maintain mucos membrane
49
Sources of Vitamin A
Retinols (animal fats and fish) Carotenoids (orange yellow and green vegetables)
50
Deficiency of Vitamin A
Night blindness, decreased immune response, and dry eyes
51
Vitamin K functions
Blood Clotting and blood clotting factor pro-thrombin
52
Source of Vitamin K
leafy green vegetables
53
Deficieny of Vitamin K
Hemorrage
54
Vitamin D Functions
Absorb calcium and phophorus Assist in formation of teeth and bones
55
Vitamin D Sources
Exposure to sunlight and fish
56
Ricketts
Soft bones due to failure to calcify normally Children Bowed Legs, enlarged head, deformed pelvis
57
Osteomalacia
Adult form of ricketts Calcium is taken from bones to make up for lack of absorption in diet bowed legs, and bent posture, rib pain, and deformed pelvis
58
Vitamin E Functions
antioxidant cellular respiration neuromuscular structure
59
Vitamin E Sources
Vegetable oil, nuts, and leafy greens
60
Vitamin E Deficiency
Anemia
61
Excess Vitamin E
Interfernece with the actions of Vitamin K 800+ IU can lead to excessive bleeding Decreased platelet aggregation
62
Main Fuctions of water soluble vitamins
Metabolism of fats, carbs, proteins, and blood formation
63
Thiamine B1 Function
Provide energy to the brain and CNS
64
Thiamine Deficiency
Beri Beri Damage to CV system, edema, and nervous system
65
Thiamine Sources
Pork, milk, legumes, nuts and peas
66
Riboflavin B2 Function
Groth and prodction of RBC
67
Riboflavin sources
milk and leafy greens
68
B2 Riboflavin deficiency
Cheilosis and Glossitis
69
Niacin B3 function
RNA and DNA synthesis
70
NIacin Function
Meat and fish
71
Niacin Deficency
Dimentia, Death, Diarhea, and Dermatitis Pellagra
72
Folate Functions
Formation of DNA, RNA, and RBC
73
Folate Sources
liver and dark leafy greens
74
Folate Deficency
birth defects, megaloblastic anemia, glossitis, diarrhea
75
Cobalamin B12 Functions
Build tissues, nerve cells, RBC developmenet, and folate metabolism
76
Sources of Cobalamin
Meat and fortified foods
77
B12 Deficiency
pernicious anemia
78
Vitamin C Functions
antioxidant and promites collagen synthesis
79
Vitamin C sources
fruits broccoli and potatoes
80
Vitamin C deficiency
Scruvy, ruptured blood vessels, swollen and bleeding gums, and delayed wound healing.
81
MAcrominerals
PResent greater than 5 grams in teh body
82
Calcium
Forms and maintains teeth and bones, coagulates blood
83
Calcium Sources
dairy and calcium supplements
84
Calcium deficiency
ricketts, osteomalacia and osteoperosis Need Vitamin D for absorption
85
Sodium Functions
Contributes to blood pressure increase (water retention) Could lead to heart disease and stroke
86
Microminerals
Required in less the 100 mg per day
87
Iron Functions
Helps make AA and hormones
88
Iron Sources
meat and beans
89
Iron Deficiency
Anemia, pathcy tongue, brittle bones, and fatigue
90
Copper Functions
Hemoglobin formation
91
Copper Sources
Shellfish
92
Copper Deficiency
CT and bone fail to grow
93
Iodine functions
regulate basil metabolic rate
94
Iodine sources
salts
95
Iodine deficiency
goiter (swelling in neck/ enlarged thyroid)
96
Zinc functions
wound healing, cell and immune syustem function
97
Zinc sources
seafoiod, tofu, milk and eggs
98
Zinc deficiency
Skin disorders

ADAT Study (5 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions