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Principles of Animal Nutrition > Carbohydrates in Animal Nutrition > Flashcards

Carbohydrates in Animal Nutrition Flashcards

1
Q

It is the woody parts of plants contain a complex indigestible substance. It is not a carbohydrate but its association to carbohydrate, with a high molecular weight amorphous polymer containing carbon, hydrogen, and oxygen.

A

Lignin

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2
Q

Hydrolysis of sucrose produces what??

A

One molecule of a-D glucose,
One molecule of P-D fructose

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3
Q

How much lactose does the cow’s milk contain?

A

4.6% to 4.8%

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4
Q

It occurs in milk only as a product of mammary gland. Not soluble as sucrose and less sweet.

A

Lactose or Milk Sugar

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5
Q

Hydrolysis of lactose produces [….]

A

One molecule of glucose,
One molecule of galactose

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6
Q

A sugar of domestic use, widely distributed in nature and occurs in most of the plants.

A

Sugar, cane sugar, beet sugar or saccharose

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7
Q

Produced during the hydrolysis of starch and glycogen by dilute acids or enzymes or during germination of barley by the action of amylase.

A

Maltose or malt sugar

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8
Q

Used in the manufacture of beer and scotch malt whisky.

A

Malt

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9
Q

Used in the manufacture of beer and scotch malt whisky.

A

Malt

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10
Q

On hydrolysis of maltose it yields […]

A

two molecules of glucose

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11
Q

Less soluble and less sweet, and does not exist naturally as a free sugar. However, it is the basic repeating unit of cellulose.

A

Cellobiose

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12
Q

Does not occur free in nature and occurs in polymerized form as a mannan.

A

Manose

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13
Q

Occurs free in green leaves, fruit and honey. It differs from other sugars in being laevo-rotatory and also known as fruit sugar.

A

Fructose or fruit sugar

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14
Q

an important example of a monosaccharide containing seven carbon atoms

A

Sedoheptulose

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15
Q

It is a constituent of disaccharide lactose, which occurs in milk and is also a component of gum, mucilages, pigments

A

Galactose

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16
Q

It is a constituent of disaccharide lactose, which occurs in milk and is also a component of gum, mucilages, pigments

A

Galactose

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17
Q

It is a constituent of disaccharide lactose, which occurs in milk and is also a component of gum, mucilages, pigment

A

Butyric Acid

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18
Q

Give the three Volatile Fatty Acids

A

Acetic, Propionic, Butyric

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19
Q

It predominates on a high roughage diet and is a precursor for mammalian milk fat. Some is also used for muscle metabolism and body fat.

A

Acetic

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20
Q

It predominates on a high concentrate diet and provides energy via the conversion of
blood glucose in the liver

A

Propanoic (also, Propionic)

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21
Q

Propanoic is used in what synthesis?

A

Lactose synthesis

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22
Q

They are used primarily by the microorganisms for
reproduction and growth, with the excess production being used by the ruminant itself.

A

Volatile Fatty Acids

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23
Q

How much do the VFAs provide the ruminant for its energy requirements?

A

70%

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24
Q

During fermentation what gases are produced that are also removed through eructation?

A

Methane and Carbon dioxide

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25
Q

How much carbon dioxide is produced in the rumen during fermentation?

A

40%

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26
Q

How much methane is produced in the rumen during fermentation?

A

30-40%

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27
Q

How much hydrogen is produced in the rumen during fermentation?

A

5%

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28
Q

Proportion of acetic acid

A

60-70%

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29
Q

Proportion of propionic

A

15-20%

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30
Q

Proportion of Butyric acid

A

10-15%

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31
Q

give the end products of rumen fermentation

A

a. microbial cell masses or microbial protein synthesized VFA
b. higher fatty acids

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32
Q

Bacteriodes succinogenes is a specie of what substrate?

A

Cellulose digester

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33
Q

Sugar fermenting bacteria

A

Lactobacilli sp.

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34
Q

Methanogenic bacteria

A

Methanobacterium ruminantium

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35
Q

Methanogenic bacteria

A

Methanobacterium ruminantium

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36
Q

Proteolytic bacteria

A

All bacteria related to carbohydrate fermentation

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37
Q

Enumerate the five species for hemicellulose digester.

A
  1. Eubacterium sp.
  2. Bacteriodes ruminicola
  3. Bacteriodes amylogenes
  4. Ruminococcus flavefaciens
  5. Ruminicoccus albus
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38
Q

If particle size is reduced, then digestibility will be increased because of increase in surface area for digestion. Grinding broken down the cell wall so that cell contents come in contact with digestive enzymes.

A

Particle size

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39
Q

Presence of enzyme inhibitors like saponin, tannins etc. reduces the digestibility of starch.

A

Enzyme inhibitors

40
Q

Soluble starch is more digestible than insoluble form i.e. amylose is more digestible than amylopectin.

A

Form of starch

41
Q

If fibre content is increased more than a level, it reduces the digestibility of carbohydrates.

A

Fibre content

42
Q

It improves the digestibility of starch by breaking down the cell wall.

A

Processing

43
Q

What is the main organ for absorption of dietary nutrients in monogastric animals?

A

Small Intestine

44
Q

Give the seven species for cellulose digester.

A
  1. Bacteriodes succinogenes
  2. Butyrivibrio fibrisolvens
  3. Clostridum lochheadii
  4. Clostridium longisporum
  5. Cillobacterium cellulosolvens
  6. Acetigenic rod
  7. Ruminococci sp.
45
Q

Enumerate the eight species of starch digester.

A

Clostridium lochheadii
2. Bacteriodes succinogenes
3. Butyrivibrio fibrisolvens
4. Streptococcus bovis
5. Bacteriodes amylophilus
6. Bacteriodes ruminicola
7. Succinimonas amylotica
8. Selenomonas ruminantium

46
Q

They are called nitrogen free extract (NFE) and include simple sugar, starch and hemicellulose, which are easily digestible in the body.

A

Soluble Carbohydrates

47
Q

They include hard fibrous substance like crude fibre,
cellulose and lignin.

A

Insoluble Carbohydrates

48
Q

It is the simplest sugars which cannot be hydrolysed into smaller units.

A

Monosaccharides

49
Q

What are the two groups of sugar?

A

Monosaccharides and Oligosaccharide

50
Q

Enumerate the subgroups of monosaccharides.

A

i. Triose
ii. Tetroses
iii. Pentoses
iv. Hexoses

51
Q

Occurs in pentosans as arabans. It is a component of hemicellulose and gum and present in silage.

A

L-Arabinose

52
Q

Enumerate the five members of Pentoses.

A

Arabinose, Xylose, Xylulose, Ribose, Ribulose

53
Q

Enumerate the five members of Pentoses.

A

Arabinose, Xylose, Xylulose, Ribose, Ribulose

54
Q

What are the two members of Triose?

A

Glyceraldehyde, Dihydroacetone

55
Q

Also occurs in pentosans in the forms of xylans. These compounds form the main chain in grass hemicellulose and xylose.

A

D-xylose

56
Q

It is present in all living cells as a constituent of ribonucleic acid (RNA) and it is also a component of several vitamins and coenzymes.

A

D-Ribose

57
Q

What is the most important natural occurring hexose sugar?

A

glucose and fructose

58
Q

This sugar occurs in plants, fruits, honey, blood and other body fluid. Also, a major component of many oligosaccharide, polysaccharide and glucosides.

A

D-Glucose

59
Q

It includes all sugars other than the monosaccharides.

A

Oligosaccharides

60
Q

Enumerate the three subgroups of oligosaccharides.

A

Disaccharide, Trisaccharide, Tetrasaccharide

61
Q

What are the most nutritionally important disaccharides?

A

Sucrose, maltose, lactose and cellobiose

62
Q

It is the union of three molecules of hexose sugars.

A

Trisaccharides

63
Q

produce by the union of four hexose residues

A

Tetrasaccharides

64
Q

It is a nonreducing sugar which produces two molecules of galactose, one molecule of glucose and one molecule of fructose when hydrolyzed.

A

Stachyose

65
Q

They are tasteless, insoluble, amorphous compounds with a high molecular weight.

A

Non-sugars

66
Q

What are the two subgroups of Non-sugars?

A

Homopolysaccharides,
Heteropolysaccharides

67
Q

soluble in water and produce gum like solutions

A

Dextrins

68
Q

gives characteristics flavour to bread crust, toast and partly charred cereal foods

A

Dextrin

69
Q

It is glucan and is the most abundant plant constituent, which is more resistant to chemical agents than the other glucosans,

A

Cellulose

70
Q

What is produced on the hydrolysis of cellulose?

A

Glucose

71
Q

More resistant to chemical agents than the other glucosans.

A

Fructosans

72
Q

Fructans are hydrolysed to […]

A

D-Fructose,
D-Glucose

73
Q

It is a component of palm seeds, clovers and Lucerne, which also occur in the cell of a plant.

A

Galactans and Mannans

74
Q

It is the most abundant polysaccharide in nature, as next to cellulose. It is a major constituent of the exoskeleton of insects and crustacea. It is the
only known example of a homopolysaccharide containing glucosamine being a linear polymer
of acetyl-D-glucosamine.

A

Chitin

75
Q

Give the 7 members of Heteropolysaccharide.

A
  1. Hemicellulose
  2. Gum arabic
  3. Mucilages
  4. Agar
  5. Hyaluronic Acid
  6. Heparin
  7. Lignin
76
Q

It is an anticoagulant, which occur in blood, liver and lung.

A

Heparin

77
Q

On hydrolysis, heparin yields […]

A

Glucuronic Acid,
Glucosamine,
Sulphuric Acid

78
Q

It is an anticoagulant, which occur in blood, liver and lung. Solutions of this acid are viscous and play an important role in the lubrication of joints.

A

Hyaluronic Acid

79
Q

It is grouped under amino polysaccharides present in the skin, synovial fluid and umblical cord.

A

Hyaluronic Acid

80
Q

found as constituents of seaweeds and
in mammalian tissues and it is used as a gel-farming agent in microbial studies

A

Agar

81
Q

Linseed mucilage produces […] on hydrolysis.

A

arabinose,
galactose,
rhamnose,
galacturonic acid

82
Q

useful plant gum and produced from the wound in the plant, although they may arise as natural exudates from bark and leaves

A

Gum arabic

83
Q

Hydrolysis of acacia gums yields to

A

arabinose,
rhamnose,
glucuronic acid

84
Q

It is insoluble in boiling water but soluble in dilute alkali and hydrolyzed by dilute acids to simple sugar and uronic acid such as glucuronic and galacturonic acid.

A

Hemicellulose

85
Q

All carbohydrates are converted into […]

A

Pyruvic acid

86
Q

Split lactose into glucose and galactose

A

Amino peptidase,
Dipeptidase, Maltase
Sucrase, Lactase

87
Q

Split sucrose into glucose and fructose

A

Carboxypeptidase

88
Q

Split maltose into glucose

A

Peptidase

89
Q

It split amino acid.

A

Enterokinase

90
Q

An enzyme which act on starch and split into dextrin and maltose.

A

Salivary Amylase

91
Q

Stop the action of salivary amylase and allow pepsin to work and kills microorganisms.

A

Hydrochloric acid

92
Q

the gland that secretes enzymes which activates trypsinogen forming trypsin, trypsin then
activate chymotrypsin.

A

Intestinal Juice (Duodenal gland and Goblet cells)

93
Q

The gland which secretes water and mucuos to further soften of food as well as prevent gastric juice from damaging the stomach wall.

A

Gastric Juice (Gastric gland)

94
Q

the secretion of gland that neutralize
acidity of chyme and stop action of pepsin but allow
action of intestinal enzymes emulsify fat.

A

Bile Juice (Liver)

95
Q

Give the enzymes that help to increase alkalinity in
intestine and combined with fatty acid to form soap splits fats into fatty acids and glycerol. Splits certain
proteins, proteases and peptone into shorter
polypeptide chains and liberate some amino acid.

A

Water, alkaline salt, Pancreatic lipase, Pancreatic
amylase, Trypsin, Chymotrypsin, carboxypolypeptidase

96
Q

When sucrose is hydrolyzed by sucrase it yields to […]

A

Glucose and Fructose

Principles of Animal Nutrition (9 decks)

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