Carbohydrates ( Lecture ) Flashcards
1
Q
are the major components of plant tissue
A
Carbohydrates
2
Q
Carbohydrates making up to what percentage of the dry matter (DM)?
A
60% to 90%
3
Q
Carbohydrates contain?
A
carbon, hydrogen, and oxygen
4
Q
Carbohydrates contain carbon, hydrogen, and oxygen in the proportion found in?
A
water (CH20) and are hence hydrates of carbon.
5
Q
are the basic energy source in animal cells.
A
Carbohydrates
6
Q
Dietary carbohydrates obtained from?
A
plant-based products
7
Q
traps solar energy and produces carbohydrates using carbon dioxide and water and gives off oxygen
A
chlorophyll in plant cells
8
Q
In the plant cell, carbohydrates could be present in the cell content as?
A
sugar or starch
9
Q
In the plant cell, carbohydrates could be present in the cell content as sugar or starch, or they could be associated with the?
A
cell wall structure
10
Q
When animals eat plants like grains or grass, their bodies break down the carbohydrates (sugars and starches) in the food to get energy. This happens through?
A
metabolic processes
11
Q
produces energy in a reverse process to that of photosynthesis.
A
animal metabolism
12
Q
One method of classifying carbohydrates is based on the number of?
A
carbon atoms per each molecule of a carbohydrate and on the number of molecules of sugar in the compound.
13
Q
Based on the number of carbon atoms, a carbohydrate can be classified as?
A
- triose (3 C)
- tetrose (4 C)
- pentose (5 C)
- hexose (6 C).
14
Q
The suffix “ose” at the end of a biochemical name flags the molecule as a?
A
sugar
15
Q
the end of a biochemical name flags the molecule as a “sugar.”
A
ose
16
Q
are the most common sugars in animal tissues.
A
Pentoses and hexoses
17
Q
Based on the number of molecules of sugar in the compound, carbohydrates can be classified as?
A
- monosaccharide
- disaccharide
- oligosaccharide
- polysaccharides
18
Q
one unit of sugar
A
monosaccharide
19
Q
two monosaccharides
A
disaccharide
20
Q
three to fifteen monosaccharides
A
oligosaccharide
21
Q
large polymers of simple sugars
A
polysaccharides
22
Q
are often referred to as simple sugars (e.g., glucose) and cannot be hydrolyzed into simpler compounds.
A
Monosaccharides
23
Q
Monosaccharides can be subdivided based on the number of?
A
carbon (C) atoms
24
Q
Most monosaccharides in animal tissues are of?
A
5 C and 6 C sugars
25
Simple sugars are also subdivided into?
aldose or ketose
26
a sugar that contains an aldehyde structure
aldose
27
a sugar that contains a ketone group.
ketose
28
glucose is an aldose also called?
aldohexose
29
fructose is a ketose also called?
ketohexose
30
The chemical structure of glucose can be represented as a?
straight chain form and in cyclic form
31
In a biological system, glucose exists primarily as a?
cyclic form and very rarely in a straight form
32
is the form of carbohydrates found in circulating blood (blood sugar) and is the primary carbohydrate used by the body for energy production.
Glucose
33
is found in ripened fruits and honey
Fructose or fruit sugar
34
Fructose, or "fruit sugar," is found in ripened fruits and honey and is also formed by digestion of?
disaccharide sucrose
35
is found along with disaccharide lactose in mammalian milk and is released during digestion.
Galactose
36
Glucose can exist as a? and has immense animal nutritional
implications.
( alpha ) and B ( beta ) isomers
37
Nutritionally important sugars are of the?
D-form
38
refer to stereo-orientation at asymmetric carbon position 5 in a hexose or carbon position 4 in a pentose.
D and L
39
Disaccharides are made up of two monosaccharides bonded together by a?
glycosidic (covalent) bond
40
glucose + fructose
Sucrose ( table sugar )
41
glucose + galactose
Lactose ( milk sugar )
42
a-D-Glucose + B-D-Glucose
Maltose ( malt sugar )
43
B-D-Glucose + B-D-Glucose
Cellobiose ( cellulose )
44
is the only carbohydrate of animal origin.
lactose (milk sugar)
45
a component of cellulose is important in animal nutrition.
cellobiose
46
Monogastric animals cannot digest?
cellulose
47
Monogastric animals cannot digest cellulose because they do not produce?
cellulase enzyme that can split B-D-Glucose.
48
oligosaccharides are commonly found in?
beans and legumes
49
Some oligosaccharides are used as substances to enhance the growth of?
good microbes (prebiotics).
50
Recently, there has been an increased interest in the use of different oligosaccharides as feed additives to enhance?
hindgut health
51
(glucose + fructose + galactose; 3 sugars)
Raffinose
52
(glucose + fructose + 2 galactose; 4 sugars)
Stachyose
53
are the most important carbohydrate in animal feed.
Polysaccharides
54
The functions of polysaccharides include?
energy storage in plant cells and animal cells or structural support
55
Components of cell wall structure are also called?
nonstarch polysaccharides, or resistant starch
56
Components of cell wall structure are also called nonstarch polysaccharides, or resistant starch, in animal nutrition, as they cannot be digested by animal enzymes but are fermented by?
hindgut and rumen microbes.
57
Polysaccharides can be?
homopolysaccharides or heteropolysaccharides.
58
Contains only one type of saccharide unit.
Homopolysaccharide
59
homopolysaccharides that are important in animal nutrition include?
starch (nonstructural form), glycogen (animal form), and cellulose (plant structural form)
60
Principal sugar form of carbohydrate in cereal grains (seed energy storage).
Starch
61
The basic unit is a-D-Glucose.
Starch
62
a-1,4 linkage-straight chain, nonbranching, helical structure
Amylose
63
a-1,4 linkage with alpha 1,6 linkage at branch points
Amylopectin
64
is the simplest of the
polysaccharides,
Amylose
65
is the simplest of the
polysaccharides, being comprised solely of glucose units joined in an alpha 1,4 linkage
Amylose
66
is water soluble and constitutes 15% to 30% of total starch in most plants.
Amylose
67
Amylose is water soluble and constitutes?
15% to 30% of total starch in most plants.
68
differs in how the glucose units are joined together.
Amylopectin
69
Alpha 1,4 linkages predominate, but a "branch" arises from an alpha 1,6 linkage. Such branches make the structure of amylopectin more complex than that of?
amylose
70
is not water soluble and constitutes 70% to 85% of total starch in plant cells.
Amylopectin
71
Amylopectin is not water soluble and constitutes?
70% to 85% of total starch in plant cells.
72
is the chief carbohydrate source in the diet of monogastric animals.
Starch
73
is the major form of starch in plant cells.
Amylopectin
74
is a form of starch found in animal tissue
Glycogen
75
Glycogen is a form of starch found in animal tissue and is hence called?
animal starch
76
is a polysaccharide that is physically related to amylopectin with basic alpha-D-Glucose but has a mix of a 1,4 and a 1,6 bonds.
Glycogen
77
exists in a small amount (< 1%) in liver and muscle tissue.
Glycogen
78
is the most abundant carbohydrate in nature. It provides structural integrity to plant cell walls.
Cellulose
79
Cellulose basic unit is
B 1,4 linkage, straight chain, nonbranching
80
No animal enzyme can break it; only microbial cellulase can degrade it.
Cellulose
81
Ruminant animals such as cattle, however, have bacteria in their rumen that contain the enzyme? . It breaks the beta 1,4 links of the glucoses in cellulose to release the sugar for energy.
cellulase
82
A component of plant cell walls with a mix of 5 C and 6 C sugars
Heteropolysaccharide
83
Carbohydrates are "hydrates of carbon" and have the generic structure of?
C(n)H(2n)O(n)
84
Glucose, mannose, and galactose are?
aldoses
85
fructose is a
ketose
86
The nature of glycosidic bonds influences the structural and chemical properties of the?
sugars and influences their ease of digestion
87
may be digested by mammalian enzymes.
Sugars that bond via an alpha 1,4 linkage
88
are resistant to digestion.
Sugars that are linked via the beta 1,4 linkage
89
Nutritionally significant disaccharides are?
sucrose and lactose
90
Starch consists of two types of molecules:
amylose (alpha 1,4 linked glucose) and amylopectin (alpha 1,4 and alpha 1,6 linked glucose).
91
Glycogen, a storage form of carbohydrates in the?
liver and muscles
92
Plant polysaccharides also include?
cellulose and hemicellulose and pectin (nonstarch polysaccharides)
93
The primary site of carbohydrate digestion is in the?
lumen of the small intestine
94
The primary site of carbohydrate digestion is in the lumen of the small intestine, where pancreatic amylase begins the digestion of?
starch granules
95
What species where there is some salivary amylase action in the mouth
In some birds
96
In some birds, there is some salivary amylase action in the mouth, but not in?
farm animals.
97
two forms of amylase
one amylase chops the chains randomly, while the other works more like a precision tool, cutting off specific pairs of sugars from the ends.
98
does not act on alpha 1,6 bonds that form the branch points in the structure of amylopectin.
Pancreatic amylase
99
The end products of amylase digestion include a mixture of?
glucose, maltose, and dextrins
100
are small pieces of starch that get broken down during digestion. An enzyme called alpha-1,6-glucosidase helps in this process by breaking specific bonds
Dextrins
101
helps in this process by breaking specific bonds in the dextrins
alpha-1,6-glucosidase
102
Dietary simple sugars, such as ?, do not need to be digested, as they can be absorbed through the intestinal epithelium directly.
glucose and fructose
103
Dietary simple sugars, such as glucose and fructose, do not need to be digested, as they can be absorbed through the ?
intestinal epithelium directly
104
The end products of starch digestion diffuse into the ?, where the final digestive processes occur.
brush border
105
Disaccharides such as? on the intestinal brush border then complete the degradation and are hydrolyzed to their constituent monosaccharides by enzymes on the brush border, and the monosaccharides released are absorbed into the enterocyte.
maltase and isomaltase
106
Disaccharides such as maltase and isomaltase on the? then complete the degradation and are hydrolyzed to their constituent monosaccharides by enzymes on the brush border, and the monosaccharides released are absorbed into the enterocyte.
intestinal brush border
107
Disaccharides such as maltase and isomaltase on the intestinal brush border then complete the degradation and are hydrolyzed to their constituent monosaccharides by enzymes on the brush border, and the monosaccharides released are absorbed into the.
enterocyte
108
is acted upon by sucrase to yield glucose and fructose for absorption.
Sucrose
109
In young animals kept on milk (preweaning), lactose is acted upon by lactase to yield?
glucose and galactose.
110
This enzyme activity is very low in young animals consuming milk and is stimulated by solid food consumption.
Amylase
111
Monosaccharides are absorbed both by?
simple diffusion and adenosine triphosphate (ATP)-dependent active transport.
112
How are monosaccharides absorbed into cells?
1. Simple Diffusion: Monosaccharides move from high to low concentration without using energy.
2. Active Transport: Requires energy (ATP); a sodium-dependent glucose transport protein moves glucose and sodium into the cell.
113
Carbohydrate-Digesting Enzymes:
• Amylase
• Disaccharidase
• Maltase
• Sucrase
• Lactase
114
do not secrete enzymes that digest the complex carbohydrates that are components of plant fiber (e.g., wheat, barley) and are acted upon by hindgut microbes to yield volatile fatty acids (VFAs).
Monogastric animals
115
What can high levels of NSP and glucans cause in the digesta of monogastric animals?
Viscous digesta and interference with digestion processes.
116
What are three potential issues in poultry fed high-NSP diets?
Wet litter, dirty eggs, diarrhea.
117
What is the main chamber of the ruminant stomach where carbohydrate digestion occurs?
rumen
118
What are the types of microbes involved in carbohydrate fermentation in the rumen?
Bacteria, fungi, and protozoa
119
are the products of carbohydrate fermentation in the rumen?
Short-chain fatty acids (VFAs)
120
Name the energy form produced by microbial fermentation in the rumen that is used by bacteria for protein synthesis and growth.
Adenosine triphosphate (ATP).
121
Major Volatile Fatty Acids Produced in the Rumen:
• Acetic acid
• Propionic acid
• Butyric acid
122
The end products of digestion in ruminants are?
volatile fatty acids and some monosaccharides.
123
What are the two stomach parts in young ruminants that are not fully developed?
Rumen and reticulum
124
What is the name of the reflex that allows milk to bypass the rumen and reticulum?
Reticular/oesophageal groove reflex.
125
List the stomach chambers that milk directly passes through due to the reticular/oesophageal groove reflex.
Omasum and abomasum.
126
What stimulates the reticular/oesophageal groove reflex?
Sucking
127
What happens to the reticular/oesophageal groove reflex when the ruminant is weaned?
It normally disappears.
128
What part of the stomach does solid food enter in a newborn ruminant?
Small rumen
129
From where does the young ruminant begin to pick up bacteria?
Mother and environment
130
What process occurs to the solid food in the small rumen?
Fermentation
131
What are the substances produced during the fermentation of solid food?
Volatile fatty acids (VFAs)
132
What do VFAs stimulate in the rumen?
Growth and development of the rumen, especially the papillae
133
What structure in the rumen grows and helps in nutrient absorption?
Papillae
134
What are the end products of rumen fermentation?
Microbial cell masses, volatile fatty acids (VFAs), and gases such as carbon dioxide, methane, hydrogen, and hydrogen sulfide.
135
List the gases produced during rumen fermentation.
Carbon dioxide, methane, hydrogen, and hydrogen sulfide.
136
All the digested and absorbed monosaccharides and volatile fatty acids enter into the?
liver
137
What factors influence the microbial population in the rumen?
The diet of the animal and the composition of the rumen microflora.
138
What are the main types of VFA produced by cellulolytic bacteria?
Acetate
139
What are the main types of VFA produced by amylolytic bacteria?
Propionate
140
What is the typical VFA ratio with a roughage diet?
65% acetate, 25% propionate, 10% butyrate
141
What is the typical VFA ratio with a concentrate-rich diet?
50% acetate, 40% propionate, 10% butyrate
142
What condition can occur from feeding animals a high-grain diet or changing their diet suddenly?
Rumen acidosis
143
What condition can occur from feeding animals a high-grain diet or changing their diet suddenly?
Rumen acidosis
