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Zootech 102 > Carbohydrates ( Lecture ) > Flashcards

Carbohydrates ( Lecture ) Flashcards

1
Q

are the major components of plant tissue

A

Carbohydrates

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2
Q

Carbohydrates making up to what percentage of the dry matter (DM)?

A

60% to 90%

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3
Q

Carbohydrates contain?

A

carbon, hydrogen, and oxygen

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4
Q

Carbohydrates contain carbon, hydrogen, and oxygen in the proportion found in?

A

water (CH20) and are hence hydrates of carbon.

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5
Q

are the basic energy source in animal cells.

A

Carbohydrates

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6
Q

Dietary carbohydrates obtained from?

A

plant-based products

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7
Q

traps solar energy and produces carbohydrates using carbon dioxide and water and gives off oxygen

A

chlorophyll in plant cells

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8
Q

In the plant cell, carbohydrates could be present in the cell content as?

A

sugar or starch

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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

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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

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11
Q

produces energy in a reverse process to that of photosynthesis.

A

animal metabolism

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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.

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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).
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14
Q

The suffix “ose” at the end of a biochemical name flags the molecule as a?

A

sugar

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15
Q

the end of a biochemical name flags the molecule as a “sugar.”

A

ose

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16
Q

are the most common sugars in animal tissues.

A

Pentoses and hexoses

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17
Q

Based on the number of molecules of sugar in the compound, carbohydrates can be classified as?

A
  • monosaccharide
  • disaccharide
  • oligosaccharide
  • polysaccharides
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18
Q

one unit of sugar

A

monosaccharide

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19
Q

two monosaccharides

A

disaccharide

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20
Q

three to fifteen monosaccharides

A

oligosaccharide

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21
Q

large polymers of simple sugars

A

polysaccharides

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22
Q

are often referred to as simple sugars (e.g., glucose) and cannot be hydrolyzed into simpler compounds.

A

Monosaccharides

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23
Q

Monosaccharides can be subdivided based on the number of?

A

carbon (C) atoms

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24
Q

Most monosaccharides in animal tissues are of?

A

5 C and 6 C sugars

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25
Q

Simple sugars are also subdivided into?

A

aldose or ketose

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26
Q

a sugar that contains an aldehyde structure

A

aldose

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27
Q

a sugar that contains a ketone group.

A

ketose

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28
Q

glucose is an aldose also called?

A

aldohexose

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29
Q

fructose is a ketose also called?

A

ketohexose

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30
Q

The chemical structure of glucose can be represented as a?

A

straight chain form and in cyclic form

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31
Q

In a biological system, glucose exists primarily as a?

A

cyclic form and very rarely in a straight form

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32
Q

is the form of carbohydrates found in circulating blood (blood sugar) and is the primary carbohydrate used by the body for energy production.

A

Glucose

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33
Q

is found in ripened fruits and honey

A

Fructose or fruit sugar

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34
Q

Fructose, or “fruit sugar,” is found in ripened fruits and honey and is also formed by digestion of?

A

disaccharide sucrose

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35
Q

is found along with disaccharide lactose in mammalian milk and is released during digestion.

A

Galactose

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36
Q

Glucose can exist as a? and has immense animal nutritional
implications.

A

( alpha ) and B ( beta ) isomers

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37
Q

Nutritionally important sugars are of the?

A

D-form

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38
Q

refer to stereo-orientation at asymmetric carbon position 5 in a hexose or carbon position 4 in a pentose.

A

D and L

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39
Q

Disaccharides are made up of two monosaccharides bonded together by a?

A

glycosidic (covalent) bond

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40
Q

glucose + fructose

A

Sucrose ( table sugar )

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41
Q

glucose + galactose

A

Lactose ( milk sugar )

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42
Q

a-D-Glucose + B-D-Glucose

A

Maltose ( malt sugar )

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43
Q

B-D-Glucose + B-D-Glucose

A

Cellobiose ( cellulose )

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44
Q

is the only carbohydrate of animal origin.

A

lactose (milk sugar)

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45
Q

a component of cellulose is important in animal nutrition.

A

cellobiose

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46
Q

Monogastric animals cannot digest?

A

cellulose

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47
Q

Monogastric animals cannot digest cellulose because they do not produce?

A

cellulase enzyme that can split B-D-Glucose.

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48
Q

oligosaccharides are commonly found in?

A

beans and legumes

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49
Q

Some oligosaccharides are used as substances to enhance the growth of?

A

good microbes (prebiotics).

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50
Q

Recently, there has been an increased interest in the use of different oligosaccharides as feed additives to enhance?

A

hindgut health

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51
Q

(glucose + fructose + galactose; 3 sugars)

A

Raffinose

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52
Q

(glucose + fructose + 2 galactose; 4 sugars)

A

Stachyose

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53
Q

are the most important carbohydrate in animal feed.

A

Polysaccharides

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54
Q

The functions of polysaccharides include?

A

energy storage in plant cells and animal cells or structural support

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55
Q

Components of cell wall structure are also called?

A

nonstarch polysaccharides, or resistant starch

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56
Q

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?

A

hindgut and rumen microbes.

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57
Q

Polysaccharides can be?

A

homopolysaccharides or heteropolysaccharides.

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58
Q

Contains only one type of saccharide unit.

A

Homopolysaccharide

59
Q

homopolysaccharides that are important in animal nutrition include?

A

starch (nonstructural form), glycogen (animal form), and cellulose (plant structural form)

60
Q

Principal sugar form of carbohydrate in cereal grains (seed energy storage).

A

Starch

61
Q

The basic unit is a-D-Glucose.

A

Starch

62
Q

a-1,4 linkage-straight chain, nonbranching, helical structure

A

Amylose

63
Q

a-1,4 linkage with alpha 1,6 linkage at branch points

A

Amylopectin

64
Q

is the simplest of the
polysaccharides,

A

Amylose

65
Q

is the simplest of the
polysaccharides, being comprised solely of glucose units joined in an alpha 1,4 linkage

A

Amylose

66
Q

is water soluble and constitutes 15% to 30% of total starch in most plants.

A

Amylose

67
Q

Amylose is water soluble and constitutes?

A

15% to 30% of total starch in most plants.

68
Q

differs in how the glucose units are joined together.

A

Amylopectin

69
Q

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?

A

amylose

70
Q

is not water soluble and constitutes 70% to 85% of total starch in plant cells.

A

Amylopectin

71
Q

Amylopectin is not water soluble and constitutes?

A

70% to 85% of total starch in plant cells.

72
Q

is the chief carbohydrate source in the diet of monogastric animals.

A

Starch

73
Q

is the major form of starch in plant cells.

A

Amylopectin

74
Q

is a form of starch found in animal tissue

A

Glycogen

75
Q

Glycogen is a form of starch found in animal tissue and is hence called?

A

animal starch

76
Q

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.

A

Glycogen

77
Q

exists in a small amount (< 1%) in liver and muscle tissue.

A

Glycogen

78
Q

is the most abundant carbohydrate in nature. It provides structural integrity to plant cell walls.

A

Cellulose

79
Q

Cellulose basic unit is

A

B 1,4 linkage, straight chain, nonbranching

80
Q

No animal enzyme can break it; only microbial cellulase can degrade it.

A

Cellulose

81
Q

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.

A

cellulase

82
Q

A component of plant cell walls with a mix of 5 C and 6 C sugars

A

Heteropolysaccharide

83
Q

Carbohydrates are “hydrates of carbon” and have the generic structure of?

A

C(n)H(2n)O(n)

84
Q

Glucose, mannose, and galactose are?

A

aldoses

85
Q

fructose is a

A

ketose

86
Q

The nature of glycosidic bonds influences the structural and chemical properties of the?

A

sugars and influences their ease of digestion

87
Q

may be digested by mammalian enzymes.

A

Sugars that bond via an alpha 1,4 linkage

88
Q

are resistant to digestion.

A

Sugars that are linked via the beta 1,4 linkage

89
Q

Nutritionally significant disaccharides are?

A

sucrose and lactose

90
Q

Starch consists of two types of molecules:

A

amylose (alpha 1,4 linked glucose) and amylopectin (alpha 1,4 and alpha 1,6 linked glucose).

91
Q

Glycogen, a storage form of carbohydrates in the?

A

liver and muscles

92
Q

Plant polysaccharides also include?

A

cellulose and hemicellulose and pectin (nonstarch polysaccharides)

93
Q

The primary site of carbohydrate digestion is in the?

A

lumen of the small intestine

94
Q

The primary site of carbohydrate digestion is in the lumen of the small intestine, where pancreatic amylase begins the digestion of?

A

starch granules

95
Q

What species where there is some salivary amylase action in the mouth

A

In some birds

96
Q

In some birds, there is some salivary amylase action in the mouth, but not in?

A

farm animals.

97
Q

two forms of amylase

A

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
Q

does not act on alpha 1,6 bonds that form the branch points in the structure of amylopectin.

A

Pancreatic amylase

99
Q

The end products of amylase digestion include a mixture of?

A

glucose, maltose, and dextrins

100
Q

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

A

Dextrins

101
Q

helps in this process by breaking specific bonds in the dextrins

A

alpha-1,6-glucosidase

102
Q

Dietary simple sugars, such as ?, do not need to be digested, as they can be absorbed through the intestinal epithelium directly.

A

glucose and fructose

103
Q

Dietary simple sugars, such as glucose and fructose, do not need to be digested, as they can be absorbed through the ?

A

intestinal epithelium directly

104
Q

The end products of starch digestion diffuse into the ?, where the final digestive processes occur.

A

brush border

105
Q

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.

A

maltase and isomaltase

106
Q

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.

A

intestinal brush border

107
Q

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.

A

enterocyte

108
Q

is acted upon by sucrase to yield glucose and fructose for absorption.

A

Sucrose

109
Q

In young animals kept on milk (preweaning), lactose is acted upon by lactase to yield?

A

glucose and galactose.

110
Q

This enzyme activity is very low in young animals consuming milk and is stimulated by solid food consumption.

A

Amylase

111
Q

Monosaccharides are absorbed both by?

A

simple diffusion and adenosine triphosphate (ATP)-dependent active transport.

112
Q

How are monosaccharides absorbed into cells?

A
  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
Q

Carbohydrate-Digesting Enzymes:

A

• Amylase
• Disaccharidase
• Maltase
• Sucrase
• Lactase

114
Q

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).

A

Monogastric animals

115
Q

What can high levels of NSP and glucans cause in the digesta of monogastric animals?

A

Viscous digesta and interference with digestion processes.

116
Q

What are three potential issues in poultry fed high-NSP diets?

A

Wet litter, dirty eggs, diarrhea.

117
Q

What is the main chamber of the ruminant stomach where carbohydrate digestion occurs?

A

rumen

118
Q

What are the types of microbes involved in carbohydrate fermentation in the rumen?

A

Bacteria, fungi, and protozoa

119
Q

are the products of carbohydrate fermentation in the rumen?

A

Short-chain fatty acids (VFAs)

120
Q

Name the energy form produced by microbial fermentation in the rumen that is used by bacteria for protein synthesis and growth.

A

Adenosine triphosphate (ATP).

121
Q

Major Volatile Fatty Acids Produced in the Rumen:

A

• Acetic acid
• Propionic acid
• Butyric acid

122
Q

The end products of digestion in ruminants are?

A

volatile fatty acids and some monosaccharides.

123
Q

What are the two stomach parts in young ruminants that are not fully developed?

A

Rumen and reticulum

124
Q

What is the name of the reflex that allows milk to bypass the rumen and reticulum?

A

Reticular/oesophageal groove reflex.

125
Q

List the stomach chambers that milk directly passes through due to the reticular/oesophageal groove reflex.

A

Omasum and abomasum.

126
Q

What stimulates the reticular/oesophageal groove reflex?

A

Sucking

127
Q

What happens to the reticular/oesophageal groove reflex when the ruminant is weaned?

A

It normally disappears.

128
Q

What part of the stomach does solid food enter in a newborn ruminant?

A

Small rumen

129
Q

From where does the young ruminant begin to pick up bacteria?

A

Mother and environment

130
Q

What process occurs to the solid food in the small rumen?

A

Fermentation

131
Q

What are the substances produced during the fermentation of solid food?

A

Volatile fatty acids (VFAs)

132
Q

What do VFAs stimulate in the rumen?

A

Growth and development of the rumen, especially the papillae

133
Q

What structure in the rumen grows and helps in nutrient absorption?

A

Papillae

134
Q

What are the end products of rumen fermentation?

A

Microbial cell masses, volatile fatty acids (VFAs), and gases such as carbon dioxide, methane, hydrogen, and hydrogen sulfide.

135
Q

List the gases produced during rumen fermentation.

A

Carbon dioxide, methane, hydrogen, and hydrogen sulfide.

136
Q

All the digested and absorbed monosaccharides and volatile fatty acids enter into the?

A

liver

137
Q

What factors influence the microbial population in the rumen?

A

The diet of the animal and the composition of the rumen microflora.

138
Q

What are the main types of VFA produced by cellulolytic bacteria?

A

Acetate

139
Q

What are the main types of VFA produced by amylolytic bacteria?

A

Propionate

140
Q

What is the typical VFA ratio with a roughage diet?

A

65% acetate, 25% propionate, 10% butyrate

141
Q

What is the typical VFA ratio with a concentrate-rich diet?

A

50% acetate, 40% propionate, 10% butyrate

142
Q

What condition can occur from feeding animals a high-grain diet or changing their diet suddenly?

A

Rumen acidosis

143
Q

What condition can occur from feeding animals a high-grain diet or changing their diet suddenly?

A

Rumen acidosis

Zootech 102 (12 decks)

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