Chapter 9: Vitamin B1 (Thiamin)

Question 1

other names

antineuritic factor
antiberiberi factor

Answer 1

thiamin B1

Question 2

thiamin - chemistry

a white crystallin substance

Answer 2

thiamin

Question 3

thiamin - chemistry

easily destroyed by _____ or oxidation, especially in the presence of alkali

Answer 3

heat

Question 4

thiamin - chemistry

stable in _____ medium

Answer 4

acidic

Question 5

thiamin - chemistry

presence of both _____ (thio) and _____ (amine)

Answer 5

sulfure and nitrogen

Question 6

thiamin - chemistry

in raw fish and chlorogenic acid are antivitamins

Answer 6

thiaminase

Question 7

thiamin - absorption, transport, and utilization

absorbed by na-depended active transport in the _____ (2)

Answer 7

jejunum and ileum

Question 8

thiamin - absorption, transport, and utilization

if large amounts are consumed, absorption is by _____

Answer 8

passive diffusion

Question 9

thiamin - absorption, transport, and utilization

_____ (TPP) in food must be dephosphorylated tho thiamin

Answer 9

thiamin pyrophosphate

Question 10

thiamin - absorption, transport, and utilization

needed together with thiamin pyrpophosphokinase, an enzyme in the liver and brain, to convert to its active coenzyme (TPP or thiamin pyrophosphate) in the cell

Answer 10

adenosine triphosphate

Question 11

thiamin - absorption, transport, and utilization

human body has _____ mg of thiamin

Answer 11

30-70 mg

Question 12

thiamin - absorption, transport, and utilization

thiamin has high concentration in (4)

Answer 12

heart, liver, kidney, brain

Question 13

thiamin - absorption, transport, and utilization

1/2 of the body’s thiamin is distributed in the

Answer 13

muscles

Question 14

thiamin active form

Answer 14

thyramin pyrophosphate

Question 15

thiamin - absorption, transport, and utilization

energy transformation via _____ decarboxylation of pyruvate and a-ketoglutarate

Answer 15

oxidative decarboxylation

Question 16

thiamin - absorption, transport, and utilization

synthesis of _____ and _____, TPP is a coenzyme of transketolase needed in glucose metabolism via the hexose monophosphate shunt

Answer 16

NADPH and pentoses

Question 17

thiamin - absorption, transport, and utilization

_____ (2) conduction

Answer 17

membrane and nerve

Question 18

thiamin - absorption, transport, and utilization

participates in 2 types of reactions

1. removal of co2
2. transfer of a ketone group from one molecule to another

Answer 18

1. oxidative decarboxylation
2. transketolation

Question 19

thiamin - absorption, transport, and utilization

assists in the conversion of tryptophan to _____

Answer 19

niacin

Question 20

thiamin - absorption, transport, and utilization

maintains _____

Answer 20

appetite

Question 21

thiamin - absorption, transport, and utilization

regulates _____

Answer 21

muscle tone

Question 22

thiamin - deficiency

characterized by anorexia, easy fatigability, numbness of the legs, constipation or indigestion, dyspnea, mental confusion, loss of ankle and knee jerk, painful calf muscles, and peripheral neuritis,

Answer 22

beriberi

Question 23

thiamin - deficiency

classified as wet, if with edema

dry without edema

Answer 23

beriberi

Question 24

thiamin - deficiency

other signs of this deficiency are burning sensation of the soles, numbness and tingling of the toes, stiffness of the ankle, difficulty walking, and atrophy and paralysis of the legs

Answer 24

thiamin

Question 25

decrease in size or wasting away of a body part or tissue

Answer 25

atrophy

Question 26

thiamin - deficiency people who consume primarily refined grains (2 examples) are at risk for thiamin deficiency

Answer 26

milled flours and polished rice

Question 27

thiamin - deficiency the risk of inadequacy is less when _____ grains with vitamin b1 are consumed

Answer 27

fortified refined grains

Question 28

thiamin - deficiency a common form of thiamin deficiency in developed countries associated with alcohol abuse

Answer 28

wernicke korsakoff syndrome

Question 29

thiamin - recommended intake for adults (19 - >70 years old) males

Answer 29

1.2 mg

Question 30

thiamin - recommended intake for adults (19 - >70 years old) females

Answer 30

1.1 mg

Question 31

thiamin - recommended intake for adults (19 - >70 years old) pregnant

Answer 31

1.1. mg +0.7 mg

Question 32

thiamin - recommended intake for adults (19 - >70 years old) lactating

Answer 32

1.1 mg +0.6 mg

Question 33

thiamin - recommended intake thiamin requirement increases/decreases with alcohol consumption, use of sulfonamide dugs and antibiotics, severe diarrhea, pregnancy and lactation, fever, surgery, and an excessive intake of sugars and starches

Answer 33

increases

Question 34

thiamin - recommended intake thiamin consumption increases/decreases with an increased consumption of fat

Answer 34

decreases

Question 35

thiamin - sources organ meat, lean pork, egg yolk, whole grains, cereals, enriched rice, enriched bread, mung beans (munggo and other beans), nuts (pili, peanut, cashew), legumes

Answer 35

thiamin food sources