Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Animal Nutrition > cho1 > Flashcards

cho1 Flashcards

1
Q

sources of carbohydrates

A

starch, glycogen, dissacharides

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

Where is starch consumed from?

A

plant material
they comprise up to 70% or more of the DM of forages

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

What is the main source of carbohydrates in humans?

A

starch

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

Glycogen is consumed from

A

animal tissue

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

Dissacharides are from products containing

A

sucrose (refined sugar) and lactose (milk)

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

Where do you generate ATP (energy)?

A

mitochondria

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

Carbohydrates are

A

“hydrates of carbon”

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

Lactose is made up of

A

galactose + glucose

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

3 Things about Lactose

A

milk sugar
found only in milk
mammals can digest

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

Sucrose is made of

A

glucose and fructose

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

Three things about sucrose

A

common table sugar
produced in stems/leaves of plants
mammals can digest

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

Oligosaccharide

A

3-10 molecules of sugar

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

Polysaccharide

A

Greater than 10 molecules of sugar

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

Primary polysaccharides of nutritional or metabolic importance:

A
  1. Starch
  2. Glycogen
  3. Cellulose
  4. Hemicellulose
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Forage is what percent of dry matter

A

Less than 70%

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

Forage is made up of

A

cellulose, hemicellulose, starch

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

Seed is what percent of dry matter

A

less than 85%

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

Seed is made up of

A

starch, cellulose, hemicellulose

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

Animal muscle is made up of

A

glycogen

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

Animal liver is made up of

A

glycogen

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

Complex carbohydrates are made up of how many sugar molecules

A

3 or more

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

Complex carbohydrates are harder to break down by the

A

body

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

Which carbohydrate has no blood sugar spikes, food cravings, or drowsiness?

A

Complex carbohydrates

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

Which carbohydrate provides a steady source of energy for your body?

A

Complex

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Where can complex carbohydrates be found?

A

beans, whole grains, nuts, whole fruits, seeds, and vegetables

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Simple carbohydrates are found in foods like

A

milk
fruit juice
anything that’s sugar sweetened

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Simple carbohydrates

A

break down easily & cause blood sugar spikes and causes food cravings and drowsiness

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

What are complex carbohydrates?

A

Starches

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Did you know your body must break down

A

complex carbs to simple carbs before it can use them for energy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Glucose and ribose are involved in

A

energy transformations and tissue synthesis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Starch serves as an energy reserve in

A

roots, tubers, and seeds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Cellulose and hemicellulose provide

A

structural support for the living plants

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

The ultimate source of energy for most animal cells is

A

glucose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

The most nutritionally important sugars are

A

pentoses and hexoses

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

Nutritionally important sugars are of what form?

A

D-form not the L-form

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

D and L refer to stereoorientation at asymmetric carbon position

A

5 in a hexose or carbon position 4 in a pentose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

Sugars link together via a

A

glycosidic bond to form di or oligo and polysaccharides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

The nature of glycosidic bonds influences the

A

structural and chemical properties of the sugars and influences the ease of digestion

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

Nutritionally significant disaccharides are

A

sucrose and lactose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

Digestion in the gut converts

A

carbohydrates to monosaccharides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

Glucose is the principle carbohydrate for

A

energy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

Fructose is the high concentrations in

A

fruits

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

Galactose are common in

A

dairy products

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

Monosaccharides are transported to the

A

liver and converted to glucose

45
Q

Carbohydrates have one of the three fates in the body:

A
  1. metabolized to produce ATP
  2. Stored in liver and muscle as glycogen
  3. Converted to fatty acids and stored in adipose tissue as triglycerides
46
Q

What are enzymes that breakdown carbohydrates called?

A

Carbohydrases

47
Q

Amylase catalyses the breakdown of starch into

A

glucose and fructose

48
Q

Amylase is produced in the

A

salivary glands, pancreas, and small intestine

49
Q

Only __________ can be absorbed from the GI tract (except for in young animals)

A

monosaccharides

50
Q

Since only monosaccharides can be absorbed from the GI tract, for absorption to occur, poly-, tri-, and di- must be hydrolyzed by

A

digestive enzymes elaborated by the host or by microflora inhabiting the GI tract of the host

51
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

52
Q

The end product of CHO digestion in monogastric animals is mainly

A

glucose

53
Q

2 types of enzymes are important for the digestion of carbohydrates

A

amylases and disaccharides

54
Q

Amylases convert polysaccharides to

A

disaccharides

55
Q

Two types of amylase

A

salivary amylase and pancreatic

56
Q

Disaccharides convert disaccharides to

A

monosaccharides which are finally absorbed

57
Q

4 types of disaccharides

A

maltase
sucrase-isomaltase
lactase
trehalase

58
Q

During microbial digestion of CHO, bacteria attach to (colonize)

A

fiber components and secrete enzymes

59
Q

Cellulose and hemicellulose digested by

A

cellulases and hemicellulases

60
Q

Complex polysaccharides are digested to yield

A

monosaccharides that are fermented to produce VFA

61
Q

During microbial digestion of CHO, starches and simple sugars are more rapidly fermented to

A

VFA

62
Q

Protozoa engulf starch particles prior to

A

digesting them

63
Q

Monosaccharides absorbed primarily in

A

duodenum and jejunum

64
Q

There is limited absorption of CHO in the

A

stomach and large intestine

65
Q

Factors that increase absorption

A

chronic food intake restriction
diabetes

66
Q

Factors that decrease absorption

A

short-term fasting
adrenalectomy
thyroidectomy
ovariectomy

67
Q

Glucose catabolism is the process of

A

breaking down glucose to ATP for energy

68
Q

The first step of glucose catabolism is __________ and occurs in the _______

A

glycolysis
cytoplasm

69
Q

Glycolysis converts

A

6 carbon glucose molecule to 2 three carbon pyruvate molecules

70
Q

For each molecule of glucose in glycolysis, 2 ATP were used with a net grain of

A

8 per mole of glucose

71
Q

Anaerobic glycolysis converts

A

pyruvate to lactate

72
Q

Anaerobic glycolysis occurs in the

A

absence of oxygen

73
Q

Examples of where anaerobic glycolysis occurs is in

A

heavily exercising muscle where oxygen supply is insufficient and hypoxic states

74
Q

In ruminants and other species with large microbial populations in the GI tract, anaerobic fermentation of CHOs results in the production of large quantities of

A

volatile fatty acids (VFAs), mainly acetic, propionic, and butyric acids and provides a large proportion of the total energy supply

75
Q

During aerobic metabolism of glucose, pyruvate is transported inside the

A

mitochondria and oxidized to acetyl coenzyme A

76
Q

During aerobic metabolism of glucose, through the citric acid cycle/Kreb’s cycle,

A

acetyl CoA is ultimately oxidized to CO2

77
Q

The reactions in glucose catabolism are coupled to the

A

electron transport chain

78
Q

The electron transport chain harnesses chemical bond energy from a series of

A

oxidation/reduction reactions to make ATP

79
Q

Glucose is stored mostly in the

A

liver and muscle as glycogen molecules

80
Q

Liver glycogen available for

A

all tissues and about 8% of liver weight

81
Q

Muscle glycogen only available for muscle and is what percent of muscle weight?

A

1-2%

82
Q

Muscle glycogen is

A

largest source in the body

83
Q

Glycogen major storage component and similar to structure to

A

amylopectin and branches at 8-12 residues

84
Q

Liver functions to store and export

A

glucose between meals and provides glucose for extrahepatic tissues

85
Q

Due to large muscle mass, muscle actually supplies about

A

3/4 of total body glycogen and provides a readily available source of energy for use within muscle

86
Q

Glucose storage after a carbohydrate containing meal: The process is called glycogenesis

A

glucose enters portal circulation and hepatocytes in the liver, insulin released by pancreas, insulin stimulates glycogen synthase to convert glucose to glycogen

87
Q

Glycogen storage is limited. Therefore, when ingestion of CHO exceeds current needs for glycogen formation, glucose is converted to

A

fat and this is done by the breakdown of glucose to pyruvate, which is then available for fat synthesis

88
Q

Glycogenolysis is the break down of

A

glycogen to release glucose

89
Q

Glycogenolysis is stimulated by

A

Glucagon and epinephrine

90
Q

Glucagon in glycogenolysis is released by the pancreas when

A

blood glucose levels fall

91
Q

Epinephrine in glycogenolysis is released during

A

fight or flight responses to provide extra energy

92
Q

In fasting animal, glycogen stores in liver are

A

depleted after 8-12 hours

93
Q

Gluconeogenesis is the formation of glucose from

A

non-carbohydrate substrates like lactate, amino acids (alanine and glutamine) and glycerol

94
Q

Gluconeogenesis occurs mostly in _______ and some ________ and occurs when _____________________________

A

liver
in kidneys
blood glucose levels are low

95
Q

Gluconeogenesis

A

in conditions of starvation (glycogen has been depleted), the liver can make glucose from other sources, like fats or proteins

96
Q

Glycogenolysis

A

if blood glucose is low, the pancreas secretes glucagon, and the liver will break down glycogen into glucose and release it into the blood

96
Q

Glycogenesis

A

when blood glucose is high, pancreas secretes insulin, and liver converts excess blood glucose into glycogen (starch granules)

96
Q

Ketosis is characterized by

A

hypoglycemia, depleted liver glycogen, elevated mobilization of adipose tissue lipids, increased production of ketones, and lipemia

97
Q

Ketonemia

A

increased concentration of ketones in blood

98
Q

Ketonuria

A

increased concentration of ketones in urine

99
Q

When is ketosis common in cattle?

A

at peak of lactation (increase in physiological demand for glucose)

100
Q

When is ketosis common in sheep?

A

late pregnancy (increase in physiological demand for glucose and decrease in feed intake due to reduced stomach capacity as a result of increased uterine size)

101
Q

What increases as a result of body fluids lost in urine in response to ketonuria?

A

water intake

102
Q

Along with ketones in urine during ketonuria, excessive losses of electrolytes occur, this triggers

A

tissue dehydration and induces the increase in water intake

103
Q

Ketosis treatment is centered around the restoration of

A

normal blood glucose concentrations

104
Q

3 carbohydrate fermentation disorders in ruminants:

A

rumen acidosis (grain overload), when cattle are fed high-starch-based cereal or grain-rich diets, or when there is a sudden change from pasture to feedlot

105
Q

Each gram of carbohydrate supplies how many calories?

A

Four

106
Q
A

Animal Nutrition (10 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions