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Nutrition > Exam 1 > Flashcards

Exam 1 Flashcards

1
Q

Nutrition

A

the study of applied biochemistry and physiology

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2
Q

diet formulation

A

applied nutrition and economics

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3
Q

Nutrient

A

essential in diet

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4
Q

nutrient allocation

A

what is the most effective way to utilize a source of nutrition

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5
Q

metabolism

A

sum of all biochemical reactions in body

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6
Q

catabolism

A

degradation: breakdown of nutrients and other complex molecules

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7
Q

anabolism

A

biosynthesis: building of complex molecules

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8
Q

how to enzymes increase the rate of reaction?

A

interact with reactants and products to increase likelihood of reaction occurring

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8
Q

enzyme

A

biological catalyst

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9
Q

proenzyme/zymogen

A

enzymes produced by body in inactive form

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10
Q

autoenzymatic

A

mammal produces own enzymes

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11
Q

alloenzymatic

A

microbes in animals GI tract produce enzymes

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12
Q

what are the three calorie providing nutrients

A

carbohydrates
protein
lipids

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13
Q

protein

A

macromolecule made of amino acids

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14
Q

T/F essential amino acids can be synthesized by the body

A

FALSE. non essential amino acids can be synthesized by the body

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15
Q

carbohydrate

A

end product of photosynthesis(base energy source)

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16
Q

non structural carbohydrates

A

easy to digest

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17
Q

T/F mammals produce enzymes to break down structural carbohydrates

A

FALSE. Mammalian enzymes can not digest structural carbohydrates

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18
Q

lipids

A

soluble in fats/oils, there are two essential fatty acids

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19
Q

what are the two main challenges for water

A

when its hot access to water must increase
when its too cold water may freeze

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20
Q

minerals

A

inorganic rocks

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21
Q

macro vs. micro minerals

A

macro measures as percent of diet
micro measured in ppm or ppb

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22
Q

vitamins

A

fat-soluble: A,D,E,K
water soluble

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23
Q

digestive physiology

A

-diet selection
-animals ability to derive nutritional benefit from a food

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24
Q

diet selection

A

how an animals physical features impact the food they choose

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25
Q

mouth functions

A

Mastication(mechanical breakdown of food)
Mixing of food

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26
Q

purpose for mixing of food in mouth

A

oral health
feed lubrication
CHO and lipid digestion

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27
Q

T/F particle size and digestion are inversely related

A

TRUE. as particle size decreases surface area increases

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28
Q

Function of esophagus

A

transport food from mouth to stomach

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29
Q

functions of stomach(5)

A

Storage
Mixing
Secretion
Digestion
Absorption

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30
Q

storage(stomach)

A

control flow of digesta

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31
Q

extent of digestion equals?

A

Kd/(Kd + Kp)

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32
Q

Kd and Kp relation to extent of digestion

A

as Kp increases EOD decreases
as Kd increases EOD increases

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33
Q

what is mixing(stomach)

A

physical processing of digesta

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34
Q

what is secreted by the stomach

A

acid
enzymes
buffer
mucus

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35
Q

purpose of acid in stomach

A

denature proteins
kill microbes
lower pH

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36
Q

what form are most stomach enzymes produced in

A

zymogens(inactive)

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37
Q

purpose of buffer in stomach

A

-raise pH
-coat stomach surface
-prevent acid/enzyme from destroying stomach surface

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38
Q

purpose of mucus in stomach

A

-coat stomach surface
-prevent acid/enzyme from destroying stomach surface

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39
Q

types of digestion

A

chemical
enzymatic

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40
Q

chemical digestion duties

A

denature protein
activate zymogens

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41
Q

what is enzymatic digestion/ what does it do

A

hydrolytic(inserting H2O) enzymes –> break bonds
-Digest lipids
-Proteins

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42
Q

what is absorbed in stomach

A

H2O
Alcohol
Cu, Fl, Mo
Aspirin

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43
Q

4 Regions of Stomach

A

Esophageal region
Cardiac
Gastric
Pyloric

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44
Q

what is the function of the gastroesophageal sphincter

A

prevent stomach acid from entering esophagus

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45
Q

what is the function of the pyloric sphincter

A

controls Kp into duodenum

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46
Q

which stomach regions have folds of rugae

A

Cardiac and gastric regions

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47
Q

what are the three types of stomach glands

A

cardia
oxyntic(peptic)
pyloric

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48
Q

what does the cardia gland produce

A

mucus and buffer

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49
Q

what does the oxyntic gland produce

A

acids and enzymes

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50
Q

what does the pyloric gland produce

A

acids, enzymes, and endocrine products

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51
Q

what endocrine products are produced by pyloric gland

A

gastrin
somatistatin

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52
Q

what are some exocrine products

A

mucus
buffer
acid
enzymes/zymogens

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53
Q

primary functions of small intestine

A

digestion
secretion
absorption
immunity

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54
Q

what is the purpose of digestion

A

preparation of ingested food for absorption

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55
Q

how is feedstuff digested in the small intestine

A

it is hydrolyzed(cleaved by H2O through hydrolytic enzymes)

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56
Q

what components are proteins broken into

A

amino acids
dipeptides
tripeptides

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57
Q

what are non structural carbohydrates broken into

A

monosaccharides

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58
Q

what components are lipids broken into

A

monoacylglycerides
2 fatty acids

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59
Q

goal of small intestine

A

avoid being digested while digesting and absorbing nutrients

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60
Q

what is the area in the middle of the intestinal tract

A

lumen

61
Q

how does surface area impact rate of passage

A

as surface area increases, rate of passage slows

62
Q

what it the pH of the duodenum

A

5-6

63
Q

what is secreted into the duodenum

A

zymogens
buffer
bile salts
mammalian enzymes

64
Q

what section of the SI has the most structures to increase surface area

A

proximal jejunum

65
Q

where is peak absorption

A

proximal jejunum

66
Q

pH of Jejunum

A

7-7.5

67
Q

exocrine products from pancreas

A

enzymes
buffer

68
Q

endocrine products from pancreas

A

glucagon
insulin

69
Q

when is glucagon produced?, and by what cells

A

produced when blood glucose is low by a-cells

70
Q

when is insulin produced and by what cells?

A

produced when blood glucose is high by B-cells

71
Q

T/F exocrine functions account for approx 85% of pancreatic mass

A

TRUE

72
Q

pH of illeum

A

7.5-7.9

73
Q

where are kerkring folds more dense

A

proximal small intestine

74
Q

villi are found on what structure in SI

A

kerkring folds

75
Q

where are enterocytes born

A

the crypt of villi

76
Q

how long does it take from an enterocyte being produced to it dying

A

7 days

77
Q

what structure is found inside the villus that is important for fat absorption

A

lacteal

78
Q

what blood vessel brings oxygenated blood from the heart to the villus

A

arteriol

79
Q

what blood vessel takes blood from the villus to the liver

A

venule

80
Q

T/F the venule is lacking nutrients

A

FALSE. the venule is returning from the villi and carrying its nutrients to the liver

81
Q

what cell makes up 90% of villi cells

A

enterocytes

82
Q

what is the purpose of microvilli

A

increase surface area

83
Q

what are glycocalyx

A

hair-like projections on microvilli

84
Q

what is the purpose of glycocalyx

A

suspend nutrients to decrease Kp
protect enterocytes from enzymes and bacteria

85
Q

what is the purpose of the sodium potassium co transport

A

create electrical gradient
bring nutrients into the cell

86
Q

where is the Na+ concentration high

A

outside the cell

87
Q

where is the K concentration high

A

inside the cell

88
Q

what is the ratio of Na+K+ from the sodium potassium pump

A

3 NA+ out, 2 K+ in

89
Q

why is it important for the Na+ concentration inside the cell to be low

A

so the SGLT1 can activate and pump sodium and glucose into the cell without directly using energy

90
Q

how does the SGLT1 indirectly use energy

A

it pumps Na+ and glucose in following the concentration gradient which requires no energy. however, the concentration gradient was formed by Na+K+atpase through the use of ATP

91
Q

what is the primary absorptive cell in SI

A

enterocyte

92
Q

T/F cellulose can not be digested by mammalian enzymes

A

TRUE

93
Q

is auto enzymatic digestion anaerobic or aerobic

A

aerobic(uses O2)

94
Q

what are the products of starch digestion in non ruminants

A

per 1 glucose: 6 CO2, 6H2O, >34 atp

95
Q

T/F fermentation is anaerobic

A

TRUE

96
Q

products of fermentation

A

VFA
CO2
CH4
1-4 ATP/microbe
MCP
MPL
vitamins
ammonia

97
Q

where is energy lost in microbial fermentation, Why?

A

CH4-energy is being expelled
1-4 ATP- going to microbes

98
Q

what percent of energy intake is methane

A

3.5-6%

99
Q

what products of fermentation are absorbed in the SI

A

MCP
MPL
vitamins(water soluble + K)

100
Q

what fermentation products are absorbed in fermentation chamber

A

ammonia
VFA

101
Q

what is microbial crude protein

A

microbes themselves are digested
source of amino acids and energy

102
Q

what is microbial phospholipid(MPL)

A

microbe themselves are digested
source of fatty acids and energy

103
Q

benefits of foregut fermentation

A

animal receives all benefits of microbial fermentation(MCP, VFA, Vitamins, MPL)

104
Q

what is the downside of foregut fermentation

A

easily digested nutrients(ex.starch) will be fermented(lowering their value to the animal)

105
Q

what are the benefits of hindgut fermentation

A

mammal has first access to easily digested nutrients and gets them at their maximum value

106
Q

what are downsides of hindgut fermentation

A

microbial products are poorly(not) utilized except for VFA the rest are excreted in feces

107
Q

characteristics of fermentation chambers

A

Anaerobic
consistent supply of digesta
maintain stable pH(6.2-6.5)
stable temp(39 C)
dark
mixing
–0

108
Q

how does absorption of VFA affect pH

A

absorbing VFA lowers pH

109
Q

why does the fermentation chamber have no humoral defense

A

so the immune system wont attack the microbes

110
Q

how long does it take to convert methane to CO2

A

7-12 years

111
Q

what is the biogenic carbo cycle

A

plants consume CO2 and produce glucose and O2—>animal consumes plant for energy and produces CO2 which the plant consumes

112
Q

types of microbes and their characteristics

A

bacteria: does most of the work and is most numerous
protozoa: biggest and most likely to die
fungi: fiber digestion

113
Q

which microbe do we know the most about? the least?

A

most: bacteria
Least: fungi

114
Q

peristaltic

A

moving from proximal to distal

115
Q

layers of reticulorumen from bottom to top

A

particle layer
liquid layer
hay mat
gas layer

116
Q

reticular omasal orifice

A

hole connecting reticulum to omasum

117
Q

reticular groove

A

groove in nursing calves that leads milk directly to omasum to avoid fermentation

118
Q

what are all places autoenzymatic digestion occurs

A

-stomach(pig, horse, cow abomasum)
-small intestine(pig, horse, cow)

119
Q

what places of digestive tract have structures to lower Kp

A

-stomach(pig, horse, cow-all compartments)
-small intestine(pig, horse, cow)
-large intestine(pig, horse, cow)

120
Q

where is acid secreted into the lumen in the digestive tract

A

-stomach(pig, horse, cow abomasum)

121
Q

where does the animal secrete buffer in intestinal tract

A

-stomach(pig, horse, cow abomasum)
-small intestine(pig, horse, cow)

122
Q

exocrine vs. endocrine

A

exocrine is secreted into digestive tract, endocrine will go to other parts of body

123
Q

T/F amino acids and glucose are nutrients that supply energy to the body

A

TRUE. they are proteins and carbohydrates respectively

124
Q

T/F glucose can transport against its concentration gradient

A

TRUE. it can transport glucose against its concentration gradient bc nitrogen pulls it along with its gradient

125
Q

what are the six brushy border enzymes

A

maltase
isomaltase
glucoamylase
sucrase
fructase
phlorizin hydrolase

126
Q

what cell produces brushy border enzymes

A

enterocyte

127
Q

what moves fructose into cell

A

GLUT5

128
Q

what moves glu, gal, fru into blood stream

A

GLUT2

129
Q

what enzyme breaks down amylose, and amylopectin

A

pancreatic a. amylase

130
Q

what is amylose broken into

A

maltose
maltotriose

131
Q

what is amylopectin broken into

A

maltose
maltotriose
isomaltos

132
Q

what are maltose, isomaltose, and maltotriose broken into

A

glucose

133
Q

what is lactose broken into

A

glucose
galactose

134
Q

what is sucrose broken into

A

glucose
fructose

135
Q

what are the four disacchrides

A

lactose
sucrose
maltose
cellubios

136
Q

what bond is maltose linked by

A

a. glycosidic

137
Q

what bond in cellobiose linked by

A

b. glycosidic

138
Q

what are the four main polysacchrides

A

starch
cellulose
hemicellulose
pectin

139
Q

T/F all polysaccharides are digestible by ME

A

FALSE. only starch is

140
Q

two types of starch

A

amylose
amylopectin

141
Q

equation for digestibility

A

D=((intake-feces)/intake) x 100

142
Q

how does lignin affect carbohydrates

A

it is 0% digestible, as it increases digestibility for carbohydrates decreases

143
Q

what does the enzyme phlorizin hydrolase do

A

cleaves sugars bound to lipids

144
Q

what does glucoamylase do

A

hydrolyzes one(1) glucose molecule from starch

145
Q

where does all glucose, galactose, and fructose absorption occur

A

Small intestine

146
Q

difference between amylase and amylopectin

A

amylase is a. bond at 1,4. chain of 100 glucose
amylopectin is a. bond at 1,4 and 1,6(branch points) similar to glycogen

146
Q

how do a. glycosidic and b. glycosidic bonds differ, and how does it impact digestibility

A

a. glycosidic bond at 1,4 straight making molecules connect in spiral and easily removed from one another.
b. glycosidic connects at 1,4 at diagonal making long flat chains that pack tightly together and not easily pulled apart

147
Q

path of monosaccharides after leaving enterocyte

A

-travel through blood to liver
-gal, fru metabolized in liver
-glu travels from liver to tissue
-glu turned into ATP, glycogen synthesis, or fat synthesis

148
Q

what animal is glycogen synthesis most important in

A

Horse, they do the most exercise

149
Q

where does glycogen synthesis occur

A

muscle and liver

150
Q

where does fat synthesis occur

A

adipocytes

Nutrition (4 decks)

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