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Animal Nutrition > Exam #2 > Flashcards

Exam #2 Flashcards

1
Q

Saturated fatty acids normally contain double bonds in the cis configuration?

A

F

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2
Q

Saturated fatty acids contain fewer H atoms than an unsaturated fatty acid of the same length?

A

F

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3
Q

Saturated fatty acids decrease the melting point of a mixture of fatty acids

A

F

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4
Q

Saturated fatty acids have a higher iodine number than an unsaturated fatty acid of the same length?

A

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5
Q

Omega-3 fatty acids contain 3 double bonds in their side chain

A

F

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6
Q

Omega-3 fatty acids may have potential health benefits via anti-inflammatory effects on the body

A

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7
Q

Omega-3 fatty acids are formed in the process of biohydrogentation of unsaturated fatty acids in the rumen

A

F

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8
Q

Omega-3 fatty acids are found in high concentrations in the adipose tissue of salmon, trout, and other fish oils

A

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9
Q

Omega-3 fatty acids are found in high concentrations in the adipose tissue if cattle and sheep

A

F

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10
Q

Triglycerides are the predominant form of lipid in the human diet

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11
Q

Triglycerides make up the majority of the lipid in animal food products

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12
Q

Triglycerides are synthesized inside the enterocyte during lipid absorption

A

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13
Q

Triglycerides are not digested in the stomach of an adult pig

A

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14
Q

Triglycerides pass through the rumen unmodified by rumen microbes

A

F

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15
Q

Phospholipids make up the majority of lipid in forage plants

A

F

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16
Q

Phospholipids make up the majority if lipid in the cell membrane

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17
Q

Phospholipids stimulates smooth muscle to contract

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18
Q

Phospholipids contain at least one fatty acid, usually one of the dietary essential fatty acids

A

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19
Q

Phospholipids contain a nitrogenous base (such as choline or ethanolamine)

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20
Q

Glycolipids are synthesized from cholesterol

A

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21
Q

Glycolipids make up the majority of the lipid in forage plants

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22
Q

Glycolipids form micelles, vesicles, or bilayer sheets when placed in water

A

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23
Q

Glycolipids can be blocked from being synthesized by NSAIDs

A

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24
Q

Glycolipids are commonly found on the surface of red blood cells

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25
Q

Lipoproteins are intermediates formed in the process of saponification of triglycerides

A

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26
Q

Lipoproteins are transport molecules for lipids in the blood

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27
Q

Lipoproteins make up the majority of the myelin sheath

A

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28
Q

Lipoproteins make up the majority of the lipid in forage plants

A

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29
Q

Lipoproteins are formed in the small intestine upon the action of bile

A

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30
Q

Which of the following are true about cholesterol? it serves as the parent molecule for synthesis of prostaglandins

A

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31
Q

Which of the following are true about cholesterol? it serves as the parent molecule for synthesis of Vitamin D and bile acids

A

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32
Q

Which of the following are true about cholesterol? most free cholesterol os found esterfied to a fatty acid (a cholesterol ester)

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33
Q

Which of the following are true about cholesterol? it is transported in the blood associated with lipoproteins

A

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34
Q

Which of the following are true about cholesterol? it can typically be found embedded in cell membrane

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35
Q

Which of the following are phospholipids? cephalin

A

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36
Q

Which of the following are phospholipids? sphingomyelin

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37
Q

Which of the following are phospholipids? lecithin

A

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38
Q

Which of the following are phospholipids? cerebroside

A

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39
Q

Which of the following are phospholipids? prostaglandin

A

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40
Q

Which of the following are synthesized from cholesterol? estrogen

A

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41
Q

Which of the following are synthesized from cholesterol? progesterone

A

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42
Q

Which of the following are synthesized from cholesterol? insulin

A

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43
Q

Which of the following are synthesized from cholesterol? cortisol

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44
Q

Which of the following are synthesized from cholesterol? prostaglandin

A

F

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45
Q

Polyunsaturated fatty acids contribute to the fluid nature of oils

A

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46
Q

Polyunsaturated fatty acids increase the melting point of fat/oil

A

F

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47
Q

Polyunsaturated fatty acids are kinked/bent in physical appearance

A

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48
Q

Polyunsaturated fatty acids are more common in plant lipids than in animal lipids

A

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49
Q

Polyunsaturated fatty acids are more end product of complete biohydrogentation of fatty acids in the rumen

A

F

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50
Q

Oxidation of fats/oils forms free radicals that break the C-C bonds of fatty acids

A

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51
Q

Oxidation of fats/oils is more common with saturated than with unsaturated fatty acids

A

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52
Q

Oxidation of fats/oils can be controlled by adding Vitamin E or selenium to the diet

A

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53
Q

Oxidation of fats/oils results in formation of shorter chain fatty acids and other volatile organic compounds

A

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54
Q

Oxidation of fats/oils generally gives a disagreeable odor/flavor to the fat/oil

A

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55
Q

Chylomicrons are the largest type of glycolipid

A

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56
Q

Chylomicrons are formed inside the enterocyte (golgi apparatus) during lipid absorption

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57
Q

Chylomicrons are absorbed from the enterocyte via passive diffusion

A

F

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58
Q

Chylomicrons are absorbed from the enterocyte into the lacteal in mammals

A

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59
Q

Chylomicrons can be blocked from being synthesized by NSAIDs

A

F

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60
Q

Prostaglandins are synthesized from arachidonic acid via cycloxygenase (COX) enzymes

A

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61
Q

Prostaglandins are responsible for development of the inflammatory response by the body

A

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62
Q

Prostaglandins are secreted by the chief cells in the stomach

A

F

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63
Q

Prostaglandins have an important function in female reproduction

A

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64
Q

Prostaglandins can be blocked from being synthesized by NSAIDs

A

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65
Q

Olestra is used in “fat free” varieties of potato chips and other snack foods

A

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66
Q

Olestra is made from vegetable oil and table sugar

A

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67
Q

Olestra blocks the activity of pancreatic lipase by 30%

A

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68
Q

Olestra is not recognized by pancreatic lipase, and therefor is not digested in the small intestine

A

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69
Q

Olestra may result in “anal leakage” when consumed in large quantities

A

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70
Q

Dietary essential fatty acids cannot be synthesized by the animal body (or insufficient quantity to meet requirements)

A

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71
Q

Dietary essential fatty acids require exogenous source

A

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72
Q

Dietary essential fatty acids are typically used as the fatty acid component of phospholipids

A

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73
Q

Dietary essential fatty acids include linoleic, linolenic, and arachidonic acids for most livestock species

A

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74
Q

Dietary essential fatty acids does not include arachidonic acid for humans

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75
Q

Trans fatty acids are intermediates formed in the process of hydrogenation of fatty acids

A

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76
Q

Trans fatty acids are intermediates formed in the process of oxidation of fatty acids

A

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77
Q

Trans fatty acids are the most common type of fatty acid found in the human diet

A

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78
Q

Trans fatty acids can be formed during the process of biohydrogentation of fatty acids in the rumen

A

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79
Q

Trans fatty acids are associated with potential health concerns (heart disease)

A

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80
Q

Orlistat is the active ingredient in drugs such as Alli and Xenical

A

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81
Q

Orlistat blocks the secretion of bile, thereby decreasing lipid digestion

A

F

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82
Q

Orlistat blocks the release of gastric lipase by the chief cells in the stomach

A

F

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83
Q

Orlistat blocks the activity of pancreatic lipase

A

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84
Q

Orlistat blocks the release of cholecystokinin, thereby reducing pancreatic lipase secretion

A

F

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85
Q

Rumenic acid is an anti carcinogenic fatty acid found in ruminant- derived food sources

A

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86
Q

Rumenic acid is a toxic fatty acid secreted by rumen microbes

A

F

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87
Q

Rumenic acid contains a conjugated double bond

A

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88
Q

Rumenic acid contains both a cis and a trans double bond

A

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89
Q

Rumenic acid is formed during the process of biohydrogentation of linoleic acid by rumen microbes

A

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90
Q

Gastric lipase hydrolyzes triglycerides to form glycerol and 3 free fatty acids

A

F

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91
Q

Gastric lipase is secreted by the parietal cells in the stomach

A

F

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92
Q

Gastric lipase has a preference for medium chain length fatty acids such as those found in milk

A

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93
Q

Gastric lipase is inactive in the stomach of an adult pig

A

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94
Q

Gastric lipase contributes to the digestion of triglycerides in the small intestine

A

T

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95
Q

Which of the following are true about amino acids? the L isomer of amino acids is used to synthesize protein

A

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96
Q

Which of the following are true about amino acids? amino acids are zwitterions at physiological pH

A

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97
Q

Which of the following are true about amino acids? amino acids are amphoteric

A

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98
Q

Which of the following are true about amino acids? the functional (R) group of a standard amino acid is attached to the a carbon

A

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99
Q

Which of the following are true about amino acids? there may be up to 20 amino acids found in protein

A

F

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100
Q

Limiting amino acids are non protein amino acids that regulate protein metabolism by an animal

A

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101
Q

Limiting amino acids control the degree of H bonding in secondary protein structure

A

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102
Q

Limiting amino acids are represented by the shortest slat/stave in the Liebig’s barrel concept

A

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103
Q

Limiting amino acids determine the maximum quantity of a given protein that can be synthesized

A

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104
Q

Limiting amino acids are usually either lysine or methionine for livestock fed typical diets

A

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105
Q

Indispensable amino acids cannot be synthesized by the body (or in sufficient quantity)

A

T

106
Q

Indispensable amino acids must be supplied by an exogenous source

A

T

107
Q

Indispensable amino acids can sometimes be used to synthesize a dispensable amino acid

A

T

108
Q

Indispensable amino acids are not required for cattle and sheep

A

F

109
Q

Indispensable amino acids are the same as dietary essential amino acids for swine and poultry

A

T

110
Q

Glycine is the simplest amino acid, with an R group consisting of a single H

A

T

111
Q

Glycine is a netral amino acid

A

T

112
Q

Glycine is a conditionally essential amino acid for growing poultry

A

T

113
Q

Glycine is a dietary essential amino acid for cats and neonates

A

F

114
Q

Glycine is an indispensable amino acid for ruminant livestock

A

F

115
Q

Carnitine is a dietary essential amino acid for humans

A

F

116
Q

Carnitine is made by forming a S-S bond between two cysteine

A

F

117
Q

Carnitine functions as a carrier for fatty acids into the mitochondria for B- oxidation

A

T

118
Q

Carnitine can be used for quick bursts of energy in muscle

A

F

119
Q

Carnitine enhances the body’s sensitivity to caffeine

A

F

120
Q

Taurine is a dietary essential amino acid for cats and neonates

A

T

121
Q

Taurine functions as a carrier for fatty acids into the mitochondria for B oxidation

A

F

122
Q

Taurine is a common ingredient added to many energy drinks

A

T

123
Q

Taurine deficiency can result in macular degeneration and dilated cardiomyopathy

A

T

124
Q

Taurine deficiency would impair an animals ability to properly digest lipids

A

T

125
Q

Cystine can be used to synthesize methionine in mammals

A

F

126
Q

Cystine is an indispensable amino acid

A

F

127
Q

Cystine is made by forming a S-S bond between two cysteine within a protein

A

T

128
Q

Cystine is formed during post translational modification of amino acids

A

T

129
Q

Cystine is important for formation of tertiary structure of proteins

A

T

130
Q

Creatine (creatine phosphate) is converted non-enzymatically into creatine

A

T

131
Q

Creatine (creatine phosphate) is a component of one of the bile acids

A

F

132
Q

Creatine (creatine phosphate) aids in water retention by muscle cells

A

T

133
Q

Creatine (creatine phosphate) may stimulate fast twitch muscle hypertrophy

A

T

134
Q

Creatine (creatine phosphate) can be used for quick bursts of energy in muscle

A

T

135
Q

Hydroxyproline is a non-protein amino acid

A

F

136
Q

Hydroxyproline is an amino acid

A

T

137
Q

Hydroxyproline can be synthesized from the indispensable amino acid threonine

A

F

138
Q

Hydroxyproline is formed only during post translational modification of amino acids

A

T

139
Q

Hydroxyproline is important for normal cross-linking in collagen structure

A

T

140
Q

Which of the following is true regarding the structure of proteins? the primary structure of protein consists of peptide bonds between amino acids

A

T

141
Q

Which of the following is true regarding the structure of proteins? there will always be a free amine and a free carboxyl group at opposite ends of the protein

A

T

142
Q

Which of the following is true regarding the structure of proteins? both alpha helix and beta sheet conformations exist in a proteins secondary structure

A

T

143
Q

Which of the following is true regarding the structure of proteins? the quaternary structure of protein will always involve more than one protein

A

T

144
Q

Which of the following is true regarding the structure of proteins? the 3 dimensional structure of protein is maintained through H- bonding, S-S bonds, etc

A

T

145
Q

Denaturing a protein may be done via exposure to heat, acid/base, alcohol, etc

A

T

146
Q

Denaturing a protein often results in a change in the physical conformation of a protein

A

T

147
Q

Denaturing a protein is always an irreversible process

A

F

148
Q

Denaturing a protein may cause that protein to lose its biological function

A

T

149
Q

Denaturing a protein is the process used to make blue cheese

A

F

150
Q

Nitrates are the primary N excretion products in birds

A

F

151
Q

Nitrates are converted to nitrite by rumen microbes

A

T

152
Q

Nitrates are often found in high concentrations in drought-sicken forages

A

T

153
Q

Nitrates bind to hemoglobin (as NO2) thereby resulting in death via asphyxiation

A

T

154
Q

Nitrates toxicity is diagnosed by observing a chocolate color to a sample of the anima’s blood

A

T

155
Q

Urea is the primary N excretion product in mammals

A

T

156
Q

Urea is the primary N excretion product in birds

A

F

157
Q

Urea is water soluble

A

T

158
Q

Urea is formed by removal of the end of the R group from arginine

A

T

159
Q

Urea can build up in the joints in mammals resulting in the condition known as gout

A

F

160
Q

Which of the following is true regarding the use of amino acids as a source of energy? amino acids can only be used for energy in ruminants

A

F

161
Q

Which of the following is true regarding the use of amino acids as a source of energy? amino acids will yield approximately 4 Kcal/g in a bomb calorimeter

A

F

162
Q

Which of the following is true regarding the use of amino acids as a source of energy? the PFV value for amino acids does not account for the energetic cost of urea synthesis

A

F

163
Q

Which of the following is true regarding the use of amino acids as a source of energy? either gluconegenesis or oxidation/ ketogeneisis are used to make ATP from amino acids

A

T

164
Q

Which of the following is true regarding the use of amino acids as a source of energy? only those amino acids from the taller slats/ staves in Leibig’s barrel are used for energy

A

T

165
Q

Amines are the primary N excretion product in birds

A

F

166
Q

Amines are formed by decarboxylation of amino acids (usually by microbes)

A

T

167
Q

Amines are intermediates in the urea cycle in mammals

A

F

168
Q

Amines include cadaverine, putrescine, skatole

A

T

169
Q

Amines include uric acid and allantoin

A

F

170
Q

The Jones’ factor is a critical enzyme used to initiate the proteolytic enzyme cascade

A

F

171
Q

The Jones’ factor is a number multiplied times a food/feed’s N content to calculate crude protein

A

T

172
Q

The Jones’ factor is a hormone used to stimulate the release of enzymes from the pancreas

A

F

173
Q

The Jones’ factor is calculated as 100 divided by the average N content of amino acids

A

T

174
Q

The Jones’ factor for a given protein varies with he amino acid composition of that protein

A

T

175
Q

Uric acid is a water- soluble white crystal

A

F

176
Q

Uric acid is the primary N excretion product in mammals

A

F

177
Q

Uric acid is the primary N excretion product in birds

A

T

178
Q

Uric acid is normally converted into allocation in mammalian species

A

T

179
Q

Uric acid can build up in the joints in mammals resulting in the condition known as gout

A

T

180
Q

Which of the following foods/feeds would most likely to contain trypsin inhibitors? raw soybeans

A

T

181
Q

Which of the following foods/feeds would most likely to contain trypsin inhibitors? dry roasted peanuts

A

F

182
Q

Which of the following foods/feeds would most likely to contain trypsin inhibitors? raw egg whites

A

F

183
Q

Which of the following foods/feeds would most likely to contain trypsin inhibitors? soybean meal

A

F

184
Q

Which of the following foods/feeds would most likely to contain trypsin inhibitors? drought stricken hay made from a fertilized hay meadow

A

F

185
Q

PepT1 is a proteolytic enzyme secreted by the chief cells

A

F

186
Q

PepT1 is an intestinal peptide transporter

A

T

187
Q

PepT1 can only be used to transport amino acids and glycine

A

F

188
Q

PepT1 uses a mechanism known as the Na pump

A

T

189
Q

PepT1 is an energetically efficient method of amino acid absorption

A

T

190
Q

Aminopeptidase

A
  • brush border in small intestine

- hydrolyzes peptide bonds with any amino-terminal amino acid

191
Q

Bile

A
  • Liver

- forms micelles from lipids in the small intestine

192
Q

carboxypeptidase

A
  • pancreas

- hydrolyzes peptide bonds with any carboxyl-terminal amino acid

193
Q

cholecystokinin

A
  • crypts of lieberkuhn

- hormone that stimulates the pancreas to secrete enzymes, and gall bladder to contract

194
Q

cholesterol esterase

A
  • pancreas

- removes the fatty acid esterfied to cholesterol

195
Q

chymotrypsin

A
  • pancreas

- hydrolyzes peptide bonds with Phe, Tyr, Trp, His, Leu, Met

196
Q

Dipeptidase

A
  • brush border in the small intestine

- hydrolyzes small peptides containing 2 amino acids only

197
Q

Elastase

A
  • pancreas

- hydrolyzes peptide bonds with Ala, Fly, Ser

198
Q

Enterokinase

A
  • crypts of lieberkuhn

- required for the initial conversion of trypsinogen into trypsin

199
Q

Gastric lipase

A
  • chief cells

- hydrolyzes triglycerides into monoglycerides +2 free fatty acids in the stomach of a milk fed calf

200
Q

Gastrin

A
  • pylorus

- hormone that stimulates the chief and parietal cells in the stomach

201
Q

HCl

A
  • parietal cells

- required for the initial conversion of pepsinogen into pepsin

202
Q

Oligopeptides

A
  • brush border in small intestine

- hydrolyzes small peptides containing up to 8 amino acids

203
Q

pancreatic lipase

A
  • pancreas

- hydrolyzes triglycerides into monoglycerides + 2 free fatty acids

204
Q

pepsin

A

chief cells

-Hydrolyzes peptide bonds with Phe, Tyr, Trp

205
Q

Phospholipase A2

A

pancreas

-hydrolyzes lecithin and other phospholipids

206
Q

Secretin

A

crypts of liberkuhn

-hormone that stimulates the pancreas to secrete buffers into small intestine

207
Q

Tripeptidase

A
  • brush border in small intestine

- hydrolyzes small peptides containing 3 amino acids

208
Q

Trypsin

A

pancreas

-hydrolyzes peptide bonds with Arg, Lys

209
Q

amino acid that contributes to the extensive cross-linking found in collagen

A

hydroxylysine

210
Q

an imino acid

A

proline

211
Q

build-up of uric acid in the joints

A

gout

212
Q

nitrogenous compound used by rumen microbes to synthesize microbial protein

A

ammonia

213
Q

derived amino acid

A

asparagine

214
Q

differing in solubility in water

A

colloidal

215
Q

form of secondary protein structure created by H bonding between amino acids

A

alpha helix

216
Q

forms the primary structure in protein

A

peptide bond

217
Q

having both a positive and a negative charge in the same molecule

A

zwitterion

218
Q

having both acidic and basic areas in the same molecule

A

amphoteric

219
Q

indispensable amino acid that is an intermediate in the urea cycle

A

arginine

220
Q

indispensable amino acid used to synthesize cysteine

A

methionine

221
Q

indispensable amino acid used to synthesize tyrosine

A

phenylalanine

222
Q

insoluble amide that is primary N excretion product in birds

A

uric acid

223
Q

methylated purine base

A

caffeine

224
Q

non-protein amino acid that is an intermediate in the urea cycle

A

ornithine

225
Q

non-protein amino acid that functions as a carrier for fatty acids into the mitochondria for B oxidation

A

carnitine

226
Q

non-protein amino acid that is indispensable for cats

A

taurine

227
Q

non-protein amino acid that may stimulate fast- twitch muscle hypertrophy

A

creatine

228
Q

non-protein nitrogen compound often found in plant fertilizer that becomes toxic upon microbial metabolism in the rumen

A

nitrate

229
Q

non-protein nitrogen compound formed by decarboxylation of an amino acid

A

amine

230
Q

sulfur containing amino acid consisting of 2 cysteine linked by a s-s bond

A

cystine

231
Q

water soluble amide synthesized from uric acid

A

allantoin

232
Q

water soluble amide that is primary N excretion product in mammals

A

urea

233
Q

a bile acid

A

taurocholic acid

234
Q

aids in the formation of micelles in small intestine

A

bile

235
Q

commercial product created using the process of oxidation

A

bleu cheese

236
Q

commercial product created using the process of saponification

A

soap

237
Q

component of a red blood cell membrane that determines blood type

A

glycolipids

238
Q

contains both hydrophilic and hydrophobic areas in the same molecule

A

amphipathic

239
Q

drug that blocks the synthesis of prostaglandins

A

aspirin

240
Q

esters of fatty acids with alcohols other than glycerol

A

waxes

241
Q

esters of fatty acids with glycerol

A

glycerides

242
Q

intermediate formed during incomplete hydrogenation of vegetable oils, associated with health concerns

A

trans fatty acids

243
Q

lipoprotein formed inside the enterocyte during lipid absorption

A

chylomicron

244
Q

major phospholipid found in myelin sheath

A

sphingomyelin

245
Q

mechanism used for absorption of mixed micelles into an enterocyte

A

diffusion

246
Q

mechanism used for absorption of chylomicrons into blood or lymph

A

exocytosis

247
Q

name for a cerebroside found in brain tissue

A

gangliosides

248
Q

name given to glycolipids found in animals

A

cerebrosides

249
Q

phospholipid that contains choline

A

lecithin

250
Q

precursor for the synthesis of prostaglandins

A

arachidonic acid

251
Q

precursor of the synthesis of testosterone

A

cholesterol

252
Q

process that results in a fat/oil becoming rancid

A

oxidation

253
Q

process used to harden vegetable oil to make margarine or shortening

A

hydrogenation

254
Q

small droplet of lipid formed in the small intestine upon the addition of bile

A

micelle

255
Q

test used to determine how saturated/ unsaturated an unknown fat/ oil is

A

iodine number

256
Q

test used to indicate the average length of the fatty acids in an unknown fat/oil

A

saponification number

257
Q

transports bad cholesterol in the blood

A

low density lipoprotein

258
Q

transports good cholesterol in blood

A

high density lipoprotein

259
Q

saturated fatty acids are more common in ruminant derived foods than in those from non ruminants

A

T

Animal Nutrition (4 decks)

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