Brainscape's Knowledge GenomeTM

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


See full index

Nutrition > Lecture 6 Part 1 > Flashcards

Lecture 6 Part 1 Flashcards

1
Q

what is a carb made of

A

carbon
hydrogen
oxygen

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

what are some of the values of carbs in foods

A

70-75% of plant DM

80-85% contained in grains

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

how does the liver acts as a vessel

A

place where lot of energy is transformed

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

what is the carb cycle

A
  • CHO consumed by animal
  • converted to CO2
  • plants use CO2 for photosynthesis to produce carbs
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

what are carbs the source of in animals

A

source of energy or bulk

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

monosaccharide

A

1 sugar

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

disaccharide

A

2 sugars

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

oligosaccharide

A

3-10 sugar units

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

polysaccharide

A

greater than 10 sugar units

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

pentose

A

5 carbons

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

what makes up pentose

A

arabinose- pectin’s
xylose- corn cob, wood
ribose- nucleic acids

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

hexose

A

6 carbons

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

what are some hexoses

A

glucose
fructose
mannose
galactose

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

glucose

A
  • most important sugar
  • primary sugar used for energy
  • circulates as free glucose
  • not as sweet
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

what is insulin sensitive too

A

blood glucose

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

fructose

A
  • found in fruit and honey
  • sweetest
  • converted to glucose in animal body
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

galactose

A
  • milk
  • component of milk sugar
  • not found free in nature
  • only made in mammary tissue
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

mannose

A

found in plants (legumes)

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

a -1-4 glycosidic bond

A
  • bonds between saccharides
  • 1-4
  • alpha
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

alpha

A

tells us about the larger shape

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

1-4

A

which carbons are bonded together

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

how are alpha glycosidic bons formed

A

when OH on carbon-1 is below glucose ring

23
Q

when are beta glycosidic bonds formed

A

when OH is above the plane

24
Q

when counting carbons, which way do you count

A

clockwise

25
Q

what are some disaccharides

A

sucrose
maltose
lactose
cellobiose

26
Q

sucrose

A
  • glucose + fructose
  • table sugar
  • sweet
  • found in sugar beets, sugar cane, and tree sap
27
Q

maltose

A
  • glucose + glucose
  • starchy plants and roots
  • not very sweet
28
Q

lactose

A
  • milk sugar
  • lactose intolerance= lactase deficiency
29
Q

cellobiose

A
  • glucose + glucose
  • fibrous portion of plants
  • only microbial enzymes can cleave off glucose units
30
Q

cellulose

A

polysaccharide version

31
Q

cellobiose

A

disaccharide version

32
Q

what bond is lactose

A

b-1,4
- mammals produce enzyme that can break bond apart

33
Q

what are the mammal disaccharides

A

sucrose
maltose
lactose

34
Q

what are the microbial disaccharides

A

cellobiose

35
Q

trisaccharides

A

3 sugars

36
Q

what is an example of a trisaccharide

A

raffinose
- glucose + fructose + galactose
- found in some eucalyptus, sugar beets, cottonseed

37
Q

what are some of the polysaccharides

A

pentosans
hexoses

38
Q

what are the hexoses

A

starch
dextrin
cellulose
glycogen
inulin

39
Q

what are the two types of starch

A

amylose
amylopectin

40
Q

starch

A
  • plant energy storage
  • highly digestible bc has to be accessible quickly
41
Q

dextrin

A

partial hydrolytic product of starch
- partially broken down

42
Q

amylose

A

a-1,4 linkages only
- straight, unbranched chains that curl around
- soluble in water
- 14 to 30% total plant starch

43
Q

amylopectin

A
  • mixture of a-1,4 linkages with a-1,6 linkages
  • non soluble in water
  • 70 to 85% total plant starch
  • more digestible because more areas for digestive enzymes to work
44
Q

cellulose

A
  • non starch polysaccharide
  • cell walls
    only microbial enzymes can digest
  • increase in cellulose with plant age
  • gives plant rigidity
45
Q

glycogen

A

animal starch

46
Q

inulin

A
  • non starch polysaccharide
  • starchy types of plants
47
Q

chair structure

A

very stable

48
Q

what is the difference in structure of glycogen and amylopectin

A

glycogen has a lot more branching

49
Q

mixed polysaccharides

A

hemicellulose
- mix of pentoses and hexoses

pectins
- pentoses and hexoses mixed with salts of complex acids

gums
- pentoses and hexoses

50
Q

hemicellulose

A
  • NSP
  • fibrous plants
  • primary component of cell walls
  • utilized by ruminants and horses
  • higher digestibility than cellulose
  • metabolized into VFA’s
  • requires fermentation by microbes
51
Q

pectins

A
  • NSP
  • found in apples, citrus
  • in space between cell walls
  • very good at holding water
  • used to reduce diarrhea in infants
52
Q

gums

A
  • NSP
  • not really digested, even by microbes
  • non nutritive
53
Q

polysaccharide like

A

LIGNIN
- not true polysaccharide
- increases rigidity of plants
- plants age, lignin increases
- woody parts of plants
- not digestible by animal or microbes

Nutrition (29 decks)

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