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ZOOTH 212 (Animal Nutrition) > Lipids in Animal Nutrition > Flashcards

Lipids in Animal Nutrition Flashcards

1
Q

contain a group of substances, insoluble in water but soluble in ether, chloroform and benzene which are referred to as lipids

A

plant and animal

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2
Q

how many percent of carbon, hydrogen and oxygen that fat contains?

A

77, 12 and 11

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3
Q

how many percent fat that animal body contains?

A

17-26 percent

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4
Q

functions of fats

A

° supply energy to the animal body
° provide essential fatty acids
° essential component of milk
° helps in the absorption of calcium and phosphorus in the body.
° essential constituent of the body protoplasm
° nutrient of nervous metabolism

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5
Q

long chain organic acids

A

fatty acids

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6
Q

containing only single bonds

A

saturated

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7
Q

containing one or more double bonds

A

unsaturated

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8
Q

they are esters of fatty acids with trihydric alcohol glycerol

A

simple lipids

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9
Q

both have the same general structure and chemical properties but different physical characteristics

A

fats and oils

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10
Q

are ester of fatty acid with glycerol.

A

chemically fats

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11
Q

3 fatty acid

A

° linoleic
° linolenic
° arachidonic

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12
Q

capable of preventing the skin dermatitis caused by the deficiency of these acids in the chickens, pigs, calves and goats.

A

linoleic or arachidonic acid

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13
Q

chemical properties of the fats

A

° hydrolysis
° saponification number
° hydrogenation
° iodine number
° acetylation
° acetyl number
° acid number
° reichert-meissl number (R.M. Value)
° polenske number

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14
Q

known as saponification

A

hydrolysis

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15
Q

milligrams of potassium hydroxide required to saponify 1 gram of fat.

A

saponification number

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16
Q

it gives information about the number of unsaturated bond present in fats

A

hydrogenation

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17
Q

the percent of iodine absorbed by the fat or the grams of iodine absorbed by 100 grams of fat.

A

iodine number

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18
Q

the glycerides of fats containing hydroxylated fatty acids react with acetic anhydride.

A

acetylation

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19
Q

defined as the milligram of KOH required to combine with the acetic acid liberated by the saponin of one gram of acetylated fat

A

acetyl number

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20
Q

it is the milligrams of KOH required to neutralize the free fatty acids present in 1 gram of fat.

A

acid number

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21
Q

defined as the number of me. of decinormal alkali required to neutralize the steam volatile fatty acid from 5g of fat.

A

reichert-meissl number

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22
Q

number of milliliters of 0.1 N KOH required to neutralize the insoluble fatty acids obtained from 5 gram of fat.

A

polenske number

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23
Q

oxidation of unsaturated bonds in the glycerides of fat absorbs oxygen and form products, which polymerize to produce insoluble hard films.

A

Oxidation if unsaturated glycerides of fat

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24
Q

takes place at the carbon atoms adjacent to the double bond to form hydroperoxides

A

the oxidation of unsaturated fatty acids

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25
Q

results in the development of a sweet, heavy taste and smell commonly known as ketonic rancidity

A

oxidation of saturated fatty acids

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26
Q

when unsaturated fats or butter are stored, they become rancid.

A

rancidity of fat

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27
Q

2 types Rancidity of Fat

A

° Hydrolytic Rancidity
° Oxidated Randicity

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28
Q

caused by the micro-organism in the fat

A

hydrolytic Rancidity

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29
Q

this rancidity develops in the fat by auto oxidation.

A

oxidative rancidity

30
Q

3 autocatalytic oxidation of fatty acids

A

° waxes
° beeswax
° lanolin or wool fat

31
Q

defined as the esters of higher fatty acids and of higher monohydroxy alcohol.

A

waxes

32
Q

insect wax is a complex mixture of ester, some fatty acids, alcohols and hydrocarbons.

A

beeswax

33
Q

properties of taking up much water without dissolving

A

lanolin or wool fat

34
Q

which comtain phosphorus, the latter being present as eaterified phosphoric acid.

A

Phospholipids (Phosphatides)

35
Q

like fats, lecithins are ester of glycerol.

A

lecithins

36
Q

differs from the lecithins in having ethanolamine instead of choline and is correctly termed as phosphatidyl ethanolamine.

A

cephalin

37
Q

usually contains stearic, oleic, linolenic and arachidonic acid

A

cephalin

38
Q

they differ from lecithins in having serine as their nitrogenous base which is phosphatidyl serine having formula:

A

phosphatidyl serine

39
Q

some phosphoglycerides contain enol form of a long-chain aldehyde connected by ether linkage and replacing one fatty acid found in lecthins and cephalins

A

plasmogens

40
Q

these compounds on hydrolysis yield glycerol, fatty acid, inositol and phosphate.

A

phophoinositides

41
Q

found in heart, liver, soyabean and wheat germ and diphosphoinositide found in brain.

A

monophosphoinositide

42
Q

these compounds are found in nervou~ tissue

A

phosphosphinosides

43
Q

compounds occurring most commonly in nerve tissues.

A

glycolipids

44
Q

3 compound lipids

A

° phosphoglycerides
° phophoinositides
° phosphosphinosides

45
Q

what are the 4 phosphoglycerides

A

a. lecithins
b. cephalin
c. phosphatidyl serine
d. plasmogens

46
Q

hydrolysis give the products of simple and compound lipids

A

derived lipids

47
Q

include such biologically important compounds as the sterols, the bile acids, the adrenal hormones and sex hormones.

A

steroids

48
Q

these have 8 to 10 carbon atoms in the side chain, and an alcohol group of carbon.

A

sterols

49
Q

sterols classified into 3, what are these?

A
  1. the phytosterol of plant origin
  2. the mycosterol of fungal origin
  3. the zoosterols of animal origin
50
Q

zoosterol which is quantitatively an important constituent of the brain

A

cholesterol

51
Q

derived from cholesterol is an important precursor of vitamin D3

A

7-Dehydrocholesterol

52
Q

produced when the sterol is exposed to ultraviolet light.

A

vitamin D3

53
Q

phytosterol widely distributed in brown algae, bacteria and higher plants

A

ergosterol

54
Q

have a five-carbon side chain at carbon 17 terminating in a carboxyl group

A

bile acids

55
Q

important in the duodenum where they aid the emulsification of fats and the activation of lipase.

A

bile acids

56
Q

these include male sex hormone, and female sex hormones

A

steroid hormones

57
Q

found in plants have strong characteristics odours

A

essential oils

58
Q

involves the breakdown of lipid molecules into smaller ones that are eventually absorbed into the blood.

A

digestion process

59
Q

not soluble in water

A

lipids

60
Q

upon their entry into the small intestine, are emulsified by bile salt released from the gall bladder.

A

dietary lipids

61
Q

assembled into micelles

A

lipid digestion products

62
Q

are water soluble and enable the lipid digestion products to be transported to the small intestine surface for absorption.

A

micelles

63
Q

used in animal rations.

A

saturated and unsaturated fatty acids

64
Q

temporary compounds formed during lipid absorption

A

micelles and chylomicrons

65
Q

is the dispersion of lipids in small droplets

A

emulsification

66
Q

secreted into the lymphatic system

A

chylomicrons

67
Q

what are the mainly triglycerides?

A

galactolipids, phospholipids, waxes, pigments, and essential oils, and oil seed grain lipids

68
Q

producing microbial lipases

A

rumen microbes

69
Q

it is done by microbial lipases , which releases glycerol and fatty acids.

A

hydrolysis of dietary lipids

70
Q

readily metabolized by the rumen bacteria to form propionic acid.

A

glycerol

71
Q

second major transformation that dietary lipids can undergo in the rumen

A

biohydrogenation

72
Q

two key secretions enabling this process

A

bile and pancreatic juices

ZOOTH 212 (Animal Nutrition) (2 decks)

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