Lipids in Animal Nutrition

Question 1

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

Answer 1

plant and animal

Question 2

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

Answer 2

77, 12 and 11

Question 3

how many percent fat that animal body contains?

Answer 3

17-26 percent

Question 4

functions of fats

Answer 4

° 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

Question 5

long chain organic acids

Answer 5

fatty acids

Question 6

containing only single bonds

Answer 6

saturated

Question 7

containing one or more double bonds

Answer 7

unsaturated

Question 8

they are esters of fatty acids with trihydric alcohol glycerol

Answer 8

simple lipids

Question 9

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

Answer 9

fats and oils

Question 10

are ester of fatty acid with glycerol.

Answer 10

chemically fats

Question 11

3 fatty acid

Answer 11

° linoleic
° linolenic
° arachidonic

Question 12

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

Answer 12

linoleic or arachidonic acid

Question 13

chemical properties of the fats

Answer 13

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

Question 14

known as saponification

Answer 14

hydrolysis

Question 15

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

Answer 15

saponification number

Question 16

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

Answer 16

hydrogenation

Question 17

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

Answer 17

iodine number

Question 18

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

Answer 18

acetylation

Question 19

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

Answer 19

acetyl number

Question 20

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

Answer 20

acid number

Question 21

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

Answer 21

reichert-meissl number

Question 22

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

Answer 22

polenske number

Question 23

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

Answer 23

Oxidation if unsaturated glycerides of fat

Question 24

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

Answer 24

the oxidation of unsaturated fatty acids

Question 25

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

Answer 25

oxidation of saturated fatty acids

Question 26

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

Answer 26

rancidity of fat

Question 27

2 types Rancidity of Fat

Answer 27

° Hydrolytic Rancidity ° Oxidated Randicity

Question 28

caused by the micro-organism in the fat

Answer 28

hydrolytic Rancidity

Question 29

this rancidity develops in the fat by auto oxidation.

Answer 29

oxidative rancidity

Question 30

3 autocatalytic oxidation of fatty acids

Answer 30

° waxes ° beeswax ° lanolin or wool fat

Question 31

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

Answer 31

waxes

Question 32

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

Answer 32

beeswax

Question 33

properties of taking up much water without dissolving

Answer 33

lanolin or wool fat

Question 34

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

Answer 34

Phospholipids (Phosphatides)

Question 35

like fats, lecithins are ester of glycerol.

Answer 35

lecithins

Question 36

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

Answer 36

cephalin

Question 37

usually contains stearic, oleic, linolenic and arachidonic acid

Answer 37

cephalin

Question 38

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

Answer 38

phosphatidyl serine

Question 39

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

Answer 39

plasmogens

Question 40

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

Answer 40

phophoinositides

Question 41

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

Answer 41

monophosphoinositide

Question 42

these compounds are found in nervou~ tissue

Answer 42

phosphosphinosides

Question 43

compounds occurring most commonly in nerve tissues.

Answer 43

glycolipids

Question 44

3 compound lipids

Answer 44

° phosphoglycerides ° phophoinositides ° phosphosphinosides

Question 45

what are the 4 phosphoglycerides

Answer 45

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

Question 46

hydrolysis give the products of simple and compound lipids

Answer 46

derived lipids

Question 47

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

Answer 47

steroids

Question 48

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

Answer 48

sterols

Question 49

sterols classified into 3, what are these?

Answer 49

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

Question 50

zoosterol which is quantitatively an important constituent of the brain

Answer 50

cholesterol

Question 51

derived from cholesterol is an important precursor of vitamin D3

Answer 51

7-Dehydrocholesterol

Question 52

produced when the sterol is exposed to ultraviolet light.

Answer 52

vitamin D3

Question 53

phytosterol widely distributed in brown algae, bacteria and higher plants

Answer 53

ergosterol

Question 54

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

Answer 54

bile acids

Question 55

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

Answer 55

bile acids

Question 56

these include male sex hormone, and female sex hormones

Answer 56

steroid hormones

Question 57

found in plants have strong characteristics odours

Answer 57

essential oils

Question 58

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

Answer 58

digestion process

Question 59

not soluble in water

Answer 59

lipids

Question 60

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

Answer 60

dietary lipids

Question 61

assembled into micelles

Answer 61

lipid digestion products

Question 62

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

Answer 62

micelles

Question 63

used in animal rations.

Answer 63

saturated and unsaturated fatty acids

Question 64

temporary compounds formed during lipid absorption

Answer 64

micelles and chylomicrons

Question 65

is the dispersion of lipids in small droplets

Answer 65

emulsification

Question 66

secreted into the lymphatic system

Answer 66

chylomicrons

Question 67

what are the mainly triglycerides?

Answer 67

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

Question 68

producing microbial lipases

Answer 68

rumen microbes

Question 69

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

Answer 69

hydrolysis of dietary lipids

Question 70

readily metabolized by the rumen bacteria to form propionic acid.

Answer 70

glycerol

Question 71

second major transformation that dietary lipids can undergo in the rumen

Answer 71

biohydrogenation

Question 72

two key secretions enabling this process

Answer 72

bile and pancreatic juices