Brainscape's Knowledge GenomeTM

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


See full index

Zootech 102 > Lipids Structure And Digestion > Flashcards

Lipids Structure And Digestion Flashcards

1
Q

Lipids are components of?

A

plants and animal tissues

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

On a physical nature, lipids are relatively insoluble in?

A

water

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

On a physical nature, lipids are soluble in?

A

organic solvents, such as hexane, ether, and chloroform

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

Chemically, lipids are organic compounds and esters of?

A

fatty acids and glycerol (a 3 C compound) or some other alcohol.

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

(a 3 C compound)

A

glycerol

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

are the primary storage form of energy (e.g., oil in seed) and serve as an animal’s body’s “savings account.”

A

Fats

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

the abdominal fat pads in chicken and back fat in pigs are mostly?

A

triglycerides

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

Esters of fatty acid with alcohol

A

Simple lipid

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

what is the molecular structure of triglycerides

A

1 glycerol + 3 fatty acids

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

Compounds of lipids:

A

A. Glycolipid
B. Lipoproteins
C. Phospholipids

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

Lipid Classifications:

A

A. Simple lipid
B. Compound
C. Derived Lipids

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

like triglycerides are more common and are an important component in animal rations (e.g., vegetable oil and animal fats such as tallow or lard).

A

Simple lipids

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

are composed of a lipid plus a nonlipid molecule

A

Compound lipids

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

(lipid + protein)

A

Lipoprotein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Lipoprotein (lipid + protein) are examples of compound lipids and are used for?

A

lipid transport

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

Within the animal body, compound lipids are more important in?

A

physiology and metabolism

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Nutritionally, ? are excellent sources of energy and are essential to the survival of animals.

A

fats

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Fats are the sole source of (those that cannot be made by the body) for animals

A

Essential fatty acids

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

can also provide fat-soluble vitamins.

A

Fats

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

very minimal in livestock because feeds are supplemented with?

A

vitamins

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

The most important role of dietary fat is to provide

A

essential fatty acids

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

As the fat content of the diet increases, the ? of the diet goes up.

A

energy density

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Physically, the addition of fats is associated with the improvement of?

A

feed quality

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Physically, the addition of fats is associated with the reduction of dust in?

A

feed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Physically, the addition of fats is associated with the reduction of ? during processing

A

feed particle separation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Physically, the addition of fats is associated with increase in?

A
  • palatability
  • digestive lubrication
  • feed digestibility
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

What is the extracted oil of coconut?

A

Crude coconut oil or copra oil

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

What is the end product of processed coconut oil?

A

Cooking oil

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Most commonly used for feed formulation?

A

Crude coconut oil or copra oil

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Examples of macro ingredients of feeds?

A

Rice, soybean meal, corn and wheat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Micro ingredients of feeds?

A

Vitamins, minerals and toxin binders

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Fatty acids are the main players in?

A

lipid nutrition

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

are the main players in lipid nutrition. This is due to their diversity in structure, composition, and metabolizability.

A

Fatty acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

The molecular composition of a fatty acid includes a ? at opposite terminals of a hydrocarbon backbone

A

hydrophilic carboxyl group (−COOH) and a hydrophobic methyl group (−CH3)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

are attached to the glycerol molecule

A

three fatty acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

three fatty acids are attached to the?

A

glycerol molecule

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

In most cases, three fatty acids are attached to the glycerol molecule and are called?

A

triacylglycerol

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

The three fatty acids in triacylglycerol can differ in

A

chain length and number of double bonds

39
Q

Fatty acid composition and structure determine the?

A

physical property and nutritional quality of fats

40
Q

when there is a predominance of saturated fats in the triacylglycerol, fat tends to?

A

solidify

41
Q

when there is a predominance of unsaturated fats, fat tends to?

A

liquefy

42
Q

Fatty acids are classified into three families based on the presence (or absence) of?

A

double bonds in the hydrocarbon chain.

43
Q

Fatty acids are classified into three families based on the presence (or absence) of double bonds in the hydrocarbon chain. These include:

A
  • saturated fatty acids
  • monounsaturated fatty acids
  • polyunsaturated fatty acids (PUFAs).
44
Q

no double bonds in fatty acid

A

Saturated fatty acids

45
Q

presence of double bonds (could be one or two) in fatty acids

A

Unsaturated fatty acids

46
Q

more than two double bonds in fatty acids

A

Polyunsaturated fatty acids

47
Q

are “saturated” with hydrogen or straight chains with no double bonds

A

Saturated fatty acids

48
Q

When there is a predominance of saturated fats in the glycerol moiety, the triacylglycerol tends to be?

A

solid

49
Q

Why do triacylglycerols with a predominance of saturated fatty acids tend to be solid?

A

They “pack” very tightly in the membrane.

50
Q

contain one or more double bonds between adjacent carbon atoms in the hydrocarbon chain.

A

Unsaturated fatty acids

51
Q

Unsaturated fatty acids contain one or more double bonds between adjacent carbon atoms in the hydrocarbon chain.
Unsaturated fatty acids may be either?

A

mono (one double bond) or polyunsaturated (more than two double bonds)

52
Q

When there is a predominance of unsaturated fats, the triglyceride tends to be liquid because unsaturation gives a ? in their structure and they cannot pack as tightly as saturated fats

A

“bend”

53
Q

Polyunsaturated fatty acids are commonly called?

A

“PUFA”

54
Q

Due to these extra double bonds, PUFAs tend to be more ? when compared to the straight chain structure of a saturated fat

A

“round”

55
Q

Nutritionists designate the term ? to denote the position of double bonds in the carbon chain in a PUFA.

A

omega (ω) or “n”

56
Q

is the first carbon with a double bond counting from the methyl end (CH3) of the carbon chain.

A

omega carbon

57
Q

The two PUFA classifications are:

A
  • omega-6
  • omega-3
58
Q

omega-6 also called?

A

n-6, or ω-6

59
Q

omega-3 also called?

A

n-3, or ω-3

60
Q

omega-3 fatty acid will have the first double bond at the ? when counted from the methyl (CH3) end

A

third carbon

61
Q

omega-6 fatty acids will have the first double bond at the ? when counted from the methyl (CH3) end

A

sixth carbon

62
Q

The locations of the double bonds are also indicated by the Greek letter ?, in some chemistry or biochemistry textbooks.

A

Δ, “delta”

63
Q

This term denotes the position of double bonds from the carboxyl end.

A

delta

64
Q

In nonruminant, or monogastric, animals such as pigs, this has to be supplied in the diet

A

α-linolenic acid and linoleic acid

65
Q

The linoleic acid and a-linolenic acid is essential because monogastric animals do not have the ability to?

A

Insert double bond in n-3 &n-6 locations

66
Q

carnivores such as cats need this fatty acid in their diets.

A

arachidonic acid (C20:4 n-6)

67
Q

In nutrition, the term ? means animals cannot synthesize it to meet their requirements.

A

“essential”

68
Q

Essential fatty acids include the following:

A
  • Linoleic acid (C18:2 n-6)
  • a-Linolenic acid (C18:3 n-3)
  • Arachidonic acid (C20:4 n-6; in true carnivores, e.g., cats)
69
Q

Fatty acids are commonly expressed by their

A

trivial names (e.g., linoleic acid) or their associated shorthand notations (C18:2 n-6)

70
Q

includes the number of carbon atoms and double bonds.

A

The shorthand nomenclature of a fatty acid

71
Q

in linolenic acid, stands for 18 carbon atoms and three double bonds, of which the first double bond is at the third carbon atom from the methyl carbon.

A

C18:3 n-3

72
Q

Unsaturated fatty acids can form geometric isomers, with either ?, depending on the stereo-conformation of groups around a double bond.

A

cis or trans

73
Q

What are the geometric isomers of most natural fatty acids of animal and plant origin

A

Cis type

74
Q

What are the geometric isomers of bacterial origin?

A

They contain both cis and trans types

75
Q

What geometric isomers conjugated linoleic acid (CLA) is?

A

trans fatty acid

76
Q

conjugated linoleic acid (CLA) is a trans fatty acid present in?

A

cow’s milk or other ruminant food like beef

77
Q

conjugated linoleic acid (CLA) is a trans fatty acid present in cow’s milk or other ruminant food like beef and is produced by?

A

rumen microbes during the biohydrogenation process

78
Q

In CLA, the two double bonds lack a methylene group separating them, have a conjugated arrangement, and are called?

A

natural trans fats

79
Q

Trans fats such as ? have received considerable attention due to their several health-promoting effects.

A

Conjugated linoleic acid

80
Q

have different health effects when compared with “natural” trans fats such as CLA.

A

synthetic trans fats

81
Q

is an intermediate conjugated fatty acid formed during biohydrogenation, or conversion from unsaturated to saturated fatty acid.

A

Conjugated linoleic acid

82
Q

Most natural fats occur in the?

A

cis form

83
Q

The exception is a trans fat called ?, which is produced by rumen microbes.

A

conjugated linoleic acid (CLA; C18:2 n-6)

84
Q

(lipids with phenanthrene ring–like structures)

A

Sterols

85
Q

are the most abundant steroid in the human diet.

A

Sterols

86
Q

is the best known steroid (fat-soluble substance containing a steroid nucleus) and is the precursor of many other substances such as vitamin D, bile acids, sex hormones, and corticosteroid hormones.

A

Cholesterol

87
Q

An important component of animal tissues, egg yolks, and cell membranes

A

Cholesterol

88
Q

is partly by dietary intake and partly by biosynthesis from acetyl CoA

A

cholesterol synthesis

89
Q

Excess cholesterol is stored in?

A

arteries

90
Q

Excess cholesterol is stored in arteries and can lead to?

A

atherosclerotic plaque formation and cardiovascular disorders.

91
Q

Excretion of cholesterol is through?

A

bile acid formation

92
Q

Plant cells do not contain cholesterol but instead contain other sterols called?

A

phytosterols

93
Q

Serve as energy reserves for the plant or animal fat

A

Triglycerides

94
Q

Of unsaturated fatty acids is the second major transformation that dietary lipids
can undergo in the rumen

A

Biohydrogenation process

Zootech 102 (12 decks)

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