Metabolism/Thermoregulation

Question 1

Direct calorimetry

Answer 1

Measures the energy content of food. The amount of energy needed to heat 1g of water 1 deg Celsius

Question 2

Indirect Calorimetry

Answer 2

Measures oxygen consumption. Relies on the relationship between substances used and the resulting products. 4.5-5.0 kcal of energy released from food for every liter of oxygen consumed

Question 3

Respiratory Quotient

Answer 3

The ratio of CO2 produced to the amount of O2 consumed. Tells us what fuel our body is using

Question 4

Fed state

Answer 4

High levels of plasma glucose and amino acids result in the secretion of insulin

Question 5

Fasted state

Answer 5

Low plasma glucose results in the secretion of glucagon

Question 6

Radiation

Answer 6

Emission through electromagnetic waves. Always down a heat gradient

Question 7

Conduction

Answer 7

Requires direct contact. Heat moves down a gradient (from molecule to molecule) and rate depends on temperature difference

Question 8

Convection

Answer 8

Transfer of heat by air or water currents. Helps to carry heat away from the body

Question 9

Evaporation

Answer 9

Heat required for evaporation is absorbed from the skin. Is passive and active

Question 10

Anterior hypothalamic

Answer 10

Activated by warmth. Leads to vasodilation and sweating

Question 11

Posterior hypothalamic

Answer 11

Activated by cold. Leads to shivering