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NCM 105 > PROTEINS > Flashcards

PROTEINS Flashcards

1
Q

• the first substance recognized as a vital part of a living tissue,
• contains nitrogen, carbon, hydrogen and oxygen,
• are more complex compounds of high molecular weights and structured in specific arrangements & numbers of their simpler building units, amino acids.
• they are organic substances that upon digestion, yield these amino acids.

A

Proteins

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2
Q

Proteins are taken from the Greek word _____ – primary, ranking first, or occupying the first position,

A

protos

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3
Q

Classification of Proteins

A

A. Simple proteins
B. Compound proteins
C. Derived proteins

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4
Q

are those which yield only amino acids upon hydrolysis

A

Simple proteins

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5
Q

are soluble in water and coagulated by heat.

A

Albumins

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6
Q

are insoluble in water, soluble in dilute salt solution, and coagulated by heat.

A

Globulins

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7
Q

are insoluble in neutral solvents but soluble in weak acids and alkalis; they are coagulated by heat.

A

Glutelins

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8
Q

are soluble 70% to 80% alcohol but insoluble in absolute alcohol, water, and salt solutions.

A

Prolamins

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9
Q

are insoluble in all neutral solvents and in dilute acids and alkalis.

A

Albuminoids

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10
Q

, which are basic polypeptides, are soluble in water but not coagulated by heat; they are found in the nuclei of cells.

A

Histones and protamines

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11
Q

conjugated proteins or proteids – combination of simple proteins and some
other protein substance called a prosthetic group attached to molecule

A

Compound proteins

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12
Q

Compound proteins includes: (6)

A
  1. Nucleoproteins
  2. Microproteins and glycoproteins
  3. Lipoproteins
  4. Phosphoproteins
  5. Chromoproteins
  6. Metalloproteins
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13
Q

combination of simple proteins and nucleic acid.

A

Nucleoproteins

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14
Q

combination of a protein and large quantities of complex

A

Microproteins and glycoproteins

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15
Q

compounds of a protein and a triglyceride or other lipids ( phospholipids or cholesterol)

A

Lipoproteins

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16
Q

compounds of phosphoric acid joined in ester linkage to protein found in casein of milk.

A

Phosphoproteins

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17
Q

compounds of proteins and non protein pigment found in flavoproteins, hemoglobin, and cytochromes.

A

Chromoproteins

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18
Q

any of a class of conjugated proteins that contain flavins and are involved in oxidation reactions in cells.

A

flavoproteins

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19
Q

any of a number of compounds consisting of heme bonded to a protein.

A

cytochromes

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20
Q

compound or metals attached to proteins found in ferritin, hemosiderin, and transferrin.

A

Metalloproteins

21
Q

are iron-binding plasma glycoproteins that control the level of free iron
In biological fluids

A

transferrin

22
Q

a protein produced in mammalian metabolism which serves to store iron
in the tissues.

A

ferritin

23
Q

is an iron-storage complex

A

hemosiderin`

24
Q

are products formed in the various stages of hydrolysis of a protein molecule.

A

Derived proteins

25
Q

Functions of Protein

Used in _____ (anabolism) caused by the continued wear and tear (catabolism) going on in the body.

A

repairing worn-out body tissue proteins

26
Q

Functions of Protein

Used to build _____ by supplying the necessary amino acid building blocks.

A

new tissues

27
Q

Functions of Protein

Source of _____. _ gm protein contains _ calories.

A

heat energy; 1gm protein contains 4 calories.

28
Q

Functions of Protein

Important in the maintenance of ______ among the various body fluids.

A

normal osmotic relations

29
Q

Functions of Protein

Play a vital role in the ____ of the body to diseases.

A

resistance

30
Q

Functions of Protein

Dietary proteins furnish the _____ for a variety of metabolic functions.

A

amino acids

31
Q

is the movement of water or other solvent through a plasma membrane from a region of low solute concentration to a region of high solute concentration.

A

osmotic

32
Q

Requirement for Human Nutrition

Adult

A

0-9 g/kg BW

33
Q

Requirement for Human Nutrition

Children

A

growth needs vary according to age and growth patterns.

34
Q

Requirement for Human Nutrition

Pregnancy

A

Rapid growth requires an increase of 30 g over that of a non-pregnant women.

35
Q

Requirement for Human Nutrition

Lactation

A

requires an increase of 20 g.

36
Q

Measures of protein quality (3)

A

Biologic value (BV)
Net protein utilization (NPU)
Protein efficiency ratio (PER)

37
Q

Measures of protein quality

it measures the effectiveness of protein quality in supporting the body’s needs.

A

Biologic value (BV)

38
Q

Measures of protein quality

it measures how capably a protein is used in the body.

A

Net protein utilization (NPU)

39
Q

Measures of protein quality

it also measures the increase in weight of a growing animal and compares it with the intake.

A

Protein efficiency ratio (PER)

40
Q

Health Effects of Protein (5)

A

Heart disease
Cancer
Osteoporosis
Weight control
Kidney diseases

41
Q

Health Effects of Protein

foods rich in animal protein tend to be rich in saturated fats.

A

Heart disease

42
Q

Health Effects of Protein

study suggest, high intake of animal protein has a relationship to some type of ___: Prostate, pancreas, kidneys, breast, and colon.

A

Cancer

43
Q

Health Effects of Protein

calcium excretion rises as protein intake increases.

A

Osteoporosis

44
Q

Health Effects of Protein

protein-rich foods are also rich in fat which can lead to obesity

A

Weight control

45
Q

Health Effects of Protein

excretion of end products of protein metabolism depends on a sufficient fluid intake and healthy kidneys. High protein in diet increases the work of the kidneys.

A

Kidney diseases

46
Q

a condition resulting from insufficiency of protein or energy or both in the diet.

A

Protein-Energy Malnutrition (PEM)

47
Q

Protein-Energy Malnutrition (PEM)

occurs in children who are thin for their height.

A

Acute PEM

48
Q

occurs in children who are short for their age.

A

Chronic PEM

NCM 105 (5 decks)

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