Quiz 4 Flashcards
1
Q
Glycogen…
- is not a carbohydrate
- is found in high concentrations in cereal grains
- is a storage form of carbohydrate found in the liver of animals
- is structurally similar to amylopectin but with a greater extent of branching
- requires the use of debranching enzyme for complete digestion
A
- is a storage form of carbohydrate found in the liver of animals
- is structurally similar to amylopectin but with a greater extent of branching
- requires the use of debranching enzyme for complete digestion
2
Q
Hemicellulose…
- is a heteroglycan
- is closely associated with cellulose in the plant cell wall
- provides an anti-freeze like effect in plants
- can be digested by microbial enzymes
- contains both a(1-4) and a(1-6) glycosidic bonds
A
- is a heteroglycan
- is closely associated with cellulose in the plant cell wall
- can be digested by microbial enzymes
3
Q
Fructans…
- are homoglycans
- are commonly found in bread crust, cereals, and other toasted foods
- provide structural rigidity to the plant
- provide an antifreeze like effect in plants
- are found in high concentrations in hickory and blue agave
A
- are homoglycans
- provide an antifreeze like effect in plants
- are found in high concentrations in hickory and blue agave
4
Q
Pectin…
- is a component of fiber
- is found in high concentrations in cereal grains such as wheat
- is structurally similar to glycogen
- makes of the white part of the interior of fruits such as apples
- is commonly used in commercial jam making
A
- is a component of fiber
- makes of the white part of the interior of fruits such as apples
- is commonly used in commercial jam making
5
Q
Limit dextrins…
- are intermediates formed during the digestion of amylose by amylase
- contain at least one a(1-6) glycosidic bond
- contain at least one b(1-4) glycosidic bond
- require the use of debranching enzyme to be completely digested
- are commonly found in bread crust, cereals, and other toasted foods
A
- contain at least one a(1-6) glycosidic bond
- require the use of debranching enzyme to be completely digested
- are commonly found in bread crust, cereals, and other toasted foods
6
Q
Lignin…
- is a heteroglycan
- is a component of fiber
- is found in high concentrations (25-30%) in most forages fed to livestock
- can only be digested by microbial enzymes
- binds to other plant nutrients rendering them indigestible
A
- is a component of fiber
5. binds to other plant nutrients rendering them indigestible
7
Q
Foods with low glycemic index (GI)….
- may be high in amylopectin
- may be high in fiber and/or low in carbohydrates
- are more slowly digested in the gastrointestinal tract
- decrease demand for insulin secretion
- may be beneficial for endurance athletes or diabetics
A
- may be high in fiber and/or low in carbohydrates
- are more slowly digested in the gastrointestinal tract
- decrease demand for insulin secretion
- may be beneficial for endurance athletes or diabetics
8
Q
Cholecystokinin…
- is secreted by the pylorus
- is secreted by the crypts of lieberkuhn
- is secreted by the pancreas
- stimulates the pancreas to secrete buffers
- is released in response to the presence of small peptides or lipid in the small intestine
A
- is secreted by the crypts of lieberkuhn
5. is released in response to the presence of small peptides or lipid in the small intestine
9
Q
Gastrin…
- is secreted by the pylorus
- is secreted by the crypts of lieberkuhn
- stimulates the chief and parietal cells of the stomach
- stimulates the pancreas to secrete digestive enzymes
- is released in response to the dissension of the stomach wall due to the presence of food
A
- is secreted by the pylorus
- stimulates the chief and parietal cells of the stomach
- stimulates the pancreas to secrete digestive enzymes
- is released in response to the dissension of the stomach wall due to the presence of food
