Brainscape's Knowledge GenomeTM

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


See full index

Human & Animal Nutrition > Test 1 > Flashcards

Test 1 Flashcards

0
Q

Define metabolism. Include the two major components.

A

Breaking bonds to create energy
Catabolism - breaking down large molecules into smaller molecules releasing energy
Anabolism - formation of large molecules from small molecules with an input of energy

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

Define nutrient

A

Any chemical element of compound in the diet.

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

Recognize the following: amino acids, carbohydrates, an fatty acids.

A 
Amino acid 
           H
            l
H - N - C - C =O
       l     l       \
      H   [  ]      OH

Glucose/ carbohydrate
Stick man with a right arm a left arm the two right arms

Fatty acid
?

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

Recognize peptide bond.

A

Links two amino acids together

A/A - A/A

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

Name two A/A structure

A

Lysine
Proline
Valine

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

List two dietary sources of nitrogen. Importance?

A

Alfalfa, meat, seafood

Needs nitrogen to make proteins

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

How is excessive nitrogen eliminated? Why?

A

Excessive nitrogen eliminated through urea because it elevates blood pH

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

Why are minerals and vitamins important in a diet?

A

Vitamin - co enzyme
Mineral - co factor
They both activate proteins.

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

Define lipid. Differ between the two types.

A

Lipid = fatty acid + glycerol
Saturated and unsaturated
Unsaturated has double bond which forms liquid

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

Differ between saturated and unsaturated fatty acids.

A

Saturated - fats (solids)

Unsaturated - oils (liquids)

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

Differ between essential and non essential fatty acids.

A

Non essential - you can make it

Essential - you can’t make it

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

What is the difference between wax and fat?

A

Waxes are fatty acid + alcohol

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

Define triacyl (as in triacylglycerides).

A

Triacyl - ester linkage between glycerol and fatty acid. Is a lipid.

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

List 3 types of lipids.

A

Fats, oils, waxes

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

Give one example of a fibrous polysaccharide and two examples of non fibrous polysaccharide.

A

Fibrous polysaccharide - cellulose

Non fibrous poly - starch, glycogen

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

Give two examples of monosaccharides, an two examples of disaccharides.

A

Mono - glucose, fructose, galactose

Di - lactose, sucrose

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

List the two types of vitamins based on solubility with examples.

A

A

18
Q

Define pelt free and offal.

A

Offal - inedible parts, lungs, heart, liver, intestinal tract, reproductive organs

19
Q

Describe the concerns between increased population and land use for crop production.

A

A

20
Q

What is the major problem in feed sampling?

A

Difficult to get a sample that can represent all of the feed

21
Q

Define silage

A

Chopped up green corn, high in moisture

22
Q

Define volatiles

A

Low boiling point, when heated will evaporate

23
Q

Define ash

A

What is left after burning, calcium/bones

24
Q

How is a moisture free sample obtained?

A

Obtained by heating 220 F

Water and volatiles are lost

25
Q

How is the measured amount of N converted to crude protein?

A

Value of N x 6.25

26
Q

How accurate is the crude protein analysis?

A

Not very accurate, a rough estimate

27
Q

Define the term “ether extraction”

A

Removal of lipids

28
Q

What is the relative energy content of the ether extract?

A

2.25 more energy in lipids

29
Q

How accurate is the energy value for the ether extract?

A

Depends on the lipid content of the feed

30
Q

Differ between fat soluble vitamins and provitamins

A

A

31
Q

How important is the crude fiber value?

A

A

32
Q

Repeat chart on page 19

A

A

35
Q

How are lipids and A/A metabolized (used for energy) in the diet?

A

A

36
Q

What is urea?

A

Excreted Nitrogen

37
Q

Define ensilage.

A

Chopped green grass

38
Q

Define calorie (cal)

A

Amount of energy needed to raise 1 g water to 1 degree C

39
Q

Define Kcal

A

Thousand calories, food calorie

1500 - 2000 calories per day for human

40
Q

Define Mcal

A

A

41
Q

Define NFE.

A

Nitrogen- Free Extract
Difference between original sample weight and sun of weights of water, ether extract, crude protein, crude fiber, and ash.

42
Q

Bomb calorimeter

A

Used to determine energy values of solids, liquids, or gases. Measured by energy needed to increase temperature of water.

43
Q

Forages

A

Primary feeds for all herbivorous animals. Ie. hays, silage

Human & Animal Nutrition (7 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions