Thiamin Flashcards

1
Q

What occured in 1696 BC (history of thiamin)

A

Beriberi was described in chinese medical books

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

What did takaki discover? (Japanese navy) and in what year?

A

Beriberi was assosiated with food

1884

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

What did heijkman discover? And in what year?

A

Polyneuritis in hens was similar to the beriberi in humans

1890

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

What did hopkins discover? And in what year?

A

1906 . Diet consuming only protein salt fat and carb is not enough to support growth
Accessory food factors (vitamins now) are required

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

Who discovered the theory of vital amines and in what year? What is it

A
1911 
Funk 
There are substances essential to life 
He isolated a substance from fice hulks that was providing nutritional benefit and called it amine 
Vitae amine = vitamin
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What did jansen and donath do ? And in what year?

A

They isolated and crystallized vitamin B1

1926

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

What did willams and cline discover and in what year?

A

They discovered the structure of vitamin and its function

1934

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

What did lohman and schuster discover and in what year?

A

1937

Tpp as coactive enzyme

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

Is vitamin b1 highly water soluble?

A

Yes

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

Is vitamin b1 heat stable?

A

No

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

In what form is vitamin b1 heat stable? And at what temp?

A

Powdered form , 100 C

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

Is vitamin B1 stable at an acidic pH / low pH

A

Yes

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

Is vitamin b1 destroyed at pH >8?

A

Yes

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

How can vitamin B1 also be destroyed? (2 stuff)

A

Chlorine

U v rays, x rays, sulfite

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

What happens to vitamin B1 in acidic and aqeous solution?

A

Becomes stable to heat and oxidation

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

What is the structure of active vitamin B1?

A

Pyrimidine ring
Thiazole moiety
Linked by methylene (ch2)
2 phosphate groups

17
Q

What are other names for vitamin b1 (active)? (3 stuff)

A

Thiamin pyrophosphate
Thiamin diphosphate
Cocarboxylase

18
Q

What are other names for vitamin B1?

A

Aneurine
Thiamin
Vitamin F

19
Q

Can humans link thiazole to pyrimidine ?

A

No

20
Q

What is TDP considered?

A

Active coenzyme

21
Q

What is the molar mass of thiamin?

A

Mw = 266.4

22
Q

What is the molar mass of thiamin HCl and what is it used for?

A

MW= 337.3

Used as a supplement

23
Q

What is the factor used to multiply ng/mL to get nmol/L

A

2.69

24
Q

What is the factor used to multiply mol/L to get ng/L?

A

0.3373

25
Q

Does thiamin contain sulfur? If yes where?

A

Yes

In thiazole

26
Q

Does thiamin contain an amine group?

A

Yes

27
Q

How is vit b1 precipitated? (4 s)

A

Iron
Various alkaloids
Ammonium citrate
Tannins

28
Q

How Much vitamin B1 is in yeast

A

6–24 mg per 100 g

29
Q

How much vitamin B1 is in pork

A

0.72–1.04 mg per 100 g



30
Q

How much vitamin B1 is in legumes

A

0.53–1 mg per 100 g

31
Q

Is the content of vitamin B1 high In whole or enriched grains 

A

Yes

32
Q

Name 4 analogs of thiamin

A

Oxythiamine
Pyrithiamine
Amprolium

2-methylthiamin?

33
Q

Thiaminase I
Action
Sources
Heat labile or stable

A

Exchange of thiazole ring
Changes structure of thiamin
Found in fresh water fish, shellfish, ferna, sea fish and certain microorganisms
Heat labile

34
Q

Thiaminase II
Action
Sources
Heat labile or stable

A

Hydrolysis, reduces biological activity of thiamin
Some microorganisms
Heat labile

35
Q

What are the heat stable antithiamin factors

A

Haemin
Polyphenols
Ruminants
Flavonoids