Vitamins

Question 0

The vitamin portion of the coenzyme does what

Answer 0

Responsible for attachment of the attachment of enzyme to substrate
In the absence of the vitamin no reaction takes place and substrate accumulates in the tissue

Question 1

How many vitamins recognized

Answer 1

13

Question 2

Deficiency caused by

Answer 2

Inadequate ingestion, poor absorption, inadequate utilization, increased requirement poor digestion , increased excretion or catabolism

Question 3

Function of Ascorbic acid

Answer 3

Active reducing agent, along with carotene , enables iron absorption keeping it in + form , metabolism of folic acid, , tyrosine, non inflam steroids , wound healing

Question 4

Vit c properties chem

Answer 4

Reducing agent, acid , readily oxidized by sodium nitrite , prevents formation of nitrosamines,

Question 5

Vit c stability

Answer 5

Leeches into cooking water, oxidases, non enzymatic browning to furfural , anaerobic , light in the presence of riboflavin , sulphites protect vit c destroy b1 heat light oxy, metL, ph salt sugar , time

Question 6

B1 deficiency

Answer 6

Beriberi , muscle weakness, nerve destruction, caused by only eating white rice , chronic alcoholism. Cardiac problems
Mild is like chronic fatigue syndrome

Question 7

Thiamin properties

Answer 7

Energy releasing co factor , make RNA DNA , power protein synthesis , neurotransmitter a

Question 8

Different forms of B1

Answer 8

Free thiamin, phosphoric ester ( pyramiding and thiazole linked by a methylene group)
Thiamin di phosphate
Pyro phosphate coenzyme in carb metabolism
Bound to enzyme

Question 9

Thiamin destruction

Answer 9

Alkaline and heat , co2 released

Question 10

Thiamin distribution

Answer 10

High in the germ , milling removes most of the nutrient

Question 11

Thiamin stability

Answer 11

Ph above 8 destroyed, neutral unstable , baking or roosting produces losses smells like meat , more stable in food matrix , freezing doesn’t dAmage , sulphites break the methylne bridge , nitrites too . 2nd least stable of the vitamins. Less damage when proteins are in the food , extensive leeching

Question 12

What is thiamin stable too

Answer 12

Stable to light and acid , protected by proteins and animo acids and starch

Question 13

Naturally occurring thiamin destruction

Answer 13

Thiaminases in seafood , polyphenols

Question 14

Riboflavin in cell and properties in body

Answer 14

Oxide reduction , Ribitil deficiencies in developing world for skin and vision , fatty acids broken down , energy yielding

Question 15

Stability of riboflavin

Answer 15

Alkali, heAt and light.

Question 16

Lumiflavin

Answer 16

When ribitol is split off , stronger oxidizing agent , destroys other vitamins upon exposure to light loss or high ph of vitamin activity

Question 17

Lumichrome

Answer 17

When exposed to acid , blue fluorescence

Question 18

Riboflavin deficiency

Answer 18

Glossit’s, cataracts swollen red lips

Question 19

Niacin

Answer 19

Pellagra preventing factor , nicotine acid , NRg metabolism

Question 20

Forms of niacin

Answer 20

Free form of niacin in carcass.

Question 21

Stability of niacin

Answer 21

Niacin is stable too heat light air acid alkali

Question 22

Niacin deficiency

Answer 22

Four ds , niacin bound to protein niacytin must be released by acid, corn eaters disease pellagra rough skin

Question 23

Losses of niacin

Answer 23

During milling , biochem reactions in carcass, drippings of roast meat

Question 24

Pantothenic acid stability

Answer 24

Unstable to dry heat and alkali

Question 25

Vitamin b6 reactions in body

Answer 25

Over 100 rxns. Mostly converting amino acids to one another tryptophan to niacin , red blood cells and neurotransmitters, tryp to serotonin

Question 26

3 forms of vitamin b6

Answer 26

Oxine plant , oxal plant animal most stable , amine animal

Question 27

Vitamin b6 decomposed by

Answer 27

All 3 by alkali, oxal by light and oxygen

Question 28

Coenzyme form of b6

Answer 28

Pyridoxal phosphate , important free aldehyde group

Question 29

Losses of b6

Answer 29

In packaging/ processing. React with amines , pyridoxlysine low b6 activity

Question 30

Chemically determined losses of b6

Answer 30

Dephosphorylation due to phosphatases

Question 31

Pyridoxal phosphate

Answer 31

Used for trans animation, racemization and decarboxylation

Question 32

Vitamin b6 in milk

Answer 32

In free form , oxine. During sterilization turns into amine , interaction of sh groups on proteins , pyridoxlysine sulphide has only 12% the activity of b6 uv irradiation turns to pyridoxic acid , which is inactive

Question 33

B6 deficiency

Answer 33

Epilepsy, depression

Question 34

Biotin contains

Answer 34

S and n , stable to heat and light , not stable to acid and alkali , stable 5-8 susceptible to oxidation , found in liver nuts, egg yolk

Question 35

Folic acid

Answer 35

Stable to anaerobic conditions when alkali, unstable in acid, if you boil milk down by 15% . Hydrolyze under aerobic if alkali.  if 02 present the side chain is cleaved  degradation of folic acid is accelerated by vit c in heat. Oxidative most damaging 
Sterilization of milk 39% 
Sulfita and nitrite detrimental 
Water blanching 75% losses 
More stable intact then homogenized

Question 36

Folic acid properties in body

Answer 36

Nucleotide synthesis, rapid cell division, preventing anemia ( RBc) , prevent ntd

Question 37

Vitamin b12

Answer 37

Metabolism for all cells, transfer of methyl groups

Question 38

Vit b12 stability

Answer 38

Stable at pH 4-6 , destroyed by alkali , vit c and sulphite . Thiamin and nicotinic acid slowly destroys . Iron protects . Not destroyed by cooking unless boiled in alkali
Pasteurization down by 7
Ster at 120 13 min down by 77
143 at5 sec only 10