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BIOCHEM 101 LECTURE > VITAMINS, MINERALS, AND BODY FLUIDS > Flashcards

VITAMINS, MINERALS, AND BODY FLUIDS Flashcards

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1
Q

It is a substance that counteracts the action of another substance. The antagonist prevents the normal action because its molecular structure is
so like the first substance.

A

Antagonist or Anti-metabolite

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2
Q

It is any substance that inhibits oxidation. Oxidation is a catabolic chemical
process that breaks down or changes a substance by the introduction of oxygen.

A

Antioxidant

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3
Q

It refers to the amount of energy needed by the body for the maintenance of life when the person is at digestive, physical and emotional rest.

A

Basal Metabolism

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4
Q

It is a yellow pigment that occurs in plants. It is the natural precursor which the animal body converts to vitamin A.

A

Carotene or Provitamin A

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5
Q

It is the protein in connective tissues and bones which helps to develop structure
and cohesiveness of the whole body.

A

Collagen

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6
Q

It is a substance required by some enzymes to produce their reactions. They are diffusible, heat stable substances of low molecular weights that combine with inactive proteins called apoenzymes.

A

Coenzyme

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7
Q

These are particles of fat appearing in the lymph and blood after a fatty meal. Made up of triglycerides with phospholipids, cholesterol and proteins

A

Chylomicrons

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8
Q

These are complex organic substances capable of producing certain changes in
other substances without being changed in the process.

A

Enzymes

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9
Q

It is the process of adding hydrogen to unsaturated fat to produce solid, saturated fat.

A

Hydrogenation

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10
Q

It is a toxic condition that results from intake of excessive quantities of certain vitamins.

A

Hypervitaminosis

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11
Q

It refers to the sum of all physical and chemical changes that take place within an organism by which it maintains itself and produce energy for its functions.

A

Metabolism

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12
Q

It is a substance that precedes and is converted to a second substance.

A

Precursor

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13
Q

It is a protein circulating in the plasma essential to the clotting of blood. It is synthesized in the liver requiring vitamin K.

A

Prothrombin

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14
Q

It is any of a group of organic substances essential in small quantities to normal metabolism, found in minute amounts in natural foodstuffs, sometimes produced synthetically. They do not furnish energy, but are essential for energy transformation and regulation of metabolism

A

Vitamin

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15
Q

Who introduced the term vitamin?

A

Casimir Funk in 1912

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16
Q

The word came from the words?

A

vital and amine because it is an important substance to health and the first vitamin to be discovered belongs to a class of organic compounds known as amine (nitrogen containing)

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17
Q

Important for eyesight. Also strengthens immune system and keeps skin and linings of parts of the body healthy

A

Vitamin A

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18
Q

An active form in mammalian tissues(vitA)

A

RETINOL

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19
Q

It helps make some brain chemicals; needed for normal brain function. also helps make red blood cells and immune system cells.

A

Vitamin B

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20
Q

Persons who classified vitamins (1915)

A
  1. Thomas Osborne
  2. Lafayette Mendel
  3. Elmer McCollum
  4. Marguerite Davis
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21
Q

These are usually found associated with the lipids of natural foods.

A

Fat-Soluble Vitamins

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22
Q

These include vitamin C and B complexes

A

Water-Soluble Vitamins

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23
Q

It is a pale, yellow viscous oil that is soluble in fat and fat solvents.

A

Vitamin A, retinol

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24
Q

It is the natural form and is found only in animal sources like liver, or salt and freshwater fishes

A

Preformed vitamin A

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25
Q

It is the ultimate source of vitamin A in plants; form part of the pigments of green and yellow vegetables and fruits like carrots, squash, sweet
potatoes and cabbage

A

Provitamin A (carotenes)

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26
Q

3 Manifestations of deficiency patterns

A
  1. Eyes
  2. Epithelium
  3. Bone
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27
Q

Eyes Manifestation deficiency

A

a. Nyctalopia - night blindness
b. Xerophthalmia - drying of eyes
c. Photophobia - avoidance of bright glaring light
d. Keratomalacia - accumulation of keratin debris on conjunctival mucosa as white foamy-looking plaques

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28
Q

Night blindness

A

Nyctalopia

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29
Q

drying of eyes

A

Xerophthalmia

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30
Q

Photophobia

A

avoidance of bright glaring light

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31
Q

accumulation of keratin debris on conjunctival mucosa as white foamy-looking plaques.

A

Keratomalacia

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32
Q

Epithelium

A

Squamous metaplasia

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33
Q

replacement of normal epithelium by inappropriate
keratinized, stratified squamous epithelium

A

Squamous metaplasia

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34
Q

Bone

A

retardation of growth

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35
Q

It is a food fluid that mixes with food in the mouth during chewing by teeth

A

SALIVA

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36
Q

It acts as a digestive juice and softens the food, allowing for an easier digestion process.

A

SALIVA

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37
Q

The human mouth excretes ________ liters of fluid every day.

A

one to two liters

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38
Q

It is dark, colorless, opalescent
fluid found in the mouths of humans and other vertebrates at all times.

A

SALIVA

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39
Q

Air, mucus, proteins,
mineral salts, and amylase make up this fluid.

A

SALIVA

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40
Q

Three major pairs of salivary glands and many smaller glands scattered in the surface
tissue of the ______, ________, AND _________ contribute to the total amount of saliva

A

contribute to the total amount of saliva

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41
Q

There are three pairs of major salivary glands: ???/

A

the parotid glands, the submandibular glands, and the sublingual glands.

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42
Q

The________________are the largest salivary glands.

A

parotid glands

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43
Q

the ______________are located below the jaw.

A

submandibular glands

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44
Q

8 Functions of SALIVA?

A
  1. Lubrication of food
  2. Solvent action
  3. Cleansing action
  4. Digestive function
  5. Excretory function
  6. Helps in speech
  7. Role in regulating water content in the body
  8. Buffering function
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45
Q

the smallest of the major salivary glands.

A

sublingual glands

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46
Q

T OR F
Antibacterial activity is provided by immunoglobulins, proteins, and enzymes

A

T

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47
Q

Assisted by chewing, saliva gets mixed with food in the mouth; the mucin which is a sticky substance helps to form bolus. Saliva prepares the food for
swallowing forming a slippery coat over the bolus

A

Lubrication of food

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48
Q

The moistening action of saliva in the mouth helps in articulation of speech. Those who speak for a long time sip a little water in between to facilitate
articulation of speech

A

Helps in speech

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49
Q

The continuous flow of saliva keeps the mouth clean, free from food particles; shed epithelial cells and foreign bodies. Moreover, the lysozyme present in saliva helps to kill certain bacteria. The evidence of this action is obvious during fever. In
most of the fevers, the salivary secretion is diminished.

A

Cleansing action

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50
Q

Taste is a chemical sense. Any substance, the taste of which has to be perceived, has to be in dissolved state to stimulate the taste receptors present in taste buds thorough-out the oral cavity. Saliva acts as the solvent and thereby helps for
perception of taste.

A

Solvent action

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51
Q

Several substances can be excreted in saliva, e.g. heavy metals like mercury, lead, iodides, alkaloids like morphine, antibiotics like penicillin, streptomycin, microorganisms like viruses causing mumps, measles, polio, etc. But most of the times,
the saliva formed is being swallowed. Thus it may not serve much of excretory functio

A

Excretory function

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52
Q

Since saliva contains 99.5% water and daily
secretion of saliva is 1 liter or more, decrease in body water content decreases salivary
secretion and results in thirst sensation.

A

Role in regulating water content in body

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53
Q

Saliva contains bicarbonate, phosphate, proteins, etc. They act as buffers to keep the salivary pH within the normal limits. Decreased pH predisposes to caries whereas increase in pH will be responsible for tartar material and destroys the alveogingival margin.

A

Buffering function

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54
Q

T OR F
Calcium, phosphate, and proteins function together to modulate demineralization and
remineralization by acting as an anti-solubility factor.

A

T

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55
Q

These almond shaped structures are located under the floor of the mouth and below either side of the tongue.

A

sublingual glands

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56
Q

The saliva produced in these glands is secreted into the mouth from under the tongue.

A

submandibular glands

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57
Q

T OR F
Mucins and macromolecule proteins help to purify, accumulate, and/or bind oral
microorganisms, as well as lead to plaque metabolism.

A

T

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58
Q

They are located just in front of the
ears

A

parotid glands

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59
Q

normal urine is clear and transparent when freshly voided

A

TRANSPARENCY

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60
Q

What are the factors that affect the specific gravity?

A

a. the amount of solid and fluid intake
b. time of the day – night urine has a higher specific gravity
c. pathological conditions

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61
Q

freshly voided urine has an aromatic odor;when it is strongly ammoniacal or putrid, it is indicative that some putrefaction has taken place

A

ODOR

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62
Q

It ives fruity aroma

A

Acetone bodies

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63
Q

It gives the odor of oil wintergreen

A

Methyl salicylate rubs

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64
Q

It gives the unpleasant odor of methyl mercaptan

A

Asparagus

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65
Q

It acidify urine due to increased rate of oxidation

A

Fibrile conditions

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66
Q

It alkalinize urine due to the presence of large amounts of alkaline ash

A

Fruits and vegetables

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67
Q

It produces acidic urine due to the formation of H2SO4 (sulfuric acid) and H3PO4 (phosphoric acid)

A

Protein foods

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68
Q

Normal pH is about ______

A

4.8 to 8 /// REACTION

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69
Q

when urine is centrifuged or allowed to stand for some time, sediments are deposited at the bottom of the container

A

URINARY SEDIMENTS

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70
Q

FUNCTIONS OF URINE

A
  1. Urine is just a method of excreting harmful metabolites and removing excess water from
    the body
  2. Remove salts in the blood
  3. Excretion of toxic substances filtered by the liver and kidneys
  4. Clean cuts if there is nothing else to use (urine is very sterile)
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71
Q

Foods and Drugs Influence the Color of Urine:

A

a. santonin – yellow
b. senna, rhubarb, cascara, strawberry – brown red
c. methylene blue, green and phenol – brown black

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72
Q

Brown black urine color

A

methylene blue, green and phenol

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73
Q

Brown red urine color

A

senna, rhubarb, cascara, strawberry

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74
Q

Yellow urine color

A

santonin

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75
Q

ormally, amber yellow due to the presence of a pigment ___________ (a
compound of a polypeptide with urobilin), derived from pyrrole metabolism;sometimes reddish yellow due to the presence of uroerythryn derived from melanin

A

urochrome

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76
Q

It increases urine output due to increased production of urea (diuretic)

A

Rich protein diet

77
Q

Example of beverages that have diuretic effect

A

Beer, coffee, and tea

78
Q

during hot weather and strenuous physical exertion, the volume becomes less, due to excessive perspiration

A

Temperature and humidity

79
Q

_________________________ increases the urine output

A

mental excitement

80
Q

__________and ___________ markedly diminish the volume output of the urine

A

diarrhea and excessive vomiting

81
Q

the average adult output in 24 hours is from _______ to _______ mL

A

1000 to 1500 mL //// VOLUME

82
Q

________ and _________ there is marked increase in the volume output

A

diabetes insipidus and diabetes mellitus

83
Q

STAGES IN THE FORMATION OF URINE: refer to this : F-R-Ex

A
  1. Filtration through the glomerular capillaries
  2. Reabsorption of fluid and threshold substances
  3. Excretion of the waste products of metabolism into the lumen of the distal tubules
84
Q

It is the aqueous fluid formed by the excretory organs of animals for the removal of metabolic waste products.

A

URINE

85
Q

COMPOSITION OF URINE: refer to this : W-N2-In

A
  1. Water
  2. Nitrogenous organic substances – uric acid, creatinine, hippuric acid, indicant, purines, amino acids
  3. Non-nitrogenous organic substances – glucose, glucoronic acid, acetone bodies, oxalate, organic acids and organic sulfur compounds
  4. Inorganic salts – Na, K, Mg, NH4, and traces of iron, copper, zinc, chlorides, phosphates, sulfates, traces of nitrates, silicates, and fluorides
86
Q

urine is produced by the ________, stored in the _________, and excreted through the _______ or ______

A

kidneys
bladder
urethra or cloaca

87
Q

These are the major constituents of the urine and the end products of nitrogen metabolism

A

ammonia, urea, uric acid, and creatinine.

88
Q

a test for compatibility before receiving blood transfusion. The blood types (A, AB, B, and O) are determined by the protein markers (antigens) present on the surface of red blood cells.

A

BLOOD TYPE

89
Q

an analysis of the concentration of red blood cells, white blood
cells, and platelets in the blood.

A

COMPLETE BLOOD COUNT

90
Q

drops of blood are smeared across a microscope slide to be examined and can be used to identify blood conditions such as leukemia, anemia, malaria, and others

A

BLOOD SMEAR

91
Q

a thick needle is inserted into a large bone (usually in the hip) and bone marrow is drawn out for tests. It can identify blood conditions that simple blood
tests cannot.

A

BONE MARROW BIOPSY

92
Q

a blood test looking for antibodies that could bind to and destroy red blood cells.

A

COOMBS TEST

93
Q

a blood test looking for infection present in the bloodstream. If bacteria or other microorganisms are present, they may multiply in the tested blood.

A

BLOOD CULTURE

94
Q

a blood test to identify the reason for blood being “too thin” (abnormally resistant to clotting)

A

MIXING STUDY

95
Q

GENERAL CHARACTERISTICS OF BLOOD

A
  1. BLOOD VOLUME – 6 to 8% or about 1/13 of the total body weight
  2. COLOR – varies according to the side of the circulation in which it is found
    (a) Arterial blood – bright red (due to the abundance of oxyhemoglobin)
    (b) Venous blood – dull purplish blood (due to the predominance of the reduced hemoglobin)
  3. SLIGHTLY ALKALINE – pH of 7.4 to 7.45 (Filipinos); 7.35 to 7.4 (Westerns)
  4. SPECIFIC GRAVITY – 1.045 to 1.075
  5. VISCOSITY – 4.4 to 4.7
96
Q

FUNCTIONS OF BLOOD

A
  1. Transport the products of digestion from the intestines to the different tissues for utilization
  2. Transport the waste products of tissue metabolism to the kidneys and other excretory organs for elimination
  3. Transport oxygen (in the form of oxyhemoglobin) from the lungs to the different tissues.
    Thus providing oxygen for the oxidation of foods and the production of energy. Corollary to this function is its capacity to collect carbon dioxide for elimination through the lungs.
  4. Transport endocrine secretions (hormones) to those tissues needing them for their activities.
  5. Regulate the acid-base balance through its efficient buffer system and to allow only limited variations. Thus maintaining the pH more or less constant.
  6. Regulate the fluid balance between the blood and the tissues.
  7. Regulate the body temperature. Due to the high specific heat of water, the circulating blood is efficient in maintaining the body temperature between 36.5 to 37.5oC.
  8. Protect the body against infection. This is brought about by the presence of the phagocytic leukocytes which have the capacity to engulf and digest the invading organisms and the property to produce antibodies.
    (a) Agglutinins – cause the clumping of bacteria
    (b) Hemolysins or cytolysins – cause the hemolysis of the red blood cells and other tissue cells
    (c) Precipitins – precipitate the antigenic protein
    (d) Antitoxins – counteract the toxins of certain pathogenic bacteria
  9. Prevent hemorrhage. This is brought about by its capacity to coagulate and seal off the leak in the injured vessel.
97
Q

This is brought about by its capacity to coagulate and seal off the leak in the injured vessel

A

PREVENT HEMORRHAGE

98
Q

cause the clumping of bacteria

A

AGGLUTININS

99
Q

cause the hemolysis of the red blood cells and other tissue cells

A

Hemolysins or cytolysins

100
Q

precipitate the antigenic protein

A

PRECIPITINS

101
Q

counteract the toxins of certain pathogenic bacteria

A

ANTITOXINS

102
Q

COMPOSITION OF BLOOD: PLASMA

A

50-60% by volume (90-92% water and 8-10% solids)

103
Q

COMPOSITION OF BLOOD: UNDER PLASMA

A

A. Nutrients
1. Plasma proteins
a. albumin
b. globulin
c. fibrinogen
2. Glucose
3. Amino acids
4. Lipids
B. Waste products of metabolism
1. Nitrogenous waste products
2. Lactic acid
3. Ketone bodies
C. Inorganic salts – Na+
, K+, Ca2+, Cl.,, HCO3-, PO4 3-, so42- D. Enzymes, hormones, and vitamins

104
Q

PLASMA// Inorganic salts

A

Na+, K+, Ca2+, Cl.,, HCO3-, PO43-, so42-

105
Q

PLASMA// Waste products of metabolism

A
  1. Nitrogenous waste products
  2. Lactic acid
  3. Ketone bodies
106
Q

PLASMA// Nutrients

A
  1. Plasma proteins
    a. albumin
    b. globulin
    c. fibrinogen
  2. Glucose
  3. Amino acids
  4. Lipids
107
Q

It is the circulating tissue of the body

A

BLOOD

108
Q

It consists of water containing a large number of dissolved substances, including proteins, salts (especially sodium and potassium chlorides and bicarbonates), food materials (glucose, amino acids, fats), hormones, vitamins, and excretory materials.

A

BLOOD PLASMA

109
Q

It is blood plasma from which fibrin and clotting factors have been removed by centrifugation or vigorous stirring, so that it cannot clot. Serum containing a specific
antibody or antitoxin may be used in the treatment or prevention of certain infections.

A

BLOOD SERUM

110
Q

It is any of the cells that are normally found in the blood
plasma. These include red cells (erythrocyte) and white cells (leukocyte).

A

BLOOD CELLS OR BLOOD CORPUSCLE

111
Q

It is the most numerous type of blood cell, which contains the red pigment hemoglobin and is responsible for oxygen transport.

A

Erythrocyte

112
Q

It is a type of white blood cell that contains granules in their cytoplasm.

A

GRANULOCYTE

113
Q

These are cell components formed from pieces of cells found in the
bone marrow called megakaryocytes

A

Platelets (thrombocytes)

114
Q

According to their staining property, the granulocytes are divided into 3

A
  1. EOSINOPHILS
  2. BASOPHILS
  3. NEUTROPHILS
115
Q

nucleus is two lobed; granules take acidic stain

A

eosinophils

116
Q

nucleus is usually three lobed; granules take basic stain

A

BASOPHILS

117
Q

nucleus has many lobes; stain weakly with both acidic and basic stains.

A

NEUTROPHILS

118
Q

These are cell components formed from pieces of cells found in the bone marrow called megakaryocytes

A

PLATELETS (THROMBOCYTES)

119
Q

a cell that is able to break down foreign particles, cell debris, and disease-producing microorganisms; important element in the natural defense mechanism of most animals

A

PHAGOCYTE

120
Q

It is the largest form of white blood cell in vertebrates. It has a kidney-shaped nucleus and is actively phagocytic, ingesting bacteria and cell debris

A

MONOCYTE

121
Q

It is a protein produced by certain white blood cells (lymphocytes) in response to entry into the body of a foreign substances

A

ANTIBODY

122
Q

any substance that the body regards as foreign and that elicits an immune response; it may be formed in, or introduced into, the body; they are usually proteins)

A

ANTIGEN

123
Q

It is a type of white blood cell that has a large nucleus and little cytoplasm.

A

LYMPHOCYTE

124
Q

These are formed in lymph nodes and red bone marrow and are capable of amoeboid movement.

A

LEUKOCYTE

125
Q

It is a soft tissue contained within the central cavity and internal spaces of a bone.

A

BONE MARROW

126
Q

it contains myeloid tissue and is known as red marrow.

A

BONE MARROW

127
Q

It is a colorless liquid within the lymphatic system, into which it drains from the
spaces between the cells.

A

LYMPH

128
Q

It is a colorless cell with a nucleus, found in blood and lymph

A

LEUKOCYTES

129
Q

2 MAJOR TYPES OF LEUKOCYTE

A

lymphocytes and monocytes

130
Q

granular cytoplasm .

A

granulocytes

131
Q

It is the most numerous type of blood cell, which contains the red pigment hemoglobin and is responsible for oxygen transport.

A

ERYTHROCYTE

132
Q

It is any of the cells in the myeloid tissue of the red bone marrow that
develop into erythrocytes.

A

ERYTHROBLAST

133
Q

It is an inorganic elements having the same functions as vitamins.

A

MINERALS

134
Q

2 Classification of minerals

A
  1. Bulk or Macrominerals – required in excess of 100 mg per day
  2. Trace or Microminerals – required in amounts no greater than a few mg per day
135
Q

Bulk or Macrominerals – required in excess of _______

A

100 mg per day

136
Q

Trace or Microminerals – required in amounts _______________________

A

no greater than a few mg per day

137
Q

For bone and teeth formation; blood
clotting; muscle contraction and
relaxation; nerve transmission;
cell wall permeability; enzyme
activation.

A

CALCIUM

138
Q

Essential factor in the formation of
red blood cells and therefore
prevents anemia.

A

COBALT

139
Q

Maintain the function of numerous
cellular pumps and in the
production of hydrochloric acid in
the stomach; fluid-electrolyte
balance as well as acid-base
balance.

A

CHLORINE

140
Q

Involved in the formation of red blood
cells, the synthesis of hemoglobin,
and the formation of bone; for
energy production, wound
healing, taste sensation, skin and
hair color; proper processing of
collagen (thus important in skin,
bone and connective tissue
production).

A

COPPER

141
Q

Helps in the recovery of malnutrition;
controls blood sugar and
cholesterol levels

A

CHROMIUM

142
Q

Involved in reactions of protein and
fat metabolism, promotes a
healthy nervous system,
necessary for digestive function,
bone growth, and immune function; for the proper function of
superoxide dismutase which is an
enzyme required for preventing
superoxide anions from damaging
cells

A

MANGANESE

143
Q

For the synthesis of the thyroid
hormones and thus plays an
important role in the regulation of
energy metabolism and
reproduction

A

IODINE

144
Q

For the hardening of bones and
teeth; helps prevent dental caries

A

FLUORINE

145
Q

For bone mineralization as well as
for the proper functioning of ATP;
carbohydrate and protein
metabolism.

A

MAGNESIUM

146
Q

Involved as a cofactor in several
oxidases such as xanthine
oxidase (nucleotide catabolism),
aldehyde oxidase, and sulfite
oxidase

A

MOLYBDENUM

147
Q

For the transport of oxygen;
component of hemoglobin

A

IRON

148
Q

Serves as a modifier of the activity of
glutathione peroxidase through its
incorporation into the protein in
the form of selenocysteine

A

SELENIUM

149
Q

A cofactor in over 300 different
enzymes and thus involved in a
wide variety of biochemical
processes; regulation of blood
glucose levels; promotes wound
healing; necessary for protein
synthesis and the processing of
collagen.

A

ZINC

150
Q

Key circulating electrolyte as well as
being involved in the regulation of
ATP-dependent channels along
with potassium; also in the
transmission of nerve impulses in
the brain; cell permeability and
normal muscle irritability; fluidelectrolyte balance as well as
acid-base balance

A

SODIUM

151
Q

Stabilizes the structure of nucleic
acids and cell membranes.

A

NICKEL

152
Q

Involved in amino acid metabolism
and for the modification of
complex carbohydrates present in
proteins and lipids; detoxifying
agent; enzyme activator.

A

SULFUR

153
Q

Associated with many
mucopolysaccharides and may be
important in the structuring of
connective tissues; contributes to
resistance to dental decay.

A

SILICON

154
Q

For bone and teeth development;
lipid metabolism.

A

VANADIUM

155
Q

Most important systemic electrolyte
acting as a significant buffer in the
blood in the form of phosphate
ion; for bone mineralization, and
for energy utilization.

A

PHOSPHORUS

156
Q

Contributes to the structure of
proteins; oxidation-reduction
reactions in the cells.

A

TIN

157
Q

Key circulating electrolyte as well as
being involved in the regulation of
ATP-dependent channels along
with sodium; also in the
transmission of nerve impulses in
the brain; muscle activity; fluidelectrolyte balance as well as
acid-base balance; carbohydrate
metabolism and protein synthesis

A

Potassium

158
Q

Sunshine vitamin

A

VITAMIN D

159
Q

RDA of vitamin A

A

1,500 IU for infants
1,000 IU for pre-school children
4,000-5,000 IU for adults

160
Q

Other name of VITAMIN D

A

CALCIFEROL

161
Q

Forms of VITAMIN D

A
  1. Vitamin D2 (Ergocalciferol) -
  2. Vitamin D3 (Cholecalciferol)
162
Q

It is found in the stratum granulosum of the epidermis of the skin, upon exposure to the sun, it is converted to cholecalciferol by the action of the ultraviolet radiation coming from the sun

A

Dehydrocholesterol

163
Q

rows of beadlike swelling at rib j

A

Rachitic rosary beads

164
Q

improper mineralization during the development of the bones
resulting in soft bones

A

Rickets (children)

165
Q

demineralization of previously formed bone leading to
increased softness and susceptibility to fracture

A

Osteomalacia (adult)

166
Q

Functions of vitamin D

A
  1. It increases synthesis of calcium
  2. It acts in conjunction with parathormone to increase the reabsorption of calcium in
    the kidneys
  3. It acts on bones to increase the mobilization of calcium and phosphate in conjunction
    with parathyroid hormones
  4. To regulate serum calcium and phosphorus levels
167
Q

Effects oof hypervitaminosis

A
  1. Includes nausea, polyuria, headache, diarrhea and vomiting, hypercalcemia
  2. Increased calcium in serum predisposing toward stone formation in the kidneys
168
Q

RDA OF VIT.D

A

300-400 IU for children and pregnant and lactating women
General exposure to sunlight is sufficient for healthy adults

169
Q

Important for brain function and mental health. Aids production of DNA and RNA . Important when tissues are growing quickly

A

VITAMIN B9

170
Q

the subscript K came from the Swedish word “Koagulations”; also known as the
naphthoquinones

A

Vitamin K

171
Q

low levels of vitamin K in newborn infants

A

Hemorrhagic disease

172
Q

Forms of vitamin K

A
  1. Vitamin K1 (Phylloquinone) - C31H46O2 - yellow oil; isolated from alfalfa leaves; also
    found in green leafy vegetables like cabbage, cauliflower and spinach
  2. Vitamin K2 (Menaquinone) - C31H40O2 - yellow crystalline solid; isolated from animal
    sources particularly putrefied fish; produced from bacterial synthesis of normal
    intestinal flora
  3. Vitamin K3 (Menadione) - C11H8O2 - synthetic vitamin K
173
Q

synthetic vitamin K

A

Vitamin K3 (Menadione)

174
Q

yellow crystalline solid; isolated from animal sources particularly putrefied fish; produced from bacterial synthesis of normal intestinal flora

A

Vitamin K2 (Menaquinone)

175
Q

yellow oil; isolated from alfalfa leaves; also
found in green leafy vegetables like cabbage, cauliflower and spinach

A

Vitamin K1 (Phylloquinone)

176
Q

Ascorbic acid/Cevitamic acid

A

Vitamin C

177
Q

white or slightly yellow, odorless,
crystalline substance, which gradually darkens on exposure to light due to oxidation; found
in fresh fruits and vegetables like oranges, calamansi, lemon, guava, papaya, mango,
tomato, raw cabbage

A

VITAMIN C

178
Q

MANIFESTATION OF VITAMIN C

A
  1. Scurvy
  2. Hyperemia
  3. Swelling
  4. Sponginess and bleeding of the gums
  5. Edema
  6. Pallor
  7. Anemia
  8. Delayed healing of wounds
  9. Falling teeth
179
Q

Bioflavonoids

A

VITAMIN P

180
Q

natural pigment found in many fruits, vegetables, and grains, one of the most abundant antioxidant

A

QUERCETIN

181
Q

yellow, crystalline substance is very slightly soluble in water and unstable to light, oxidizing agents and alkalis; found in cured tobacco, leaves and tops of greenbuck-wheat

A

RUTIN

182
Q

Substances found to lower capillary permeability and fragility

A

VITAMIN P

183
Q

Functions of vitamin C

A
  1. Prevents scurvy
  2. Develops and maintains the normal intercellular substances
  3. A reducing agent and an antioxidant
  4. Serves as cofactor for general metabolism reactions
184
Q

Tocopherol

A

VITAMIN E

185
Q

Light yellow, viscous, odorless oil that is soluble in fat
and fat solvents; it is stable to heat, acid, and alkali, but is slowly oxidized, and destroyed by
ultraviolet rays

A

VITAMIN E

186
Q

the name is derived from a Greek word which means “childbirth” or to “bring forth” and from its chemical nature as an alcohol

A

VITAMIN E

187
Q

It is found in corn oil, peanut oil, cottonseed oil, wheat germ oil, meat, butter, milk, eggs and
fish liver oil

A

VITAMIN E

188
Q

Manifestations of Vitamin E Deficiency

A
  1. Reticulocytosis
  2. Thrombocytosis
  3. Hemolytic anemia
189
Q
A

BIOCHEM 101 LECTURE (4 decks)

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