Brainscape's Knowledge GenomeTM

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


See full index

ZOOT 1105 > Water & Carbohydrates > Flashcards

Water & Carbohydrates Flashcards

1
Q

It is the largest component of animals’ body

A

Water

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

Water represents __% in developing embryo, __% in newborn animal and about __% in mature animals

A

90% in developing embryo
70% in newborn animal
60% in mature animals

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

The cheapest nutrient

A

Water

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

A loss of __ percent in body water results in disturbance of body functions

A

10%

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

Death of an animal is likely to occur when more than __ percent of its body water is lost

A

20%

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

It functions in the transport of nutrients to the cell and remove waste products

A

Water

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

functions as a solvent for wide variety of compounds

A

Water

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

Water is important in temperature regulation because of its three basic properties, namely

A

High specific heat - allows for accumulation of heat created by muscular activity
High thermal conductivity - allows for rapid transfer of heat
High latent heat of vaporization - allows for the loss of heat through vaporization

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

Sources of water for animals

A

Drinking water
Moisture content of the feed
Metabolic water

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

approximate daily water intake of mature swine

A

1.5 - 2.3 gallons/head/day

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

approximate daily water intake of mature sheep

A

1-3 gallons/head/day

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

approximate daily water intake of mature cattle

A

10-14 gallons/head/day

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

approximate daily water intake of mature chicken

A

2 parts water for each l part dry feed
(2:1 water-dry feed)

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

approximate daily water intake of mature duck

A

3-4 parts water for each 1 part dry feed
(3-4:1 water-dry feed)

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

Water from the animals’ body is lost through:

A

Urine
Feces
Vaporization from the lungs
Sweat

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

carbohydrate is derived from what French word

A

hydrate de carbone

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

Most important sugar in nutrition

A

Glucose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Carbohydrates with single glucose unit

A

Monosaccharides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Monosaccharides with aldehyde group

A

Aldose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Monosaccharides with ketone groups

A

Ketose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Carbohydrates with 6 carbon atoms

A

Hexoses

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

major end product of carbohydrate digestion in non-ruminants

A

Glucose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

only important ketose in nature

A

Fructose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

sweetest of the carbohydrates

A

Fructose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

__% of sugar in honey is fructose

A

75%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Component of milk sugar

A

Galactose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Carbohydrates represent __% of plants’ dry weight

A

75%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Only __-__% carbohydrates are present in particular animal tissues

A

1-1.50%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Carbohydrates with 5 carbon atoms

A

Pentoses

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

found in every living cell, vit B2 and B6, nucleic acids (RNA and DNA)

A

Ribose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

component of hemicellulose and gum

A

Xylose, arabinose

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Saccharide units are linked together by what?

A

Glycosidic bond or glycosidic linkage

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

Carbohydrates with more than 2 glucose units

A

Polysaccharides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

repeating units of maltose or glucose

A

Starch

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

Two forms of starch

A

Amylose
Amylopectin

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

Animal starch

A

Glycogen

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

most abundant polymer in the plant kingdom

38
Q

resistant to animal digestive enzyme but susceptible to microbial enzyme cellulase

39
Q

group of complex carbohydrates that are closely associated with cellulose

A

Hemicellulose

40
Q

encases the cellulose and hemicellulose providing structural support and mechanical strength to plants

41
Q

Amount of water in feeds:
Low moisture = ___ nutrient

42
Q

In most cases, less than __ percent moisture content is satisfactory for storage of most feedstuffs

43
Q

Water from the animals’ body is lost through:

A

Urine
Feces
Vaporization from the lungs
Sweat

44
Q

Higher consumption of dry matter =
(Water intake)

A

Higher water intake

45
Q

Why does high salt content increases drinking?

A

Salt triggers drinking

46
Q

Water consumption:
Lactating cow vs dry cow

A

Lactating cow consumes more

47
Q

Water consumption:
Lactating cow vs dry cow

A

Lactating cow consumes more

48
Q

Main source of energy

A

Carbohydrates

49
Q

Two α-D-glucose units joined by a α-1,4-glycosidic bond

50
Q

What units and bond is maltose made up of

A

two α-D-glucose units joined by α-1,4- glycosidic bond

51
Q

two β-D-glucose units joined by β-1,4- glycosidic bond

A

Cellobiose

52
Q

What units and bond is cellobiose composed of

A

two β-D-glucose units joined by
β-1,4- glycosidic bond

53
Q

What is sucrose composed of

A

D-glucose + D-fructose

54
Q

What is lactose comprised of

A

D-glucose + D-galactose

55
Q

Where Can cellulose be found

56
Q

Resistant to both animal digestive and microbial enzymes

57
Q

Dietary carbohydrates important in non-ruminants

A

Amylose
Amylopectin
Lactose
Sucrose

58
Q

Most absorbable unit

A

Monosaccharide

59
Q

What causes poor digestibility of dry matter of feedstuffs in non-ruminants

A

Non-starch polysaccharides

60
Q

What makes NSP resistant to the animals’ digestive enzymes

61
Q

Poultry species have low level of intestinal _____ and as such are not competent in digesting lactose containing feed such as skimmilk

62
Q

Breaks the long glucose chains of starch into shorter chains (mouth)

63
Q

Breaks down starch down to small oligosaccharides and maltose

A

Pancreatic amylase

64
Q

Activates pepsinogen into pepsin

A

HCI
Hydrochloric acid

65
Q

Enzyme digestive protein

66
Q

Precursor of fat

67
Q

Diet for beef cattle

A

Grain diet

68
Q

Diet for dairy cattle

69
Q

Why is hay diet suitable for dairy cattle

A

It has higher acetate
Acetate has high fat
Fat makes milk more flavorful

70
Q

Why is grain diet much suitable for beef cattle?

A

It contains high propionate which converts into glucose (in liver)
Glucose is needed for growth

71
Q

Site of absorption and digestion

72
Q

Transports blood to liver

A

Portal vein

73
Q

3 major volatile fatty acids in rumen fermentation

A

Acetate
Propionate
Butyrate

74
Q

Formation of glycogen from glucose

A

Glycogenesis

75
Q

Reconversion of glycogen into glucose

A

Glycogenolysis

76
Q

Major source of water

A

Drinking water

77
Q

Moisture content of cereal grains

78
Q

Moisture content of root crops

79
Q

Moisture content of silages

80
Q

allows for accumulation of heat created by muscular activity

A

High specific heat

81
Q

allows for rapid transfer of heat

A

High thermal conductivity

82
Q

allows for the loss of heat through vaporization

A

High latent heat of vaporization

83
Q

All animal species can tolerate water containing ____mg of total dissolved salts.

A

1000 - 3000 mg

84
Q

Water containing _____ mg per liter is unsatisfactory for poultry but is tolerated by other animals.

A

3000 -5000 mg

85
Q

C, H and O represent __, __ and __% in the carbohydrate molecule,
respectively.

86
Q

Glycose units of trisaccharide

A

D-galactose + D-glucose + D-fructose

87
Q

amylose and amylopectin with straight chain joined by α-1,4 linkage

88
Q

Glucose units of tetrasaccharide

A

raffinose + D-glucose

89
Q

NSP present in wheat

A

arabinoxylan

90
Q

The NSP present in barley

A

Beta-glucans

91
Q

The NSP present in soybeans

A

oligosaccharides such as stachyose and raffinose

92
Q

cause poor digestibility of dry matter of these feedstuffs

ZOOT 1105 (4 decks)

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