1. Nutrients, Water, and the Cell

Question 1

Def. Long tube from mouth to anus through which feed passes following consumption as it subjected various digestive processes

Answer 1

Gastrointestinal Tract (GIT) or alimentary tract

Question 2

Def. Taking in of feed or water. Prehensile structures = lips

Answer 2

Prehension

Question 3

Def. Reduction of feed particle size; generally by chewing. Teeth and hard pallet of the mouth

Answer 3

Mastication

Question 4

Def. Casting up of undigested materials

Answer 4

Regurgitation

Question 5

Def. Break down of feed particles into suitable products for absorption

Answer 5

Digestion

Question 6

Types of Digestion?

Answer 6

Mechanical force, chemical reaction, or enzymatic activity

Question 7

Def. Transfer of substances from GIT to the circulating blood or lymph system

Answer 7

Absorption

Question 8

Def. Removal of wastes

Answer 8

Excretion

Question 9

Def. Growth or building process

Answer 9

Anabolism

Question 10

Def. Breakdown or destruction reactions

Answer 10

Catabolism

Question 11

Def. Combination of anabolic and catabolic reactions occurring in the body with the liberation of energy

Answer 11

Metabolism

Question 12

Def. A substance used in the support of nourishment, ex. glucose, fiber, protein

Answer 12

Substrate

Question 13

Def. A substance, produced by a living organism, which acts as a catalyst to bring about a specific biochemical reaction

Answer 13

Enzyme

Question 14

Def. The process of gathering, processing, using, and responding to nutrients for health and growth

Answer 14

Nutrition

Question 15

Def. Any feed constituent that functions in the support of life

Answer 15

Nutrient

Question 16

Def. Lack of proper nutrition caused by not having enough to eat, not eating enough of the right things, not biologically able to use the nutrients consumed

Answer 16

Malnutrition

Question 17

Def. The proportion of a substance that is able to be absorbed into general circulation, ex. magnesium

Answer 17

Bioavailabilty

Question 18

Why do we study nutrition?

Answer 18

About 60% of diseases are metabolically related, because humans are consumers of livestock, profitability of livestock

Question 19

Why do we feed nutrients?

Answer 19

To get a desired response, performance (lactation, gestation, growth, wool, leather…)

Question 20

The goal is to (maximize/optimize performance.

Answer 20

Optimize

Question 21

___ % of a production budget goes to feeding.

Answer 21

70%

Question 22

What is the cheapest, most abundant, and most necessary nutrient?

Answer 22

Water

Question 23

_____ contain ___% water, the most held in our body

Answer 23

Muscles, 75%

Question 24

What are the 4 organic matters? What is the 1 inorganic matter?

Answer 24

Carbohydrates, Proteins, Lipids, Vitamins.
Minerals

Question 25

Animals deprived of water will decrease their feed intake by ___%.

Answer 25

50%

Question 26

Def. Compounds that contain carbon or carbon-hydrogen bonds. Produced by or associated with living organisms.

Answer 26

Organic matter

Question 27

Def. Do not contain carbon, produced by non-living organisms.

Answer 27

Inorganic matter

Question 28

What are the consequences of water loss?

Answer 28

(2%) Strong thirst, Impaired performance, diffuculty concentrating, dizziness, muscle spasms, death (20%)

Question 29

Water is ___% intracellular and ____% extracellular.

Answer 29

66% intracellular, 33% extracellular

Question 30

What are the sources of water? Starting with the most important.

Answer 30

Fresh drinking water, water contained in food, metabolic water (water produced when our body is breaking down food)

Question 31

Functions of water?

Answer 31

Transports nutrients and waste, part of many metabolic reactions, gives shape to cells, lubricates and cushions joints and organs, acid-base regulation, maintenance of body temperature

Question 32

Sources of water loss? Sensible and insensible losses.

Answer 32

Sensible losses (easily measured): urine, feces, lactation. Insensible losses: Lungs (ventilation) and Skin (perspiration)

Question 33

Dietary factors that affect water requirements?

Answer 33

Increased water intake: Dietary intake, dietary protein, dietary salt/minerals, indigestible fiber, accessibility Decreased water intake: dietary moisture

Question 34

Environmental or Physiological factors that affect water requirements?

Answer 34

Temperature, Gestation, Lactation, Work, Age, Disease, Livestock species

Question 35

Factors that reduce water quality?

Answer 35

Nitrates, flouride, heavy metals, sulfates, chlorides, etc, pesticides, hydrocarbons, bacteria, algae

Question 36

"Total dissolved solids" ideal range? "Total dissolved solids" safe range? "Total dissolved solids" avoid range?

Answer 36

Less than 500 ppm Less than 1,000 ppm 7,000-10,0000 ppm

Question 37

Factors that reduce water quantity?

Answer 37

Confined animals, drought, high heat/freezing temps, animals faced with deficiencies

Question 38

Def. Selectively-permeable barrier, that controls the entry and exit of substances. Controlled by the lipid bilayer, concentration gradients, and membrane-bound transporters

Answer 38

Cell membrane

Question 39

Def. The fluid portion of the inner cell, mostly water, allows for easy movement of molecules

Answer 39

Cytosol

Question 40

Def. Only one in the cell, contains DNA and thus controls cell activities and mitosis

Answer 40

Nucleus

Question 41

Def. Site of the production and assembly of ribosome components

Answer 41

Nucleolus

Question 42

Def. Complexes of RNA and protein that are responsible for polypeptide synthesis, site of protein synthesis

Answer 42

Ribosomes

Question 43

Def. A double membrane-bound organelle, site of aerobic respiration which produces large quantities of chemical energy (ATP) from organic compounds

Answer 43

Mitochondria

Question 44

Def. A system of membranes involved in the transport of minerals between organelles and shares part of its membrane with the nucleus

Answer 44

Endoplasmic reticulum

Question 45

Def. An assembly of vesicles and folded membranes involved in the sorting, modifying, and packaging of proteins that can be used by the cell

Answer 45

Golgi apparatus

Question 46

Def. organelle produced by the Golgi that degrade material or digest obsolete components. And releases important enzymes

Answer 46

Lysosome

Question 47

Def. Primarily important in the role of fatty acid synthesis and oxidation when the body is using fat as a fuel source

Answer 47

Peroxisome