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Animal Science 1111 > Exam 1 > Flashcards

Exam 1 Flashcards

1
Q

What is a nutrient?

A

A nourishment substance that is required for growth and life.

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2
Q

Name the 6 ingested nutrients,

A

Water, Vitamins, Minerals, Carbohydrates, Proteins, Lipids (Fats)

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3
Q

Describe the structure and function of Carbohydrates.

A

Formed of carbon, hydrogen, and oxygen molecules. (CH2O). Function is to provide energy and in plants, to give structure

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4
Q

Describe the structure and function of Proteins.

A

Formed by amino acids, peptide bonds, and an R group. Function is to organize and regular muscle growth.

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5
Q

Describe the function of water.

A

Helps in the digestion of food

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6
Q

Which nutrients can be used for energy?

A

Carbohydrates, Fats, Proteins

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7
Q

Water is a solvent. Describe how this properly affects digestion and absorption.

A

Solvents can breakdown substances. Water helps break down Nitrogenous compounds.

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8
Q

How do marine mammals get their water?

A

Through the digestion of fish

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9
Q

Factors that can affect water intake

A

Diet, water availability, quality of water, temperature of water, water ambience

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10
Q

Define essential in nutrition

A

A substance that must be obtained through diet because the body cannot make it

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11
Q

Define osmosis.

A

The transport of water from a high concentration to a low concentration

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12
Q

Define water toxicity.

A

When too much water is absorbed by cells and leads to burst

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13
Q

Define Mesentery

A

Connective tissue that holds together the digestive tract

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14
Q

Where does fermentation take place in monogastric? In hind-gut fermenters? In ruminants?

A

For monogastrics, the large intestine. For hind-gut fermenters, the large intestine. For ruminants, the forestomach, specifically the rumen and reticulum

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15
Q

Define Prehension

A

The seizing or grasping of food

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16
Q

Define Deglutition

A

The swallowing of food

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17
Q

Define Peristalsis

A

The contraction of muscles used to swallow food

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18
Q

Define Digestion

A

The chemical breakdown of food

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19
Q

Define Fermentation

A

The enzymatic decomposition by microbes

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20
Q

Compare and Contrast the teeth of a carnivore, an omnivore, and a ruminant herbivore.

A

All have canines, incisors, premolars, and molars. Carnivores have large canines and incisors while they are almost nonexistent for herbivores. The opposite is true for the molars.

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21
Q

How does saliva aid digestion in ruminants and in monogastrics?

A

In ruminants, saliva is produced more to bring up PH levels. In both, saliva is used to aid in swallowing.

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22
Q

Function of hydrochloric acid, pepsin, and mucus.

A

HCl- denatures proteins (breaks hydrogen bonds)
Pepsin- digests protein
Mucus- protects the lining of the stomach from acid

23
Q

3 Sections of the Small Intestine

A

1) Duodenum- secretes ‘“lytics” (enzymes that break down)
2) Jejunum- absorption
3) Ileum- absorption

24
Q

Name the 4 Accessory Organs of the digestive tract and describe the role in digestion

A

Salivary Glands- helps digest and moisten food
Liver- forms bile salt, which is secreted to the gallbladder
Gallbladder- uses bile salt to form micelles, which are secreted to form fatty acids
Pancreas- secretes enzymes into the duodenum

25
Q

Compare and contrast digestion in ruminants vs hindgut fermenters

A

Lower digestibility in hindgut fermenters than ruminants. Bacteria is digested and absorbed in ruminants whereas it is removed in waste for hindgut

26
Q

Describe rumination and microbial digestion of feeds containing carbohydrates and proteins

A

Rumination is the regurgitation and reswallowing of food. Microbes deaminate food and build their own amino acids.

27
Q

Describe the function of rumen papillae

A

It increases the surface area of the rumen to allow for more absorption

28
Q

Describe the function of the crop, proventriculus, and gizzard in poultry. (Be able to identify as well)

A

Crop- store food
Proventriculus- produces digestive enzymes
Gizzard- grinds up food

29
Q

Contrast an omnivore’s digestible tract to a carnivore’s.

A

An omnivore’s digestive tract is relatively more complex and longer than a carnivores.

30
Q

What organisms make up the microbiota?

A

Bacteria, fungi, viruses, archaea, parasites.

31
Q

Describe the relationship between the microbiota and the host

A

Microbiota helps in food digestion, growth in the digestive tract, and immunity

32
Q

Explain the change in microbial populations over the lifetime of an animal

A

Proteo- and actinobacteria peaks in infancy, follow by the peaking of Bacteroides in the youth. Finally, firmicutes peak in old age.

33
Q

What affects microbes in the digestive tract?

A

The age of the host, the diet of the host, the health of the host, and the genes of the host

34
Q

Define dysbiosis

A

The disruption of a balanced community pattern during episodes of disease or stress

35
Q

Define eubiosis

A

The balance in the community structure of microbes

36
Q

How do plants store carbohydrates? What is the function of these carbohydrates?

A

The carbohydrates are starch and cellulose. Starch is used for energy storage while cellulose is used for structure

37
Q

How do animals store carbohydrates? What is its function?

A

Glycogen is the carbohydrate. Its function is to store energy.

38
Q

Compare and contrast starch and cellulose.

A

They are both sugars. Starch is used for energy storage whereas cellulose is used for structure.

39
Q

Name at least one monosaccharide

A

Glucose, Fructose, Galactose, Mannose, Ribose

40
Q

Which monosaccharides form sucrose?

A

Glucose and Fructose

41
Q

Which monosaccharides form lactose?

A

Glucose and Galactose

42
Q

Describe the digestion of sucrose, lactose, starch, and cellulose

A

Sucrose & Lactose- digested in the small intestine. It’s digestive enzymes are sucrase and lactase
Starch- digestion begins at the mouth and further digested in the pancreas. It’s digestive enzyme is amylase
Cellulose- digested in the rumen. It’s digestive enzyme is cellulase

43
Q

How are carbohydrates absorbed? What form can they enter the intestinal epithelial cells?

A

Absorbed (mostly glucose) in the small intestine. They are absorbed via the passive diffusion of glucose transport proteins

44
Q

What organ balances the metabolism of carbohydrates?

A

The liver and, to a lesser extent, the pancreas

45
Q

What are VFA’s and what is their use?

A

Volatile Fatty Acids. They are produced in the rumen, omasum, large intestine, and cecum. They can make glycogen and are used as energy for animal cells.

46
Q

Compare and contrast starch, glycogen, and cellulose

A

They all contain glucose, however, all of their formation is different

47
Q

Which type of carbohydrates are absorbed and where?

A

Glucose is mostly absorbed in the small intestine, mostly in the jejunum and the ileum

48
Q

Define metabolism

A

The conversion of food into energy and the elimination of metabolic waste

49
Q

Define Glycolysis, Glycogenesis and Glycogenolysis, the Krebs Cycle, Oxidative Phosphorylation, and Gluconeogenesis

A

Glycolysis- the break of glucose into 2 pyruvates
Glycogenesis and Glycogenolysis- the making of the 2 glycogen and the breaking down of glycogen in the liver and skeletal muscle tissue
Krebs Cycle- inside the mitochondria, pyruvate is entered into the cycle
Oxidative Phosphorylation- along with the Krebs Cycle generates 38 ATP and completely breakdowns Glucose into CO2
Gluconeogenesis- the making of new glucose

50
Q

How do insulin and glucagon influence blood glucose levels? Where are they produced?

A

Insulin decreases blood glucose levels while glucagon releases glucose into the blood stream. They are both produced in the pancreas.

51
Q

What are the 10 essential amino acids required by animals? Which ones are limiting? Which extra do cats need?

A

Phenylalanine, Valine, Threonine, Tryptophan, Isoleucine, Methionine, Histidine, Argmine, Leucine, Lysin. The extra amino acid cats require is Taurine

52
Q

Describe protein structure. How is affected by denaturation and digestion.

A

1st, Amino Acid sequence. 2nd, Hydrogen bonds. 3rd, Hydrophobic interactions. (sometimes) 4th, chains to other amino Amino Acids.
Denaturation breakdowns Hydrogen bonds and hydrophobic interactions. Digestion pepsin breaks it down into amino acids

53
Q

Describe protein metabolism. What is unique about it?

A

The breakdown of protein. What is unique is that nitrogen is kept and not thrown out as waste

54
Q

What are the 3 sources of water?

A

Drinking, Feed, Metabolic Water

Animal Science 1111 (3 decks)

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