Test 1

Question 0

Define metabolism. Include the two major components.

Answer 0

Breaking bonds to create energy
Catabolism - breaking down large molecules into smaller molecules releasing energy
Anabolism - formation of large molecules from small molecules with an input of energy

Question 1

Define nutrient

Answer 1

Any chemical element of compound in the diet.

Question 2

Recognize the following: amino acids, carbohydrates, an fatty acids.

Answer 2

Amino acid 
           H
            l
H - N - C - C =O
       l     l       \
      H   [  ]      OH

Glucose/ carbohydrate
Stick man with a right arm a left arm the two right arms

Fatty acid
?

Question 3

Recognize peptide bond.

Answer 3

Links two amino acids together

A/A - A/A

Question 4

Name two A/A structure

Answer 4

Lysine
Proline
Valine

Question 5

List two dietary sources of nitrogen. Importance?

Answer 5

Alfalfa, meat, seafood

Needs nitrogen to make proteins

Question 6

How is excessive nitrogen eliminated? Why?

Answer 6

Excessive nitrogen eliminated through urea because it elevates blood pH

Question 7

Why are minerals and vitamins important in a diet?

Answer 7

Vitamin - co enzyme
Mineral - co factor
They both activate proteins.

Question 8

Define lipid. Differ between the two types.

Answer 8

Lipid = fatty acid + glycerol
Saturated and unsaturated
Unsaturated has double bond which forms liquid

Question 9

Differ between saturated and unsaturated fatty acids.

Answer 9

Saturated - fats (solids)

Unsaturated - oils (liquids)

Question 10

Differ between essential and non essential fatty acids.

Answer 10

Non essential - you can make it

Essential - you can’t make it

Question 11

What is the difference between wax and fat?

Answer 11

Waxes are fatty acid + alcohol

Question 12

Define triacyl (as in triacylglycerides).

Answer 12

Triacyl - ester linkage between glycerol and fatty acid. Is a lipid.

Question 14

List 3 types of lipids.

Answer 14

Fats, oils, waxes

Question 15

Give one example of a fibrous polysaccharide and two examples of non fibrous polysaccharide.

Answer 15

Fibrous polysaccharide - cellulose

Non fibrous poly - starch, glycogen

Question 16

Give two examples of monosaccharides, an two examples of disaccharides.

Answer 16

Mono - glucose, fructose, galactose

Di - lactose, sucrose

Question 17

List the two types of vitamins based on solubility with examples.

Answer 17

A

Question 18

Define pelt free and offal.

Answer 18

Offal - inedible parts, lungs, heart, liver, intestinal tract, reproductive organs

Question 19

Describe the concerns between increased population and land use for crop production.

Answer 19

A

Question 20

What is the major problem in feed sampling?

Answer 20

Difficult to get a sample that can represent all of the feed

Question 21

Define silage

Answer 21

Chopped up green corn, high in moisture

Question 22

Define volatiles

Answer 22

Low boiling point, when heated will evaporate

Question 23

Define ash

Answer 23

What is left after burning, calcium/bones

Question 24

How is a moisture free sample obtained?

Answer 24

Obtained by heating 220 F

Water and volatiles are lost

Question 25

How is the measured amount of N converted to crude protein?

Answer 25

Value of N x 6.25

Question 26

How accurate is the crude protein analysis?

Answer 26

Not very accurate, a rough estimate

Question 27

Define the term "ether extraction"

Answer 27

Removal of lipids

Question 28

What is the relative energy content of the ether extract?

Answer 28

2.25 more energy in lipids

Question 29

How accurate is the energy value for the ether extract?

Answer 29

Depends on the lipid content of the feed

Question 30

Differ between fat soluble vitamins and provitamins

Answer 30

A

Question 31

How important is the crude fiber value?

Answer 31

A

Question 32

Repeat chart on page 19

Answer 32

A

Question 35

How are lipids and A/A metabolized (used for energy) in the diet?

Answer 35

A

Question 36

What is urea?

Answer 36

Excreted Nitrogen

Question 37

Define ensilage.

Answer 37

Chopped green grass

Question 38

Define calorie (cal)

Answer 38

Amount of energy needed to raise 1 g water to 1 degree C

Question 39

Define Kcal

Answer 39

Thousand calories, food calorie | 1500 - 2000 calories per day for human

Question 40

Define Mcal

Answer 40

A

Question 41

Define NFE.

Answer 41

Nitrogen- Free Extract Difference between original sample weight and sun of weights of water, ether extract, crude protein, crude fiber, and ash.

Question 42

Bomb calorimeter

Answer 42

Used to determine energy values of solids, liquids, or gases. Measured by energy needed to increase temperature of water.

Question 43

Forages

Answer 43

Primary feeds for all herbivorous animals. Ie. hays, silage