Thacker CHOs

Question 1

Functions of Ribose (3)

Answer 1

In ATP, in NADH (trapping Xylose and Arabinose), in Riboflavin (in FADH2)

Question 2

Galactose (3)

Answer 2

galactosides (in nervous tissue)
galactolipids (in leaves and often clovers)
in Raffinose and Stachylose (most important in soybeans)

Question 3

Fructose (4)

Answer 3

sweetest
part of sucrose
ketose sugar
forms insulin which can measure kidney function

Question 4

Aspartame (2)

Answer 4

200 times sweeter than sucrose

Contains phenylalanine, aspartic acid, and methanol

Question 5

Dissacharides (4)

Answer 5

Sucrose, Maltose, Lactose, Cellobiose

Question 6

Sucrose

Answer 6

needs sucrase which is not in infants

Question 7

Cellobiose (2)

Answer 7

2 glucose with a beta bond

beta is when bacteria can break them down

Question 8

Raffinose (2)

Answer 8

Glucose, Fructose, Galactose (one of each)

in cottonseed, baked beans, sugar beets, molasses

Question 9

Stachyose (4)

Answer 9

promotes friendly bacteria in the hind-gut (probiotic)
2 gal, 1 glu, 1 fru
in soybeans
causes farting and discomfort
lowers digestibility

Question 10

Starch (2)

Answer 10

70% in seeds and 30% in tubers/roots

amylose and amylopectin

Question 11

Amylose (3)

Answer 11

water soluble
alpha 1,4 linkage and unbranched
30% of starch in most plants

Question 12

Amylopectin (3)

Answer 12

1,6 alpha bond for branches
Broken by glucosidase
70% of starch in most plants

Question 13

Gelatinization (3)

Answer 13

moist heat rupture of starch granule (have to defeat high H bonding on surface)
Have to extract and expand

Question 14

Glycogen

Answer 14

Literally the same as amylopectin except more branched and shorter branches

Question 15

Cellulose (3)

Answer 15

in fiber (structural)
not water soluble
same as amylose except with beta linkages

Question 16

Hemi-cellulose (4)

Answer 16

the greater portion of a plant cell wall
more indigestible than Cellulose
xyloglucan with beta 1,4 link to methylglucouronic acid
Not in ADF

Question 17

Lignin

Answer 17

phenylpropane
more as the plant matures
in between the other cell components

Question 18

Beta-Glucan

Answer 18

in bran
linear unbranched polysaccharides of b1,3 and b1,4
becomes a digesting problem for poultry because of the viscous intestinal fluid (soluble) that it makes
b-glucanase breaks it down

Question 19

Pentosans (Xylans)

Answer 19

xylose backbone with arabinose side chains
causes poor digestion
broken down by xylanase

Question 20

carbohydrase activity happens … (3)

Answer 20

salivary glands
pancreas
epithelium of small intestine

Question 21

CHO breakdown in Mouth

Answer 21

salivary amylase (alpha 1,4 to dextrins which make glucose and maltose)

Question 22

CHO breakdown in the Stomach

Answer 22

pH is too low

Question 23

CHO breakdown in the SI

Answer 23

pancreatic amylase

1. first to disaccharides
2. then to monosacc

Question 24

Monogastric digestion of CHO in the intestinal lumen

Answer 24

the starches via alpha amylase

Question 25

monogastric digestion of CHO on the brush border

Answer 25

all the ases for respective disaccharides

Question 26

mechanisms of absorption

Answer 26

1. passive diffusion | 2. Active transport (must be D-config., have OH on C2, and a methyl on C5)

Question 27

Consequences of high H+ (more from acetate than anything)

Answer 27

makes a lactic acidosis rumen has to get rid of H by 1. making methane 2. add H to PUFA to make saturated (fat)

Question 28

Golden VFA rule

Answer 28

Anything that lowers the rumen pH will favor propionate, and whatever buffers or raises will favor acetate

Question 29

Factors affecting relative VFA proportions (5)

Answer 29

``` level of feed intake feeding frequency proportions of starch and fiber size of particles rumen modifiers ```

Question 30

Increase Acetate production (4)

Answer 30

feed more frequently increase roughage grind feed more coarse include buffers

Question 31

increase propionate (4)

Answer 31

include rumensin feed less often grind feed finely increase concentrate

Question 32

Functions of CHO (6)

Answer 32

``` energy anti-ketogenic protein sparing bulk structural palatable ```