Unit 2 - Animal Nutrition
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Created by:
payneinsain on October 26, 2009
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100 terms
Terms | Definitions |
|---|---|
 Organic Substance | An organic compound; or any substance containing carbon-based compounds, especially produced by or derived from living organisms |
| Element | any substance that cannot be broken down into simpler substances |
| Carbohydrates | the starches and sugars present in foods |
| Monosaccharide | a simple sugar that is the basic subunit of a carbohydrate |
| Simple Sugars | Mainly glucose. Can be joined together to form more complex carbohydrates such as starches, cellulose, etc. |
| Complex Sugars | sugar molecules that can be hydrolyzed or digested to yield two molecules of the same or different simple sugars, such as sucrose, lactose, and maltose |
| Disaccharide | any of a variety of carbohydrates that yield two monosaccharide molecules on complete hydrolysis |
| Glucose | a monosaccharide sugar that has several forms |
| Sucrose | a complex carbohydrate found in many plants and used as a sweetening agent |
| Lactose | a disaccharide that consists of the sugars glucose and galactose |
| Maltose | a disaccharide that is made up of two glucoses linked together, caused by starch and glycogen breakdown |
| Starches | polymers of glucose monomers in which 100's or 1,000's of glucose molecules are joined together |
| Fats | energy rich type foods like butter that provide lasting enery for the body. Stores more energy than carbohydrates |
| Amino Acids | Simple forms of protein normally used to build tissues or, under some conditions, burned for energy |
| Peptide | the kind of bond formed when two amino acid units are jointed end to end |
| Polypeptide | a peptide containing 10 to more than 100 amino acids |
| Fatty Acids | simple forms of fat that supply energy fuel for most of the body's cells |
| Glycerol | with fatty acids, make up the building blocks of lipids |
| Lipid | an oily organic compound insoluble in water but soluble in organic solvents |
| Iodine | a tincture consisting of a solution of iodine in ethyl alcohol |
| Benedict's Solution | Chemical which turns red in the presence of monosaccharides |
| Biuret Test | tests for presence of proteins, turns purple |
| Ethanol | the intoxicating agent in fermented and distilled liquors |
| Vitamin | any of a group of organic substances essential in small quantities to normal metabolism |
| Mineral | inorganic nutrient the body needs, usually in small amounts |
| Vitamin C | a vitamin found in fresh fruits (especially citrus fruits) and vegetables |
| Vitamin D | a fat-soluble vitamin that prevents rickets |
| Calcium | a white metallic element that burns with a brilliant light |
| Iron | home appliance consisting of a flat metal base that is heated and used to smooth cloth |
| Malnutrition | poor health due to a lack of eating the right kinds of food and often causes sickness |
| Starvation | a state of extreme hunger resulting from lack of essential nutrients over a prolonged period |
| Coronary Heart Disease | clogging of the vessels that nourish the heart muscle |
| Atherosclerosis | a stage of arteriosclerosis involving fatty deposits (atheromas) inside the arterial walls |
| Constipation | irregular and infrequent or difficult evacuation of the bowels |
| Diarrhea | frequent and watery bowel movements |
| Obesity | more than average fatness |
| Famine | a severe shortage of food (as through crop failure) resulting in violent hunger and starvation and death ( Potato Famine of 1848) |
| Drought | a long period of dry weather |
| Food Additive | an additive to food intended to improve its flavor or appearance or shelf-life |
| Anti-oxidant | substance that inhibits oxidation or inhibits reactions promoted by oxygen or peroxides |
| Flavoring | something added to food primarily for the savor it imparts |
| Colouring | the act or process of changing the color of something |
| Preservative | a chemical compound that is added to protect against decay or decomposition |
| Emulsifier | a surface-active agent that promotes the formation of an emulsion |
| Alimentary Canal | tubular passage of mucous membrane and muscle extending about 8.3 meters from mouth to anus |
| Oesophagus | the passage between the pharynx and the stomach |
| Stomach | an enlarged and muscular saclike organ of the alimentary canal |
| Small Intestine | digestive organ in which most chemical digestion takes place |
| Large Intestine | colon; organ that removes water from the undigested materials that pass through it |
| Liver | large and complicated reddish-brown glandular organ located in the upper right portion of the abdominal cavity |
| Bile | a digestive juice secreted by the liver and stored in the gallbladder |
| Gall Bladder | stores bile produced by the liver until it is needed in the duodenum |
| Digestive Juices | gastric juice, the secretions of the mucous, parietal, and chief cells which totals 2000-3000 mL per day. |
| Ingestion | the process of taking food into the body through the mouth (as by eating) |
| Digestion | the organic process by which food is converted into substances that can be absorbed into the body |
| Egestion | the removal of indigestible material |
| Absorption | the process of absorbing nutrients into the body after digestion |
| Assimilation | the process of assimilating new ideas into an existing cognitive structure |
| Molar | grinding tooth with a broad crown |
| Pre-molar | a tooth having two cusps or points |
| Incisor | a tooth for cutting or gnawing |
| Canine | any of various fissiped mammals with nonretractile claws and typically long muzzles |
| Dental Decay | disease wherein bacterial processes damage hard tooth structure |
| Plaque | Film on teeth which causes caries, gingivitis and periodontitis |
| Peristalsis | the process of wave-like muscle contractions of the alimentary tract that moves food along |
| Fluoride | a salt of hydrofluoric acid |
| Carbohydrase | an enzyme which breaks down carbohydrate molecules |
| Sucrase | An enzyme that digests sucrose into simple sugars. |
| Maltase | enzyme that breaks down maltose |
| Villi | tiny, finger-like structures that protrude from the wall of the intestine |
| Surface Area | the extent of a 2-dimensional surface enclosed within a boundary |
| Capillary | smallest blood vessel; brings nutrients and oxygen to the tissues and absorbs carbon dioxide and waste products |
| Lacteal | A small lymph vessel located inside of the villi of the small intestine |
| Hepatatic Portal Vein | a vein in the abdominal cavity that drains blood from the gastrointestinal tract and spleen |
| Metabolism | set of chemical reactions through which an organism builds up or breaks down materials as it carries out its life processes |
| Deamination | the removal of an amino group from an organism, particularly from an amino acid |
| Insulin | hormone secreted by the isles of Langerhans in the pancreas |
| Glucagon | a hormone secreted by the pancreas |
| Urea | waste product formed in the liver, filtered out of the blood by the kidneys, and excreted in urine |
| Trypsin | a serine protease found in the digestive system, where it breaks down proteins. It is used for numerous biotechnological processes |
| Saliva | The fluid released when the mouth waters that plays an important role in both mechanical and chemical digestion |
| Roughage | coarse food high in fiber but low in nutrients |
| Fiber | indigestible substances in foods, made mostly of carbohydrate |
| Rickets | childhood disease caused by deficiency of vitamin D and sunlight associated with impaired metabolism of calcium and phosphorus |
| Scurvy | a disease caused by lack of vitamin C |
| Anemia | lack of a normal number of red blood cells |
| Osteoporosis | abnormal loss of bony tissue resulting in fragile porous bones attributable to a lack of calcium |
| Rectum | The last part of the digestive tract, through which stools are eliminated |
| Pepsin | Enzyme that breaks down proteins in the stomach |
| Kwashiorkor | a widespread human protein deficiency disease resulting from a starchy diet low in protein and essential amino acids |
| Keratin | hard protein material found in the epidermis, hair, and nails |
| Islets of Langerhans | cell clusters in the pancreas that form the endocrine part of that organ |
| Unsaturated Fat | fatty acid that have double bonds between the carbons and fats from plantes |
| Saturated Fat | fat in which all three fatty acid chains contain the maximum possible number of hydrogen atoms |
| Faeces | solid excretory product evacuated from the bowels |
| Chyme | mixture of stomach fluids and food produced in the stomach by contracting stomach muscles |
| Kilojoule | 1000 joules; symbol KJ; energy value given to food |
| Joule | a unit of electrical energy equal to the work done when a current of one ampere passes through a resistance of one ohm for one second |
| Calorie | a unit of the energy supplied by food |
| Anaerobic Respiration | Respiration in the absence of oxygen. This produces lactic acid. |
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