Unit 3 Review: Carbohydrate Metabolism
Wednesday, October 14, 2015
1:47 PM
Unit 3: Carbohydrate Metabolism
- Compare and contrast the carbohydrate metabolism mechanisms of monogastric and
ruminant animals
- Understand the role of different carbohydrate so
Unit 4 Review: Proteins and Amino Acids
Friday, October 16, 2015
5:26 AM
Unit 4: Protein Metabolism
- Compare protein digestion in ruminants and non-ruminants
- Understand the role of protein composition (quality) in digestibility
- Diagram the basic stru
Unit 3 Review: Carbohydrate Metabolism
Wednesday, October 14, 2015
1:47 PM
Unit 3: Carbohydrate Metabolism
- Compare and contrast the carbohydrate metabolism mechanisms of monogastric and
ruminant animals
- Understand the role of different carbohydrate so
Samuel 1
Raymond Samuel
Properties of Catalase Under Different Temperature Conditions
Abstract
The way in which the enzyme catalase acts and functions under different experimental
conditions was tested in this experiment. Through three different kinds of
11/7/2014
In the last class, we
Learned nomenclature of alkynes
Learned bonding in alkynes
Learned that the terminal proton of an alkyne is relatively
acidic and can be removed with a strong base (NH2-)
Learned that the resulting anion can be used as
11/13/2015
1
Unit 5 Lecture 2
2
Lipid Digestion: Non-Ruminants
3
4
5
6
Lipids in Nutrition: Digestion, Absorption, and Blood Distribution
Involves the mouth, stomach, and small intestine
Starts in the mouth (not in avian)
Emulsification dissolves fat i
11/13/2015
1
Unit 6 Lecture 1
2
VITAMINS
3
4
5
6
Vitamins and Minerals: General Nutrition
Fat and Water Soluble
Vitamins
Organic compounds
Essential nutrients despite small required amount
Most cannot be synthesized
Vitamin D, Vitamin C, Niacin can be
11/13/2015
1
Unit 6 Lecture 2
2
Vitamin A
3
4
5
6
7
8
Vitamin A
First fat soluble vitamin identified (1913-1915)
Carotene could be transformed into vitamin A discovered in 1929
Active compounds referred as retinoids
Retinol
Retinal
Retinoic acid
Vitami
ANS/NTR/PO 415
Comparative Nutrition Syllabus
Kim Livingston, Ph.D., Instructor
Anne Ballou, M.S., Teaching Assistant
Course Information
Course title
Comparative Nutrition ANS/NTR/PO 415-601
Location
Online (http:/moodle.wolfware.ncsu.edu/ )
Date
January
ANS/NTR/PO 415
Unit 4 Lecture 3
Protein and Amino Acid Metabolism
ANS/NTR/PO 415
Nutritional Quality of Protein
Definition & Methods
ANS/NTR/PO 415
Protein Quality
Depends on 3 attributes
Digestibility portion of the protein that can be digested
1.
Appare
ANS/NTR/PO 415
Unit 4 Lecture 1
Protein and Amino
Acids: Structure
ANS/NTR/PO 415
Protein
Long chain polymer compounds composed
of monomers called amino acids (AA)
AA are composed of carbon, hydrogen, oxygen,
nitrogen and sulfur.
Most animal tissue is pro
ANS/NTR/PO 415
Unit 4 Lecture 2
Proteins in Nutrition: Digestion
ANS/NTR/PO 415
Protein digestion
Non-Ruminants
ANS/NTR/PO 415
Protein Digestion & Absorption:
Non-Ruminants
Protein Digestion
Digested by hydrolysis, denaturation and enzymatic
digestion in
ANS/NTR/PO 415
Unit 6 Lecture 3
Nutrients of Blood
Vitamin K, Iron, and
Copper
ANS/NTR/PO 415
Blood Nutrients
Numerous nutrients are required for
regulating blood composition and fluid
balance
Protein
Electrolytes (Na, K, Cl)
Iron (Fe)
Copper (Cu)
Folic A
ANS/NTR/PO 415
Unit 5 Lecture 3
Lipids in Nutrition:
Metabolism
ANS/NTR/PO 415
Lipids: Functions in Body
Energy sources especially heart and skeletal muscle
Structural component of body tissues
Energy storage
Signal transduction
Precursor for prostaglandi
ANS/NTR/PO 415
Unit 2 Lecture 1
Metabolism:
Introduction
ANS/NTR/PO 415
The Cell
Sites of Nutrient Metabolism
ANS/NTR/PO 415
Animal Cell
ANS/NTR/PO 415
Intracellular Matrix
Cell is a bag full of specialized
organelles floating in an amorphous
fluid matrix
ANS/NTR/PO 415
Unit 2 Lecture 2
Biological Energy
Production
Energy Production in
the Body
1
ANS/NTR/PO 415
What is Metabolic Energy Used For?
all voluntary (movement) and involuntary bodily processes (breathing)
synthesis of body tissues and secretions (
ANS/NTR/PO 415
Unit 1
Lecture 1
Introduction to
Nutrition &
Gastrointestinal
Morphology
ANS/NTR/PO 415
Nutrition
Applied biochemistry
Study of nutritional needs of an animal
Dietetics
Formulation and preparation of diets to meet the
nutritional needs of h
ANS/NTR/PO 415
Unit 5 Lecture 4
Lipids Peroxidation
and Antioxidant
Nutrients
ANS/NTR/PO 415
Lipid Peroxidation
Peroxidation auto-oxidation of lipids
exposed to oxygen
Cause of rancidity of fats in food/feed
Cause of cancer, inflammatory diseases, aging
G
ANS/NTR/PO 415
Unit 2 Lecture 3
Biological Energy Usage and
Partitioning
Whole Body Energy Metabolism
ANS/NTR/PO 415
Units of Metabolic Energy
calorie (c) = the amount of heat necessary to raise the
temperature of 1g of water 1C from 14.5 and 15.5C (calo
ANS/NTR/PO 415
Unit 1 Lecture 2
GI Histology
Macro and Microscopic Anatomy of the
Gastrointestinal Tract
ANS/NTR/PO 415
Salivary Glands - Types
There are three types of salivary glands
Those that produce a serous saliva - water and
electrolyte rich (good
11/13/2015
1
Unit 5 Lecture 3
2
Lipids: Functions in Body
Lipids in Nutrition: Metabolism
Energy sources especially heart and skeletal muscle
Structural component of body tissues
Energy storage
Signal transduction
Precursor for prostaglandins and leukotri
11/13/2015
1
Unit 6 Lecture 3
2
Blood Nutrients
3
4
5
6
Nutrients of Blood
Vitamin K, Iron, and Copper
Numerous nutrients are required for regulating blood composition and fluid balance
Protein
Electrolytes (Na, K, Cl)
Iron (Fe)
Copper (Cu)
Folic Ac
