ANSC 201 quizes/homework questions

What is the difference between saturated and unsaturated fatty acids? Which type is found in higher concentrations in milk?

Saturated- Consist of only single bonds between the carbon chain.

Unsaturated- Has at least one double bonds in the  carbon chain

Lactose is a disaccharide composed of which monosaccharides?

Glucose and Galactose

What is lactose intolerance and what causes it?

The deficient in lactase enzyme to break down lactose in the digestive tract.

Why does fat rise to the top of raw milk

It has a lower specific gravity than the rest of the components.

Saturated

Consist of only single bonds between the carbon chain

Unsaturated

Has at least one double bonds in the  carbon chain

What off flavor fits these Characteristics?

Flavor	Feedy, cowy, and barny
Cause	Transfer from feed/air
Prevention	Dont feed aromatic feeds near milking time. At home, keep milk away from aromatic items in refrigerator

Absorbed

What off flavor fits these Characteristics?

Flavor	Bitter, soapy
Cause	Enzymatic Hydryolysis of triglycerides
Prevention	Proper handling and storage procedures; avoid excess agitation and stirring; pasteurization

Hydrolytic Rancidity

What off flavor fits these Characteristics?

Malty, putrid

Improper cooling, poor sanitation

Proper cooling procedures and milk handling practices

Bacterial

What off flavor fits these Characteristics?

Papery or Cardboardy flavor

Oxidation of unsaturated fatty acids/ copper or iron are catalysts. UV light also causes chemical changes.

Stainless steel equipment, proper packaging

Oxidative Rancidity

What is lactose intolerance and what causes it?

The deficient in lactase enzyme to break down lactose in the digestive tract.

List three components found in the hard curd.

casein, calcium, water, vitamins, and enzymes.

Triglycerides are the most common type of fat in milk. What two parts make up a triglyceride molecule?

A glycerol backbone + 3 fatty acids

Describe the importance of colostrum and the important protein that is a component of it.

The first secretion from the mammary gland after giving birth, it has immunoglobulin to help provide immunity to newborns.

List four factors that influence milk composition

Stage of milking, nutrition, disease, genetics

What is the purpose of pasteurization? Name two types.

Purpose- Protection of public health

LTLT- Low temp, long time- 145 F for 30 min (batch pasturize)

HTST- High temp, short time 151 F for 15 sec

1. Fill in the table below based on the composition of milk.

Composition	Percentage (%)
Lactose
Water
Fat
Protein

5.0

87

3.8

3.5

What is homogenization and how is it accomplished?

• Reducing the size of fat globules so the milk does not seperate in the milk fluids.

• Accomplished by pumping through a series of screens under pressure to reduce the size of fat globules.

We discussed a variety of off flavors that can occur in milk. The ____ off-flavor can be described as cowy, barny, or feedy. It it caused by feeding aromatic feeds arounf milking time.

Absorbed

Another off flavor is known as oxidative rancidity, which has a ____ taste and flavor. Oxidative rancidity is caused by the oxidation of unsaturated fatty acids due to UV light or certain metals.

cardboard

Hydrolytic rancidity causes a bitter, soapy flavor and occurs when the enzyme ____ frees fatty acids from glycerol.

Lipase

Contrast the fat percentages of skim, lowfat, and reduced fat milk.

• Skim- 0.5%

• Lowfat- 1%

• Reduced fat- 2%

What milk processing procedure can prevent both the bacterial off flavor and hydrolytic rancinidty?

Pasturization

Difference between lactose intolerance and milk allergy

• LI- intolerant to the lactose enzyme, the body cannot digest it.

• MA- Allergy to milk, normally occurs in infants/young children. You can grow out of it

Ash is the measure of ____ in milk

minerals

Proteins make up ____ od while milk

3.5%

Rank the following egg layers usint 1-4, 1 is the innermost layer and 4 is closest to the outside of the egg.

Outer shell membrane

vitelline membrane

air cell

chalaziferous layer

Outer shell membrane- 4

vitelline membrane- 1

air cell-3

chalaziferous layer-2

What is egg shrinkage? Suggest a storage method that will prevent.

Its the loss of water, and the air cell becomes enlarged.

Store at high humilities and cool temps

Name two enzymes located in the albumen that act as chemical defense for the egg. How do they work to protect the egg

• Lysome- Break down bacteria

• Avidin- stops bacterial growth

What has a higher proportion of unsaturated fatty acids.

eggs

What has a higher percent of fat/lipids?

eggs

Give an example of a natural wool impurity and what structures secrete it?

Sweat from the animal, and it is produced by the sebaceous gland

There are 2 methods for removing impurities from wool _____ uses acid to remove organic matter

carbonizing

_____ uses soapy solution to remove natural and implies impuritiies

scouring

List two differences between primary and secondary wool follicles

Primary- groups of 3, are present at birth

Secondary- form bundles, are present 1-3 weeks after birth

List two examples of major criterials on whether a egg is high or low quality

• Air cell size, the smaller the better

• No presence of meat or blood spots.

What is the difference between a blastodisk and a blastoderm?

Blastodisk- Unfertilized, Circular, White
Blastoderm- Fertilized, Oval, transparent center

___ birds require lots of parental care after hatching and their eggs have little yolk and albumen

Altricial

___ birds are able to function independently and come from eggs with more yolk and albumen.

Precocial

Name one chemical defense and one physical defense of an egg. Explain how each works to protect the egg.

Chemical: Lysozyme- in albumen- lyses (or dissolves) bacteria in the albumenn

Physical:  Shell Membrane- Acts as a filter, pores smaller than that in the shell.

1. Classify the following eggs as either HIGH or LOW quality.

   1. Blood spots present 

   2. Small air cell

   3. Thin, watery albumen

   4. Cracks in shell 

Blood spots present  - low

Small air cell - high

Thin, watery albumen - low

Cracks in shell  - low

The shell is made up of mostly _____.

Minerals

Egg lipids are found primarily in the _____.

Triglycerides

The albumen is made up of 88% ____.

Water

Fill out the following table for % chemical composition of egg contents.

Water
Proteins
Fats
Carbohydrates & Minerals

66

12

10

12

Give an example of the following impurities found in wool:

Natural:

Acquired:

Applied:

Natural: Grease- produced by sebaceous gland

Acquired: Dirt

Applied:Sprays

Woolen Wool

Cross linked (warmer than worsted)

Worsted wool

Parallel (smoother looking but not as warm)

Give two accessory structures of a follicle and their function.

sebaceous gland- lubricate the wool fiber and skin, providing waterproofing

Arrector Pili Muscle – Attaches to the follicle to raise the wool fiber

One grading system used for wool is _____

Spinning count

The main protein in wool is called ____.

Keratin

True/False- Scouring is the process using soapy solution to remove natural and applied impurities.

true

True/False- The scaly outer layer in all wool fibers is the cortex

false

What pH must the meat reach to have a full resolution of rigor mortis?

5.6

What chemical reaction occurs that allows resolution of rigor mortis to occur? How does this reaction change the pH of the meat?

autolysis, which lowers the meat pH.

At which stage of rigor mortis is maximum contraction and maximum toughness reached?

Rigor completion

Do ruminants or monogastrics have a higher unsaturated fatty acid meat lipid content?

Monogastrics

What is myoglobin and how does it affect the appearance of meat?

Myoglobin is an oxygen binding protein in meat.

Used muscles have more myoglobin, unused muscles less myoglobin.

Briefly describe the sliding filament theory. Be sure to mention the specific proteins involved and what meat component changes in length.

The sliding filament theory explains how muscles contract. During contraction, the thin filaments (actin) slide past the thick filaments (myosin) as myosin heads form cross bridges with actin and pull them inward using energy from ATP. As this happens, the sarcomere shortens, while the actin and myosin filaments themselves do not change length, they simply slide past one another.

In terms of protein value, where is meat ranked?

3rd

What is the difference between meat inspection and meat grading?

Meat inspection is mandatory and is paid by tax dollars- Every slaughtered animal must be inspected, purpose is to ensure the meat is wholesome and suitable for consumption.

Meat grading is up to the packer and is paid by the packer- Based on meat desired by consumers, guidelines by USDA, some packers have private grades.

Combonation of two myofiament proteins is called?

actomyosin

what vitamin is pork high in

thiamin

What are 2 enzymes that help lead to the resolution of rigot

calpains

cathepsins

Where can involuntary striated muscle be found

heart

Where can smooth muscle be found

walls of GI tract or capillaries

What ion controls muscle contraction

calcium

1. You manage a flock of 100 sheep in Michigan. You are expecting the first snowfall of the winter season along with a cold snap and temperatures as low as 0 degrees Fahrenheit. Answer the following questions for this situation below. 

   1. You are concerned that the sheep may suffer from cold stress. What observations would you expect to see in the animals? List two observations.

• Shivering

• Increase Feed intake

1. You manage a flock of 100 sheep in Michigan. You are expecting the first snowfall of the winter season along with a cold snap and temperatures as low as 0 degrees Fahrenheit. Answer the following questions for this situation below.

   1.  How might you adjust the rations for sheep to adjust for the cold stress?

Decrease protein

1. You manage a flock of 100 sheep in Michigan. You are expecting the first snowfall of the winter season along with a cold snap and temperatures as low as 0 degrees Fahrenheit. Answer the following questions for this situation below.

   1. What else might you do to control the cold stress in the sheep?

Give shelters, blankets, wind barriers

Morbidity

the number or proportion of animals in a population that become sick with a disease

Mortality

the number or proportion of animals that die from a disease within that population.

One whose body temperature varies with that of the environment. 

Poikilotherm

System that has less producer control over the environment. 

Extensive management

One that maintains its characteristic body temperature even though environmental temperature varies.

Homeotherm

Heat loss from the skin and respiratory tract

Evaporation

The dairy goat farmer explains to you that he has a neighbor who found a dead raccoon that came up positive for Rabies. Why should the dairy goat farmer be concerned? (

The dairy goat farmer should be concerned because rabies can be transmitted to his goats through contact with infected wildlife, and it is a zoonotic disease that can also spread to humans. This poses a serious health risk to both the animals and anyone handling them.

What infectious agent has these

Characteristics	Example	Control/Prevention
Lack cytoplasm Can be host specific and tissue specific	Hog Cholera	Isolation, strict sanitation, elimination of vectors, vaccines

Virus

What infectious agent has these Single cell organisms with low order of development

Ringworm

Avoid molds, hard to treat

fungi

What infectious agent has these

Produce and release eggs in feces, can cause nutritional deficiences

Roundworm, Tapeworm

Anthelmetics

Internal parasites

What infectious agent has these

Come in rod, spirilla, and cocci shapes

Salmonella, brucellosis

Antibiotics, vaccine, culling

Bacteria

The farm has been having multiple cases of pinkeye this summer. The dairy goat farmer explains to you that all positive cases get housed individually in stalls in the same barn, but he still has pinkeye occurring in other does. Why might this be happening and what can be added to help fight pickeye better

can still spread because it is often transmitted by flies, contaminated equipment, or direct contact across adjacent stalls, so housing infected in the same barn does not fully prevent exposure. Adding an effective fly control program (such as fly traps or insecticide treatments) along with improved sanitation and possibly vaccination can help better control the spread of pinkeye.

Radiation

Exchange of heat between things that are not touching

A goat standing in direct sunlight absorbs heat from the sun even though it is not physically touching it.

Convection

Transfer of heat by air movement

A fan blowing air across a dairy barn helps cool the goats by moving warm air away from their bodies.

Conduction:

Exchange of heat between things that are touching

A goat lying on a cool concrete floor loses body heat because its body is in direct contact with the cooler surface.

Describe an animal’s natural reactions and changes to temperature LESS than and HIGHER than its TNZ. Also, provide one way producers can make the animal more comfortable in each circumstance.

Less than TNZ → cold stress, higher energy intake,maintenance requirement increases. Provide windbreak for animals → snow fences, wooden partitions, etc

Higher than TNZ → Heat stress, energy intake decreases, maintenance requirement increases. Feed intake also decreases, so increase the protein portion in feed, also increase minerals Na, K, Cl.  Producer can provide shade and cooling mechanisms (sprinkler + fan)

disease that can pass between humans and animals

zoonotic

What type of immunity provided to the calf through coostrum from mother

Passive immunity- Gain immunity from natural causes, from mother through colostrum.

What brings out the specific response for altering cell enviornment or if the required response takes longer time to occur

endocrine system

What relationship of hormones have opposite effecrs

Antagonistic

C₄₀H₆₂N₁₀O₁₂

Protein

C₁₂H₂₂O₁₁

Carbohydrate

C₅₇H₁₁₀O₆

Lipid

The unbranched form of starch is called _____. It is unbranched due to its 1-4 linkages

Amylose

List the following in order of digestibility, starting with the most digestible to the least digestible by animals: hemicellulose, lignin, cellulose, starch

_____Startch_____ > Hemicellulose > ____Cellulose______ > ____Lignin______ >

Describe the difference between a non-essential amino acid and an essential amino acid.

A non-essential amino acid can be synthesized by the animal’s body in sufficient amounts. 

An essential amino acid cannot be produced in adequate quantities and must be supplied in the diet.

Write out ALL the essential amino acids for the rat. (Remember the anagram,

Phenylalanine

Valine

Threonine

Tryptophan

Isoleucine

Methionine

Histidine

Arginine

Leucine

Lysine

1. Look at the diet below and determine the first limiting amino acid and then the second limiting amino acid (2pts) 

Amino Acid              %Animal req in diet

Serine……………………….60%

Methionine………………….80%

Arginine…………………….100%

Tryptophan………………….75%

Lysine……………………….85%

first limiting amino acid is tryptophan, and the second limiting amino acid is methionine. 

List three functions of lipids

Energy/storage

Insulation and protection of organs

Component of cell structure