ASC 378 EXAM 2 STUDY GUIDE
High specific heat - Answers - Thermal stability
High heat of vaporization - Answers - Cooling mechanism
High enthalpy of fusion - Answers - Protection against freezing
High dielectric constant - Answers - Excellent solvent
High surface tension - Answers - Helps transport nutrients in circulation
Solvent for nutrients/metabolites - Answers - Function of water
Transport medium for nutrients and wastes - Answers - Function of water
Temperature regulation - Answers - Function of water
Thermal conductivity - Answers - Part of temperature regulation
Specific heat - Answers - Part of temperature regulation
Latent heat of vaporization - Answers - Part of temperature regulation
Lubricant and cushion - Answers - Function of water in joints and organs
Respiration medium - Answers - Function of water
Hydrolysis - Answers - Chemical reactions using water
Drinking water - Answers - Source of water
Free water in feed - Answers - Source of water
Metabolic (oxidation) water - Answers - Source of water
CHO: ~60% of weight as water - Answers - Water content in carbohydrates
Fats: ~109% - Answers - Water content in fats
Proteins: ~40% - Answers - Water content in proteins
, Water Restriction Effects - Answers - ↓ blood volume, ↑ heart rate, ↑ respiration and
temperature
Water Requirements - Answers - 2-3× feed intake (wt. basis)
Lipids - Answers - Soluble in organic solvents (ether, chloroform)
Triglycerides - Answers - Main dietary lipid
Phospholipids - Answers - Contain N base (e.g., lecithin)
Derived lipids - Answers - e.g., free fatty acids
Steroids/Waxes - Answers - Structural or vitamin precursors
Saturated fatty acids - Answers - No double bonds (e.g., palmitic, stearic)
Unsaturated fatty acids - Answers - ≥1 double bond
Monounsaturated - Answers - e.g., oleic
Polyunsaturated - Answers - e.g., linoleic, linolenic, arachidonic
Essential Fatty Acids - Answers - Linoleic (C18:2), Linolenic (C18:3), Arachidonic
(C20:4)
Hydrogenation - Answers - Adds H₂ → solid fat (used in margarine)
Oxidation - Answers - Adds O₂ at double bonds → rancidity
Peroxide number - Answers - Measures rancidity
Saponification - Answers - Fat + base → soap + glycerol
Iodine number - Answers - Measures unsaturation (↑ double bonds → ↑ I #)
Acid value - Answers - Measures free FA (hydrolytic rancidity)
Reichert-Meissl # - Answers - Measures volatile short-chain FA (butter quality)
Energy Value of Fat - Answers - Fat = 9.4 kcal/g
Gross Energy (GE) - Answers - Total energy from oxidation (bomb calorimeter)
Digestible Energy (DE) - Answers - GE − fecal energy
High specific heat - Answers - Thermal stability
High heat of vaporization - Answers - Cooling mechanism
High enthalpy of fusion - Answers - Protection against freezing
High dielectric constant - Answers - Excellent solvent
High surface tension - Answers - Helps transport nutrients in circulation
Solvent for nutrients/metabolites - Answers - Function of water
Transport medium for nutrients and wastes - Answers - Function of water
Temperature regulation - Answers - Function of water
Thermal conductivity - Answers - Part of temperature regulation
Specific heat - Answers - Part of temperature regulation
Latent heat of vaporization - Answers - Part of temperature regulation
Lubricant and cushion - Answers - Function of water in joints and organs
Respiration medium - Answers - Function of water
Hydrolysis - Answers - Chemical reactions using water
Drinking water - Answers - Source of water
Free water in feed - Answers - Source of water
Metabolic (oxidation) water - Answers - Source of water
CHO: ~60% of weight as water - Answers - Water content in carbohydrates
Fats: ~109% - Answers - Water content in fats
Proteins: ~40% - Answers - Water content in proteins
, Water Restriction Effects - Answers - ↓ blood volume, ↑ heart rate, ↑ respiration and
temperature
Water Requirements - Answers - 2-3× feed intake (wt. basis)
Lipids - Answers - Soluble in organic solvents (ether, chloroform)
Triglycerides - Answers - Main dietary lipid
Phospholipids - Answers - Contain N base (e.g., lecithin)
Derived lipids - Answers - e.g., free fatty acids
Steroids/Waxes - Answers - Structural or vitamin precursors
Saturated fatty acids - Answers - No double bonds (e.g., palmitic, stearic)
Unsaturated fatty acids - Answers - ≥1 double bond
Monounsaturated - Answers - e.g., oleic
Polyunsaturated - Answers - e.g., linoleic, linolenic, arachidonic
Essential Fatty Acids - Answers - Linoleic (C18:2), Linolenic (C18:3), Arachidonic
(C20:4)
Hydrogenation - Answers - Adds H₂ → solid fat (used in margarine)
Oxidation - Answers - Adds O₂ at double bonds → rancidity
Peroxide number - Answers - Measures rancidity
Saponification - Answers - Fat + base → soap + glycerol
Iodine number - Answers - Measures unsaturation (↑ double bonds → ↑ I #)
Acid value - Answers - Measures free FA (hydrolytic rancidity)
Reichert-Meissl # - Answers - Measures volatile short-chain FA (butter quality)
Energy Value of Fat - Answers - Fat = 9.4 kcal/g
Gross Energy (GE) - Answers - Total energy from oxidation (bomb calorimeter)
Digestible Energy (DE) - Answers - GE − fecal energy
