MSU HNF 150 Exam 3 fully solved
& verified for
accuracy(guaranteed pass)
major roles of water - answer carries nutrients, solvent, participates
in chemical reactions, shock absorber, body temp regulation,
removal of waste
causes of dehydration - answer don't drink enough fluids, diuretics
(alcohol, caffeine), eat lots of salt and sugar
symptoms of dehydration - answer Thirst, dry mouth, fatigue,
headache, dizziness, deep yellow urine. Seizures, low blood
pressure, coma are severe dehydration symptoms, BP decrease,
increased pulse
how is water regulated in the body - answer The hypothalamus and
the kidneys act together to control water in the body, such as
making feelings of thirst
sources of water input - answer drinking fluids, eating foods,
produced from the metabolism
sources of water output - answer perspiration, lung respiration,
feces, urine
what is hard water - answer has more minerals overall (Ca and Mg),
about 85% of water in US, leaves deposits
what is soft water - answer less minerals, contains mostly Na, not as
palatable
,compare the safety regulations of tap and bottled water - answer
Tap requires disinfection, confirms e coli and coliform is banned,
they test more frequently for bacteria, they filter pathogens and
viruses, test for organic chemicals more often
water balance - answer comparison of input and output
solvent - answer dissolves solutes
diuretic - answer water pills or foods designed to increase amount
of water and salt expelled as urine
electrolytes - answer compounds that separate into ions within
water, able to conduct electrical current
ions - answer charged particles
anions - answer negative charge (chloride)
cations - answer positive charge (Na)
hyponatremia - answer water toxicity, water pulled into cells,
causing them to swell, symptoms: headache, nausea, respiratory
arrest
role of minerals in maintaining fluid and electrolytes - answer
Mineral salts form electrolytes which help keep fluids in their proper
place and buffer these fluids, which allows all life processes to take
place, sodium and potassium
, role of minerals in maintaining acid base - answer act as buffers to
maintain the body's fluids proper pH. It will either gather or release
H+ as needed to maintain pH.I
-sodium and phosphorus
decreased bioavailability - answer Phytic acid in wheat grain fiber
binds strongly to some minerals. (enzymes in the yeast improve the
mineral bioavailability).
-Oxalic acid in leafy green plants reduces bioavailability (spinach,
chard, beet greens).
-Polyphenols(in tea, chocolate, wine) can lower bioavailability of
minerals.
increased bioavailability - answer vitamin c increases iron absorb
vitamin d, increases calcium magnesium and phosphorus increase
hcl makes minerals more bioavailable by dissolving
bioavailability - answer the degree to which the amount of an
ingested nutrient is absorbed and is available in the body
phytic acid - answer some whole grain fibers and legumes strongly
bind to some minerals, oxalic acid reduces bioavailability (spinach,
chard, beet greens), polyphenols (tea, chocolate, wine) can lower
bioavailability
gastric acidity - answer is when HCl makes minerals more
bioavailable by converting to a more easily absorbed form
trace minerals - answer are often very reactive and toxic in their
free form, so they usually have specific transport proteins to carry
them
& verified for
accuracy(guaranteed pass)
major roles of water - answer carries nutrients, solvent, participates
in chemical reactions, shock absorber, body temp regulation,
removal of waste
causes of dehydration - answer don't drink enough fluids, diuretics
(alcohol, caffeine), eat lots of salt and sugar
symptoms of dehydration - answer Thirst, dry mouth, fatigue,
headache, dizziness, deep yellow urine. Seizures, low blood
pressure, coma are severe dehydration symptoms, BP decrease,
increased pulse
how is water regulated in the body - answer The hypothalamus and
the kidneys act together to control water in the body, such as
making feelings of thirst
sources of water input - answer drinking fluids, eating foods,
produced from the metabolism
sources of water output - answer perspiration, lung respiration,
feces, urine
what is hard water - answer has more minerals overall (Ca and Mg),
about 85% of water in US, leaves deposits
what is soft water - answer less minerals, contains mostly Na, not as
palatable
,compare the safety regulations of tap and bottled water - answer
Tap requires disinfection, confirms e coli and coliform is banned,
they test more frequently for bacteria, they filter pathogens and
viruses, test for organic chemicals more often
water balance - answer comparison of input and output
solvent - answer dissolves solutes
diuretic - answer water pills or foods designed to increase amount
of water and salt expelled as urine
electrolytes - answer compounds that separate into ions within
water, able to conduct electrical current
ions - answer charged particles
anions - answer negative charge (chloride)
cations - answer positive charge (Na)
hyponatremia - answer water toxicity, water pulled into cells,
causing them to swell, symptoms: headache, nausea, respiratory
arrest
role of minerals in maintaining fluid and electrolytes - answer
Mineral salts form electrolytes which help keep fluids in their proper
place and buffer these fluids, which allows all life processes to take
place, sodium and potassium
, role of minerals in maintaining acid base - answer act as buffers to
maintain the body's fluids proper pH. It will either gather or release
H+ as needed to maintain pH.I
-sodium and phosphorus
decreased bioavailability - answer Phytic acid in wheat grain fiber
binds strongly to some minerals. (enzymes in the yeast improve the
mineral bioavailability).
-Oxalic acid in leafy green plants reduces bioavailability (spinach,
chard, beet greens).
-Polyphenols(in tea, chocolate, wine) can lower bioavailability of
minerals.
increased bioavailability - answer vitamin c increases iron absorb
vitamin d, increases calcium magnesium and phosphorus increase
hcl makes minerals more bioavailable by dissolving
bioavailability - answer the degree to which the amount of an
ingested nutrient is absorbed and is available in the body
phytic acid - answer some whole grain fibers and legumes strongly
bind to some minerals, oxalic acid reduces bioavailability (spinach,
chard, beet greens), polyphenols (tea, chocolate, wine) can lower
bioavailability
gastric acidity - answer is when HCl makes minerals more
bioavailable by converting to a more easily absorbed form
trace minerals - answer are often very reactive and toxic in their
free form, so they usually have specific transport proteins to carry
them
