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Animal Science Words
My Animal Science Words
| Question | Answer |
|---|---|
| Nutrient | Any food component the body requires to support life includes life including water, carbohydrates, protein, fats, minerals and vitamins |
| Malnutrition | Abnormal nutrition; caused by a diet that contains too much or too little of one or more essential nutrients |
| Mouth | Teeth grasps, tear and grind food into small pieces, tongue position food for swallowing |
| Esophagus | Transport food from mouth to stomach |
| Stomach | Provides food storage |
| Stomach Intestine | Mixes ingested foods with bile and digestive enzymes |
| Large Intestine | Absorbs water and electrolytes, recycling them for use within the body. |
| Rectum | External openings at the end of digestive tract. |
| Salivary Glands | Secrete saliva to moisten and lubricate foods play role in evaporative cooling in dogs and cats |
| Liver | Produces bile to help digest foods. Stores glucose as glycogen. |
| Pancreas | Produces insulin and gluagon to help control glugagon metabolism |
| Energy | ability to do work; all body activities requires energy and all needs are meet by consuming food; which consuming food, which contains in chemical form, energy content of food is expressed kilo calories |
| Metabolism | all of the complex, integrated chemical and physical processes that makes life possible. |
| Digestibility | proportion of nutrients in food available for absorption from the gastrointestinal tract |
| Bioavailability | amount of nutrient absorbed from the gastrointestinal tract in a form that the body can use. |
| As Fed Basics | Concentration of nutrients in food in the form consumed by the animal; includes moisture content of the food |
| Dry Method Basics | method of expressing a food nutrient content on a moisture free basics |
| Energy Basis | concentration of nutrients in food expressed per unit of energy usually per 100 kilocalories. |
| Metabolizable Energy | Amount of energy in a food available for the body use measured in calories or kilocalories |
| Kilocalories | 1000 calories; one calorie is the energy needed to raise temperature of 1g water from 14.5 to 15.5 |
| Solvant | liquid in which another substance is dissolved to form a solution. |
| Hydrolysis | process by which complex materials are broken down into simpler ones by adding water; one of the most basic and prevent life processes |
| Maintenance | the amount and quaility of the diet required to maintain an adult animal without providing additional nutrients for production, reproduction and weight gain |
| Gross energy | total amount of potential energy in food, not completely used by the animal because some energy loses occurs during digestion and expelled from urine and feces |
| Body Condition Score | Determination of an relative proportion of muscle to fat using visual assessment and palpation |
| Lean Body Mass | Fat Free mass of the body; that part of the body including its components except fats |
| Energy Density | Number of calories provided by a given weight or volume of pet food |
| Enzymes | Any protein that speeds up chemical reactions in the body acting as a catalyst |
| Digestion | act or process of converting food into chemical compounds that can be absorbed into the bloodstream and used by the blood tissues |
| Digest | physical or enzymatic breakdown of food into simpler compounds that can be absorbed and incorporated by the body |
| Monaccharides | simple surgars |
| Metabolism | all the complex; interrelated chemicals and physical processes that makes life possible; includes anabolism, the process by which organic substances are build and maintained |
| Nonessential Amino Acids | amino acids synthesized in the body body in sufficient amounts so that they do not need to be obtained from food. |
| Glycoproteins | proteins joined to carbohydrates; function as cell membrane bound enzymes and receptors |
| Glycolipids | lipids that contains carbohydrates groups such as galactose and glucose |
| Lactase | Encyme in the intestine mucosa that spits lactose into glucose and galactose |
| Essential Diatary Nutrients | Nutrients that the body cannot synthesize at a sufficient rate to meet body needs and must be supplied by the diet |
| Metabolically Essential | required by the body for normal function |
| Glucconeogenesis | Production of glucose from amino acids and glycerol; occurs in the liver |
| Dipeptides | compounds consisting of amino acids connected by a peptide bond |
| Tripepties | compounds containing three amino acids linked by peptite bonds |
| enterocytes | primary cells of the small intestinal mucosa responsible for final digestion and absorption of nutrients, electrolytes and water |
| Villi | finger like protection on the surface of the small intestine that increase the surface of the small intestine the surface area available for absorption of fluids and nutrients |
| Calayze | To modify, especially to increase, the rate of a chemical reaction |
| Antibodies | proteins produced by transformed B lymphocytes(Plasma Cells) in response to the presence of an antigen |
| Pathogens | disease- causing agent such as bacteria, viruses or fungi. |
| Satiety | Condition of feeling fuel to the point of satisfaction and unable to ingest more foods |
| Metabolize | to be transformed by metabolism |
| Urea | one of the final products of protein metabolism |
| Catabolism | any destructive process by which cells convert complex substances into simple compounds resulting in realease of energy |
| Myelin Shealth | Schwann cells wrapped around an axon of nerve cell that serves as insulation; increases speed of nerve impulse movement |
| prostaglandins | hormone-like substances, derived from fatty acids via the cyclooxygenase pathways, that mediate many different physiologic functions, including inflammation, metabolism and smooth muscle activity |
| Leukotrienes | substances formed from arachidonic acids that participate in inflammation. |
| Bile Acids | Molecules secreted by the liver into small intestines where they combine into facts and fatty acids to make the fats more water soluble and active digesting enzymes |
| Soluble Fiber | fiber deprived from food that forms a viscous solution in water because of it substantial water- holding captivity; easily degraded of the large intestine |
| enterocytes | primary cells of the small intestinal mucosa responsible for final digestion and absorption of nutrients and electrolytes and water |
| encephalopathy | any degenerative disease of the brain |
| lipids | compounds, including fats, oils, waxes, sterols and triglycerides, that are insoluble in water; important structural components of cell membranes |
| fatty acids | Organic compounds consisting of a carbon and hydrogen chain with a carboxyl group (–COOH) on one end and a methyl group (–CH3) on the other end; naturally occurring component of all fats |
| triglycerides | compounds consisting of three bonds to glycerol; the usual storage from lipids from animals |
| cholesterol | complex organic molecule (steroid alcohol) found in animal fats and oils, bile, blood, brain tissue, milk, egg yolk, myelin sheaths of nerve fibers, liver, kidneys and adrenal glands; necessary component of all cell membranes; can be synthesized in the bo |
| fat-soluble vitamins | vitamins that are soluble in and absorbed from the intestine in fat; includes vitamins A, D, E and K |
| prostaglandins | hormone-like substances, derived from fatty acids via the cyclooxygenase pathways, that mediate many different physiologic functions, including inflammation, metabolism and smooth muscle activity |
| leukotrienes | substances formed from arachidonic acid that participate in inflammation |
| bile acids | molecules secreted by the liver into the small intestine where they combine with fats and fatty acids to make the fats more water-soluble and activate fat-digesting enzymes (lipases) |
| phospholipids | triglycerides in which phosphorus replaces one fatty acid; major lipids in cell membranes |
| palatability | acceptable to the taste; describes willingness of animals to eat the food in preference to others, based on factors including taste, smell, appearance and texture |
| essential fatty acids | fatty acids that cannot be made by the body and must be supplied by the diet |
| leukotrienes | substances formed from arachidonic acid that participate in inflammation |
| adipose | fat |
| epidermal | referring to the outermost layer of skin |
| pyoderma | any pus-producing skin condition |
| inorganic | referring to compounds that do not contain hydrogen and carbon |
| enzymes | any protein that speeds up chemical reactions in the body by acting as a catalyst |
| Diet | daily supply of food and water to meet an animal's nutrient and energy requirements |
| incombustible | incapable of being burned |
| coenzymes | organic molecules, often derived from vitamins (e.g., riboflavin [B2], niacin [B3], pantothenic acid [B5], pyridoxine [B6]) that are required by an enzyme to carry out a metabolic reaction |
| homeostasis | state of chemical equilibrium maintained in the body by feedback and regulatory processes in response to internal and external changes; helps maintain normal body structure, function and health |
| deoxyribonucleic acid (DNA) | genetic material of a living organism found within cell nucleus |
| transduction | conversion of a stimulus, whether mechanical, chemical or thermal, into an electrical impulse |
| free radical | naturally occurring molecule in the body as a result of metabolic processes; contains an odd number of electrons that is highly reactive with other molecules and may cause cellular damage |
| metabolism | all of the complex, interrelated chemical and physical processes that make life possible; includes anabolism, the process by which organic substances are built and maintained, and catabolism, the process by which large molecules are broken into smaller mo |
| polyuria | excretion of a large volume of pale, dilute urine in a period of time |
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kylerwills
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