Q 13: On nutrition: mostly rodents

1. Rodent diets are often sterilized by either autoclaving or irradiation.

Which isotope is most commonly used for irradiation?

a. Fluorine-18

b. Cobalt -60

c. Iodine-131

d. Palladium-103

e. Strontium -89

Hyperchlorinator

2. Water is often (i) acidified or (ii) hyperchlorinated.   What is the usual pH of (i) acidified or (ii) hyperchlorinated water?

a. (i) pH 1.5-2.0  (ii) pH 5.8-6.0

b  (i) pH  2.5-3.0 (ii) pH 5.0-5.6

c. (i) pH 2.5 – 3.0) (ii) pH 5.8-6.0

d  (i) pH 3.0-3.5 (ii) pH 5.0-5.6)

3. Which diet below is most accurately described as follows: prepared using high heat and high pressure steam, porous, cooked, and low density.

a. pelleted

b. extruded

c. purified

d. coleted

e (b and d)

f (a and c)

4. Which commonly-used dietary ingredients are most likely to contain these undesirable substances?

·      Nitrosamines?

·      Phytoestrogens? (2 possible answers)

·      Fusarium vomitoxin (2 possible answers)

·      Pesticides (choose the highest possibility)

5. Regarding fatty acids and fats

a. Which 2 fatty acids are essential for rodents?

b. What is a good vegetable-derived source of essential fatty acids?

c. What is the usual fat % recommended for rodent diets?

6. Regarding amino acids

a. What is a limiting amino acid?

b. What is the limiting amino acid for swine production?

c. Can too much of an amino acid be toxic?

7. Testing

Match the description/test (a-d) with the dietary component(1-4)

Soxhlet extractor

a. Kjeldahl or Dumas assay

b. Soxhlet apparatus

c. Ether extraction

d. nitrogen-free extract

e. surface plasmon resonance

 (1) Fat

 (2) protein

 (3) carbohydrate

 (4) none of these

8.  What is the difference between a fixed formula diet and a constant nutrition diet?

9.  What does the Maillard reaction do to the diet?

10.     a. Put the following in order from largest to smallest

·      metabolizable energy

·      gross energy

·      apparent digestible energy.

Alfalfa

          b.  True or false? 

·      I calorie is the energy required to raise 1g of water by 1degF

·      I joule = 4.184 calories

·      Another name for a Calorie is a kilocalorie

·      Proximate analysis is the division of diet into 6 categories

·      Crude protein is 16% Nitrogen

·      Alfalfa causes autoluminescence and can interfere with imaging studies

·      All of these are phytoestrogens: daidzein, genistein, coumestrol, lignans

·      Diet hardness consists of stiffness (puncture resistance) and abrasion resistance:  a texturometer measures stiffness.

Answers HERE (Q13)