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Reflect on ideas behind thermoregulation in the context of nutrition. Address following questions (5 points). Provide a brief definition for the term “thermal neutral zone” (1 point).   Briefly describe how animals adapt when located in environments outside the thermal neutral zone (4 points).

If the “best” way to meet all B vitamin requirements is to consume a variety of feed ingredients, why are production animals fed diets with supplemental sources of B vitamins?

Crude fiber is: 

Thiamin deficiencies were first identified based on consumption of polished vs. whole rice. Differences between the rice sources are explained as:

As a coenzyme in the pyruvate dehydrogenase enzyme complex, thiamin is involved in reactions that remove CO2 from organic acids and transfer aldehydes to other compounds to form complexes such as acetyl coenzyme A. These reactions are

The relationship between photosynthesis and respiration can best be described as:

The initial rate of enzymatic reactions is dependent on the concentrations of the enzyme and the substrates. At a fixed enzyme concentration, the initial reaction rate is:

Reflect on the chemical structures of the two fatty acids presented below: (5 points) Provide the names of each fatty acid starting from the methyl carbon (1 point):   Provide the names of each fatty acid starting from the carboxyl carbon (1 point):   Briefly describe why linoleic acid is an essential fatty acid (1.5 points).   Briefly describe the connection between linoleic acid and arachidonic acid in the body (1.5 points).

The core temperature of mammals affects membrane fluidity, metabolic reaction rates, and protein structures 

The major end-products of energy substrates produced by fermentation of plant fibers include: