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science :((( > Communicable Diseases > Flashcards

Communicable Diseases Flashcards

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Biology 101 flashcards
1
Q

Health

A

A state of being free from injury or disease - someone’s mental and or physical condition

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2
Q

Communicable Diseases

A

caused by pathogens which can be transmitted - can affect animals and plants, passed on within species/between species

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3
Q

Pathogen

A

A disease-causing microorganism, types of pathogen include bacteria, viruses, fungi, protist

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4
Q

How do pathogens make us ill?

A

You come into contact with/catch the disease-causing pathogen - Bacteria – divide by binary fission and can damage cells
Bacteria – can produce toxins which affect the body
Viruses – take over our body cells and reproduce, they can damage our cells

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5
Q

3 mechanisms of spread

A

air, direct contact, water

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6
Q

Pathogens spread via air

A
  • cough or sneeze exhaling droplets containing the pathogen
  • these droplets are inhaled by another person
  • e.g. cold, flu, TB
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7
Q

Pathogens spread via contact

A
  • pathogens on infected person’s skin passed on to second person’s skin; enters via cut, nose, mouth
  • can be transmitted sexually or by vectors such as mosquitos
  • e.g. HIV, scabies, chlamydia
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8
Q

Pathogens spread via water

A
  • infected person expels pathogen by any body route into water
  • untreated water is drank by second person
  • e.g. cholera, salmonella
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9
Q

Ways to prevent the spread of disease

A
  • better hygiene, access to clean water, disinfectants, safe sex, dressing wounds, isolation, cooking food properly and separating raw and cooked food
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10
Q

where to grow bacteria

A

In a nutrient broth or on agar which provide everything it needs to grow and reproduce (sugar, amino acids, water and a sterile environment free from contamination)

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11
Q

how to grow bacteria

A

on agar as a lawn (spread) or streaked (streak, then flame and cool loop, repeat)

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12
Q

Why do we sterilise agar/broth

A

so no other dangerous/contaminating bacteria are growing

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13
Q

why do we sterilise loop or spreader

A

to kill contaminating microorganisms

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14
Q

why do we have a bunsen burner and work close to it

A

creates an updraught helping prevent microorganisms in the air from landing on agar and contaminating, reduce chance of bacteria inhalation

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15
Q

lifting lid at an angle and for a minimal length of time

A

prevent contamination from the air

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16
Q

keep the lid in place with 2 pieces of tape

A

prevent contaminating microorganisms getting into the plate

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17
Q

not sealing plate all the way round

A

air needs to get in to prevent anaerobic pathogens from growing - dangerous

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18
Q

optimum temp for bacteria

A

37 in hospital, 25 in school as less likely to grow pathogenic bacteria

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19
Q

why are these techniques useless for viruses

A

viruses grwo in your cells and can only reproduce in living cells

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20
Q

why do we store agar plates upside down

A

prevent condensation from the lid dropping onto the agar surface

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21
Q

what might limit bacteria growth on an agar plate

A

running out of mineral ions, glucose, amino acids, space

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22
Q

calculating bacteria number

A

beginning no x 2^number of divisions

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23
Q

Ignaz Semmelweis

A

1850s Austrian doctor, discovered washing hands could prevent the spread of infection

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24
Q

Louis Pasteur

A

Showed that microorganisms caused diseases, developed vaccines e.g anthrax, rabies

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25
Q

Joseph Lister

A

Started to use antiseptic chemicals to destroy pathogens before they caused infection in operating theatres

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26
Q

Hygiene - reducing spread of infection

A

Wash hands after contact with animals/diseased people; before cooking; after toilet
Use disinfectant on surfaces
Keep raw meat away from food that is eaten uncooked
Cough/sneeze into a tissue

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27
Q

Isolation - reducing spread of infection

A

The fewer healthy people that come into contact with the infected person, the less likely it is that the pathogen will be passed on

28
Q

Destroying or killing vectors - reducing spread of infection

A

By controlling the no of vectors, the spread of disease can be greatly reduced

29
Q

Vaccination - reducing spread of infection

A

Small amount of a harmless form of a particular pathogen introduced to the body - if you come into contact with the live pathogen, your immune system will be prepared and you won’t become ill

30
Q

Plants physical defences

A

Tough waxy cuticle on leaf surface; cellulose cell walls are strong; bark on trees and a layer of dead cells on stems - pathogens lost when dead cells are shed; deciduous trees lose leaves in autumn, taking any pathogens with them

31
Q

Plant defence poison

A

Poisons deter herbivores as animals quickly learn not to eat plants that make them feel unwell e.g foxglove, yew

32
Q

Plant defence thorns

A

Make it unpleasant/painful for herbivores to eat them e.g. brambles, cacti - thorns unlikely to deter insects

33
Q

Plant defence hairy stems/leaves

A

Deter insects and larger animals from eating them or laying their eggs on the leaves/stems. e.g. lamb’s ears and some pelargoniums. Some plants like nettles combine hairs with poisons.

34
Q

Plant defences dropping or curling when touched

A

Rare but effective adaption is when leaves collapse suddenly, dislodging insects and drighteneing larger animals
e.g. mimosa pudica

35
Q

Plant defences mimicry

A

Some plants droop to mimic unhealthy plants, tricking mammals into not eating them. Some mimic butterfly eggs on their surface so real butterflies do not lay eggs on them to avoid competition

36
Q

Viral diseases and how they are spread

A

Measles - droplet, HIV - direct sexual contact and exchange of bodily fluids, colds - droplet, Influenza - droplet, Tobacco mosaic virus - direct contact with diseased plants.

37
Q

Viral diseases prevention and treatment

A

Vaccinations, use condoms, don’t share needles, wash hands, isolate, rest, antiretroviral drugs

38
Q

Bacterial diseases and how they are spread

A

Salmonella - eating unhygenic or undercooked food; Gonorrhoea - direct sexual contact; Crown gall - direct contact, enters from soil

39
Q

Bacterial diseases prevention and treatment

A

Safe food preparaton practices to avoid contamination, contraception; antibiotics to treat; burn plants

40
Q

Fungal Diseases and how they are spread

A

Athletes foot - direct contact with infected surfaces; rose back spot - spores carried by wind

41
Q

Fungal diseases prevention and treatment

A

Hygiene, anti fungal powder, burn plants

42
Q

Protists and how they are spread

A

Malaria - through a verctor; mosquitoes

43
Q

Protists prevention and treatment

A

Treat with a combo of drugs, remove standing water, sleep under insecticide treated nets

44
Q

Malaria life cycle mosquitoes

A

female anopheles mosquito takes a blood meal from a human and injects saliva cntaining the malarial protist into their blood

45
Q

Malaria life cycle human

A

Malaria travels to the liver and reproduces; then infects red blood cells and as it spreads it bursts the red blood cells causing the associated symptoms

46
Q

Malaria life cycle transmission

A

Another mosquito takes a blood meal from the infected person; protist reproduces in the mosquito and ends up in its saliva

47
Q

How to prevent malaria

A

Insecticide nets; repellant spray, drugs, no standing water

48
Q

Aphids pests

A

Feed on sap and reproduce asexually to form large colonies. Deprives the plant of the prodcuts of photosynthesis which can weaken/damage the plant - can also act as vectors and inject disease into the tissues of the plant

49
Q

Nematode worms/insect larvae pests

A

Live in soil and feed off roots, damaging them in the process. This can lead to mineral ion deficiencies

50
Q

Nitrates needed for

A

Converting sugars from phtosynthesis into protein for growth

51
Q

No nitrates ;(

A

stunted growth

52
Q

Magnesium needed for

A

making chlorophyll

53
Q

no magnesium

A

leaves become yellow

54
Q

disease symptoms in plants

A

stunted growth, spots on leaves, areas of decay and rottng, growths, malformed stems, discolouration, prescence of pests

55
Q

what to do with diseased plants

A

BURN IT

56
Q

primary defences

A

stop the pathogen getting in

57
Q

secondary defences

A

kill the pathogen after it gets in

58
Q

How do nose and ears and mouthstop pathogens getting in

A

haur, mucus and wax that traps dust and microorganisms

59
Q

how does skin stop pathogesn getting in

A

physical barrier, secretes sebum nad oils which kill pathogens, can form a scab when damaged

60
Q

eyes stop pathogens

A

tears contain enzymes which kill them

61
Q

digestive tract and skin stops pathogens

A

covered in good bacteria which outcompetes bad ones

62
Q

Phagocytosis

A

some white blood cells ingest the pathogen, digest and destroy it so it cannot make
you ill.

63
Q

Antibody production

A

some white blood cells make special proteins called antibodies. These target specific
bacteria or viruses and destroy them. You need a unique antibody for each pathogen
because they are specific.

64
Q

antigen

A

specific protein on the surface of the pathogen, the antibody binds to the antigen in order to kill it

65
Q

Antitoxin

A

These counteract (cancel out) the toxins
released by the pathogen

66
Q

antibody production

A

When a pathogen enters the body for the first time white blood cells will start to
produce antibodies.
This is slow and you will feel ill because the pathogen is rapidly reproducing.
What is left in the blood is a special kind of white blood cell called a memory cell – it
is specific to that pathogen
The next time that pathogen invades the body the memory cells make sure the
correct antibody is produced – lots of it and very quickly
They kill the pathogen before you become ill – you are now immune to that pathogen

science :((( (13 decks)

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