topic 1 Flashcards
what are the main properties of water?
Dipole-slightly equally oppositely charged. Solvent. Cohesive.
why do multicellular organisms need mass transport systems?
to overcome the limitations of diffusion.
why is the left side of the heart thicker then the right side?
it needs to pump the blood further around the body.
what are the three types of blood vessel
arteries, viens and capillaires
explain the structure of arteries?
small lumen- to maintain high pressure. high levels of elastic tissue to allows them to stretch and recoil.
explain the structure of veins?
contain valves- prevent backflow. large lumen- lower pressure.
explain why people overestimate the risk of developing CVD?
they may know people people who have died from it. or articles often highlight the link between smoking and CVD which gives people constant exposure making people worry.
explain the structure of the capillaries?
one cell thick- allows for short diffusion pathway.
what type of ions are involved in the conversion of prothrombin to thrombin?
calcium ions
name three things which make up a blood clot
fibrin, red blood cells, platelets
lifestyle factors that increase the risk of CVD
diet, high blood pressure, smoking, inactivity/little exercise.
factors beyond your control the could affect CVD
age, genetics, gender
what catalyses the reaction of fibrinogen to fibrin?
thrombin
describe how atheroma’s can increase the risk that a person will suffer from a heart attack.
an atheroma plaque may break through the endothelium of the artery, leaving a rough surface. this damage could cause a blood clot. if the blood clot completely block the coronary artery, it will restrict blood flow to part of the heart muscle, cutting off its oxygen supply causing a heart attack.
explain how maltose molecules are broken down
a molecule of water reacts with the glyosidic bond to split the glucose molecules apart/ a hydrolysis reaction splits the glucose molecules apart.
explain how the structure of starch relates to its functions.
amylose is a long unbranched chain which forms a coiled shape making it compact so good for storage. amylopectin is a long, branched chain which allows stored energy to be released quickly. starch is insoluble in water which makes it good for storage as water doesn’t enter cells by osmosis