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Biology > Topic 1 Part 2 > Flashcards

Topic 1 Part 2 Flashcards

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AP® Biology flashcards Biology 101 flashcards
1
Q

Definition of Risk

A

Probability of the occurrence of an unwanted event or outcome

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2
Q

How so you express risk numerically?

A

As a decimal, quoting a time period

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3
Q

When do people overestimate risk?

A

Involuntary, Unnatural, Unfamiliar, Dreaded, Unfair, Very Small, Sudden Danger (rather than long term risk)

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4
Q

What is a null hypothesis?

A

Hypothesis that a factor will not have an effect

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5
Q

What is a cohort study?

A

Group of people studied over time to see who develops a disease

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6
Q

What is a case control study?

A

Group who do have the disease compared to a group who don’t have the disease

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7
Q

Features of a good study

A

Clear aim, representative sample, valid and reliable results (large enough sample size), all factors accounted for

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8
Q

Major risk factors of CVD

A 
High Blood Pressure
Obesity
Blood cholesterol/other dietary factors
Smoking
Genetic Inheritance
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9
Q

Hypertension - what and why is it s problem?

A

High blood pressure. Increases likelihood of atherosclerosis occurring. Force of blood against walls of blood vessels.

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10
Q

How do you measure blood pressure?

A

Sphygmomanometer. Measure pressure for blood to spurt when artery is squeezed.

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11
Q

Healthy blood pressure?

A

Systolic 100 - 140

Diastolic 60 - 90

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12
Q

How is pressure maintained during diastole?

A

Elastic recoil of arteries

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13
Q

Causes of high blood pressure

A

Natural loss of elasticity with age, hormones such as adrenaline, high salt diet.

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14
Q

Signs of high blood pressure

A

Oedema (swelling of tissue), due to increased pressure forcing more fluid out of capillaries into tissue

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15
Q

Dietary energy provisions

A

Carbohydrates (16 kJ/g)
Lipids (37)
Proteins (17)
Alcohol (29)

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16
Q

Formula of carbohydrate

A

Cx(H2O)n

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17
Q

What reaction joins monosaccharides?

A

Condensation reaction

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18
Q

Importance of Glucose

A

Main sugar used in respiration. Forms starch and glycogen.

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19
Q

Importance of Galactose

A

Component of lactose.

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20
Q

Importance of Fructose

A

Naturally occurs in fruit, honey and some vegetables. Attracts animals so helps with seed dispersal.

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21
Q

Name of bond between two sugars

A

Glycosidic bond

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22
Q

Why forms sucrose?

A

A glucose and a fructose

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23
Q

What forms maltose?

A

Two glucose

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24
Q

What forms lactose?

A

Galactose and glucose

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25
Q

How do you split a glycosidic bond?

A

Hydrolysis - add water

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26
Q

Differing effect of mono/polysaccharides?

A

Mono - absorbed quickly, sharp rise in blood sugar level

Poly- has to be digested, no sharp rise, monosaccharides released slowly

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27
Q

3 main polysaccharides?

A

Starch and cellulose in plants. Glycogen in animals.

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28
Q

2 features of polysaccharides that differ from mono/disaccharides?

A

Sparingly soluble and do not taste sweet

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29
Q

Benefit of storage as starch/cellulose?

A

Compact molecules. Low solubility means don’t upset osmotic balance.

30
Q

What makes up starch?

A

Amylose and amylopectin

31
Q

What is amylose?

A

Straight chain of 200-5000 glucose molecules with 1,4 glycosidic bonds. Coils into spiral shape.

32
Q

What is amylopectin?

A

Polymer of glucose with 1,4 bonds and 1,6 bonds which form side branches.

33
Q

Which starch component is more common?

A

70-80% amylopectin, 20-30% amylose

34
Q

Animal storage molecule?

A

Glycogen. Numerous side beaches mean rapidly hydrolysed, making access to energy easy.

35
Q

Function of cellulose in the diet?

A

Dietary fibre - movement through digestive tract.

36
Q

Solubility of lipids?

A

Insoluble in water, soluble in organic solvents eg. Ethanol

37
Q

Most common lipid?

A

Triglycerides - three fatty acids and one glycerol

38
Q

What is a saturated fat?

A

Lipid with max no. Hydrogen atoms. Common in animal fat and dairy products. Solid at room temp.

39
Q

Unsaturated fats?

A

Double carbon bonds. Link in chain. Oils that are liquid at room temp.

40
Q

What is cholesterol?

A

Short lipid. Vital component of cell membranes. Produces various hormones. Forms bile salts (lipid digestion). Made from sat fats in liver.

41
Q

What’s a phospholipid?

A

Similar to triglycerides but phosphate group replaces one fatty acid.

42
Q

Importance of fat

A

High in energy, only source of fat soluble vitamins

43
Q

Why is obesity bad?

A

Raise blood pressure and elevate blood lipid levels.

44
Q

Relationship of sat fat and CVD?

A

Positive correlation - high %age sat fat = increased incidence of CVD

45
Q

Function of lipoproteins?

A

Cholesterol is not soluble in water, so to be transported in the blood stream it is combined with proteins to form soluble lipoproteins.

46
Q

What are the two major transport lipoproteins?

A

LDLs and HDLs (Low and High Density Lipoproteins)

47
Q

What’s and LDL?

A

Main carrier in blood. Formed from triglycerides in sat fat and proteins. Bind to receptors for uptake into cells. Excess LDLs overload receptors resulting in high blood cholesterol levels. This may be deposited in artery walls forming atheromas.

48
Q

What are HDLs?

A

Made when triglycerides from unsat fats combine with protein. Transports cholesterol from body tissues to liver where it is broken down. Lowers blood cholesterol level and helps remove fatty plaques of atherosclerosis.

49
Q

How do unsaturated fats help cholesterol removal?

A

Mono- help in removal from blood

Poly- increase activity of LDL receptor sites, actively removing LDLs from the blood.

50
Q

HDL - good or bad?

A

Good

51
Q

LDLs - good or bad?

A

Bad

52
Q

Saturated fats - good or bad?

A

Bad

53
Q

Unsaturated fats- good or bad?

A

Good

54
Q

Effect of smoking?

A

Carbon monoxide binds to haemoglobin. Nicotine stimulates adrenaline production which causes constriction of arteries and raise blood pressure. Numerous chemicals can trigger atherosclerosis. Reduction in HDL levels

55
Q

Example CHD genes

A

Apolopoprotein A, B, E

56
Q

What is a radical?

A

Atom with an unpaired electron

57
Q

Problem with radicals?

A

Highly reactive and cause damage to many cell components

58
Q

What protects against free radicals?

A

Vitamin C, beta-carotene, vitamin E

59
Q

How do vitamins protect against radicals?

A

Provide hydrogen atoms that stabilise them.

60
Q

Problem with high salt diet?

A

Kidneys retain water, higher fluid levels in the blood result in elevated blood pressure.

61
Q

How is high blood pressure treated?

A

ACE inhibitors, calcium channel blockers and diuretics.

62
Q

What so ACE inhibitors do?

A

Reduce vasoconstriction, lower blood pressure.

63
Q

Side effects of ACE inhibitors?

A

Dry cough, dizziness, arrhythmia, reduction in kidney function.

64
Q

What do calcium channel blockers do?

A

Block calcium channels in muscle cells lining arteries. Prevents contraction, lowering blood pressure.

65
Q

Side effects of calcium channel blockers?

A

Headaches, dizziness, build up of fluid in legs, arrhythmia, flushed face and constipation.

66
Q

What do you call blood pressure lowering drugs?

A

Antihypertensives

67
Q

What is a triglyceride?

A

An ester derived from glycerol and three fatty acids

68
Q

What do diuretics do?

A

Increase urine production, ridding body of excess fluid and salt. Less volume of plasma, lower blood pressure.

69
Q

Side effects of diuretics?

A

Dizziness, nausea, muscle cramps

70
Q

Cholesterol lowering drugs?

A

Statins. Inhibit enzyme in production of LDL cholesterol

71
Q

Blood clot prevention?

A

Platelet inhibitory - reduced stickiness

Anticoagulant - affects synthesis of clotting factors

72
Q

Problem with clot preventing drugs?

A

Both are liable to cause internal bleeding in the gastrointestinal tract.

Biology (7 decks)

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