topic 1 pt 2 Flashcards
risk factor def
factors that can be linked to an increased risk of a disease
interpreting data
correlation does not always mean a causal relationship exists
increasing validity of data
larger sample size- more likely to be representative of population- randomly selected participants
control with which to compare results
studies repeated/ many studies w same result before conclusions drawn
controlled variables
researchers not biased
overestimating risk
misleading information in media
overexposure to info
personal experience
unfamiliarity with event
event causing severe harm
underestimating risk
lack of info
misunderstanding factors which increase risk
lack of personal exp
unfamiliarity
harm being non-immediate
risk def
chance/ probability that a harmful event will occur
treating cvd
antihypertensives
statins
anticoagulants
platelet inhibitors
antihypertensives
lower bp
reduces risk of arterial endothelial damage
beta blockers/ vasodilators/ diuretics act as antihypertensives
statins
lower blood cholesterol
block enzyme needed to make cholesterol
lower LDL concentration in blood
- reduce risk of atheroma formation
anticoagulants
reduce blood clotting
decrease likelihood of thrombosis
reduce risk of BV being blocked by blood clots
platelet inhibitors
reduce blood clotting
type of anticoagulant
prevent clumping of platelets
eg, aspirin
energy budget
amount of energy taken in - amount of energy transferred by organism (during growth/movement/reproduction/respiration)
weight gain
energy intake higher than energy output
energy stored as fats
weight loss
energy intake < energy output
fat reserves converted into energy
carbohydrates
contain C H O
carbon forms covalent bonds- stable molecule
strong bonds- require large input of energy to break them
monosaccharides
monomers of carbohydrate
simple carbs
they are sugars
glucose
hexose sugar - 6 carbons
1-5 form ring structure , 6 sticks out
soluble
many covalent bonds which store energy
alpha glucose
H above carbon 1 and OH group below
beta glucose
H Below carbon1 and OH group above
monosacc function
store energy within monds
broken during respiration to release energy
combine through condensation reactions to form larger carbs
some used to form long structural fibres- cellular support
glycosidic bond
formation of di/polysaccharide
two OH groups on different monosacs interact to form strong covalent bond
one water molecule is released - CONDENSATION REACTION
disaccharide examples
2 glucsose= maltose 1,4 GS bond
glucose + fructose = sucrose 1,2 GS bond
glucose + galactose= lactose 1,4 GS bond
hydrolysis
addition of water to break glycosidic bond
disaccharides
formed by two monosacs in condensation reaction
glycosidic bond between
disac function
provide body with quick release source of energy
easily broken down and absorbed into bloodstream
easily soluble in water
polysaccharides
many monosacs joined by GS bonds in condensation reaction
starch/ glycogen are examples
un/ branched polysacs
branched increases rate which it can be broken down
straight/ coiled
straight= suitable for constructing cellular structures
coiled= compact and suitable for storage
starch
storage polysac of plants
stored as granules in plastids
made of amylose and amylopectin
compact and insoluble- no osmotic effect on cells
amylose
unbranched helix shaped chain
1,4 GS bonds
compact so more can be stored
amylopectin
branched molecule- many terminal glucose molecules
1.4 glycosidic bonds between alpha glucose molecules
AND 1,6 GS bonds
easily hydrolysed for use during cellular respiration/ added to for storage
glycogen
storage polysaccharide of animals and fungi
highly branched
1,4 AND 1,6 GS bonds
more branched than amylopectin
can be added to or removed by hydrolysis
quick storage/ release of glucose
plastids
membrane bound organelles found in plant cells
specialised function
lipids
macromolecules
contain C H O
non-polar + hydrophobic
roles in energy yield/ storage, insulation and hormonal communication
triglycerides
non-polar + hydrophobic
monomers of glycerol and fatty acids
formed by esterification
three fatty acids join 1 glycerol molecule
glycerol
alcohol
fatty acids
methyl group as R group and carboxyl group
RCOOH
vary in length and saturation of R group
saturated fatty acids
no C-C double bonds
form unbranched, linear chains
unsaturated FA
mono or poly-unsaturated
cis fatty acids
H atoms on same side of double bond
metabolised by enzymes
trans fatty acids
H atoms on opposite sides of the double bond
cannot form enzyme- substrate complexes
not metabolised
linked with CHD
function of lipids
energy storage
insulation
buoyancy
protection
ester bond
-OH group from glycerol bonds with -COOH group of fatty acid
condensation reaction
three water molecules released in forming triglyceride
cholesterol
type of lipid
required for cell membrane function, sex hormone structure and synthesis of bile
transported around body as lipoproteins
lipoproteins
composed of lipid and protein
HDLs and LDLs (bad)
balance of these is important factor in risk of developing HD
HDL
contain unsaturated fat, cholesterol and protein
transport cholesterol from body tissues to liver
reduce blood cholesterol when it is too high
contribute to removal of cholesterol from fatty plaques formed during atherosclerosis
LDL
contain saturated fat, cholesterol and protein
increase blood chol levels when too low
bind to receptors on cell surface membranes- enabling them to be taken up by cells and removing cholesterol from blood
high levels lead to blockage of membrane receptors- cause blood cholesterol to rise
