topic 1 pt 2

Question 1

risk factor def

Answer 1

factors that can be linked to an increased risk of a disease

Question 2

interpreting data

Answer 2

correlation does not always mean a causal relationship exists

Question 3

increasing validity of data

Answer 3

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

Question 4

overestimating risk

Answer 4

misleading information in media
overexposure to info
personal experience
unfamiliarity with event
event causing severe harm

Question 5

underestimating risk

Answer 5

lack of info
misunderstanding factors which increase risk
lack of personal exp
unfamiliarity
harm being non-immediate

Question 6

risk def

Answer 6

chance/ probability that a harmful event will occur

Question 7

treating cvd

Answer 7

antihypertensives
statins
anticoagulants
platelet inhibitors

Question 8

antihypertensives

Answer 8

lower bp
reduces risk of arterial endothelial damage
beta blockers/ vasodilators/ diuretics act as antihypertensives

Question 9

statins

Answer 9

lower blood cholesterol
block enzyme needed to make cholesterol
lower LDL concentration in blood
- reduce risk of atheroma formation

Question 10

anticoagulants

Answer 10

reduce blood clotting
decrease likelihood of thrombosis
reduce risk of BV being blocked by blood clots

Question 11

platelet inhibitors

Answer 11

reduce blood clotting
type of anticoagulant
prevent clumping of platelets
eg, aspirin

Question 12

energy budget

Answer 12

amount of energy taken in - amount of energy transferred by organism (during growth/movement/reproduction/respiration)

Question 13

weight gain

Answer 13

energy intake higher than energy output
energy stored as fats

Question 14

weight loss

Answer 14

energy intake < energy output
fat reserves converted into energy

Question 15

carbohydrates

Answer 15

contain C H O
carbon forms covalent bonds- stable molecule
strong bonds- require large input of energy to break them

Question 16

monosaccharides

Answer 16

monomers of carbohydrate
simple carbs
they are sugars

Question 17

glucose

Answer 17

hexose sugar - 6 carbons
1-5 form ring structure , 6 sticks out
soluble
many covalent bonds which store energy

Question 18

alpha glucose

Answer 18

H above carbon 1 and OH group below

Question 19

beta glucose

Answer 19

H Below carbon1 and OH group above

Question 20

monosacc function

Answer 20

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

Question 21

glycosidic bond

Answer 21

formation of di/polysaccharide
two OH groups on different monosacs interact to form strong covalent bond
one water molecule is released - CONDENSATION REACTION

Question 22

disaccharide examples

Answer 22

2 glucsose= maltose 1,4 GS bond
glucose + fructose = sucrose 1,2 GS bond
glucose + galactose= lactose 1,4 GS bond

Question 23

hydrolysis

Answer 23

addition of water to break glycosidic bond

Question 24

disaccharides

Answer 24

formed by two monosacs in condensation reaction
glycosidic bond between

Question 25

disac function

Answer 25

provide body with quick release source of energy
easily broken down and absorbed into bloodstream
easily soluble in water

Question 26

polysaccharides

Answer 26

many monosacs joined by GS bonds in condensation reaction
starch/ glycogen are examples

Question 27

un/ branched polysacs

Answer 27

branched increases rate which it can be broken down

Question 28

straight/ coiled

Answer 28

straight= suitable for constructing cellular structures
coiled= compact and suitable for storage

Question 29

starch

Answer 29

storage polysac of plants
stored as granules in plastids
made of amylose and amylopectin
compact and insoluble- no osmotic effect on cells

Question 30

amylose

Answer 30

unbranched helix shaped chain
1,4 GS bonds
compact so more can be stored

Question 31

amylopectin

Answer 31

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

Question 32

glycogen

Answer 32

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

Question 33

plastids

Answer 33

membrane bound organelles found in plant cells
specialised function

Question 34

lipids

Answer 34

macromolecules
contain C H O
non-polar + hydrophobic
roles in energy yield/ storage, insulation and hormonal communication

Question 35

triglycerides

Answer 35

non-polar + hydrophobic
monomers of glycerol and fatty acids
formed by esterification
three fatty acids join 1 glycerol molecule

Question 36

glycerol

Answer 36

alcohol

Question 37

fatty acids

Answer 37

methyl group as R group and carboxyl group
RCOOH
vary in length and saturation of R group

Question 38

saturated fatty acids

Answer 38

no C-C double bonds
form unbranched, linear chains

Question 39

unsaturated FA

Answer 39

mono or poly-unsaturated

Question 40

cis fatty acids

Answer 40

H atoms on same side of double bond
metabolised by enzymes

Question 41

trans fatty acids

Answer 41

H atoms on opposite sides of the double bond
cannot form enzyme- substrate complexes
not metabolised
linked with CHD

Question 42

function of lipids

Answer 42

energy storage
insulation
buoyancy
protection

Question 43

ester bond

Answer 43

-OH group from glycerol bonds with -COOH group of fatty acid
condensation reaction
three water molecules released in forming triglyceride

Question 44

cholesterol

Answer 44

type of lipid
required for cell membrane function, sex hormone structure and synthesis of bile
transported around body as lipoproteins

Question 45

lipoproteins

Answer 45

composed of lipid and protein
HDLs and LDLs (bad)
balance of these is important factor in risk of developing HD

Question 46

HDL

Answer 46

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

Question 47

LDL

Answer 47

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