Topic 1 Wood Flashcards
How do you find the risk rating?
Multiply the likelihood by the severity
Actual Risk
Actual risk is based on many studies and large sample sizes
Perceived risk
Perceived risk is very different to actual risk and can be based on cultural norms rather than any data
Key Factors to overestimate risk
Unfamiliar Unknown Dreaded Unfair Not in control Immediate severe outcome
Key Factors to underestimate risk
Voluntary Familiar Enjoyable Common Effect is in the long term
Epidemiology
A study of incidents of a disease in populations to find out how, when and where they occur and to find a method of preventing or controlling it
Morbidity
the number of people currently living in the diseased state
Mortality
the number of people who die from a specific disease (within a time frame)
Toxicology
the study of the nature, effects, detection and treatments of poisons
Genetics
the study of heredity and the variation of inherited characteristics
Ecology
the study of the relationships between organisms and their environment
Features of a good study
Clear aim - test a clearly stated hypothesis
Representative sample - avoid bias in the group being studied e.g. age, gender
Valid and Reliable results - consistency of approach, similar results are used for comparison
Null Hypothesis
reverse of hypothesis; assume there is no effect (something you want to disprove because then the hypothesis must be correct)
Cohort study
- Follow a group of people over time
- See who develops the disease
- Correlate between risk factors and actual disease development
Expensive, time consuming, large scale
Case control study
- Follow groups of people over time
- Compare those with and without the disease
- Look at previous exposure to risk factors and link to disease
Smaller scale, relatively inexpensive
Correlation
When one variable changes there is a change in an accompanying variable
Causation
A change in one variable is directly responsible for a change in another variable
Treating CVD Lifestyle Changes
Give up smoking
Exercise more
Change Diet
Reduce alcohol intake
Treating CVD Medical
Diuretics Beta Blockers ACE inhibitors Statins Anticoagulants Platelet inhibitors Calcium channel blockers
Surgery - stent or bypass
Diuretics (Antihypertensives)
Increase volume of urine –> lowers blood pressure
Occasional dizziness, cramps, nausea
Beta blockers (Antihypertensives)
Block the heart’s hormone response –> less frequent/ powerful beat lowering blood pressure
ACE Inhibitors (Antihypertensives)
Blocks angiotensin production and keeps blood pressure low
Arrythmia, kidney problems, cough, dizziness
Statins
Block enzyme that produces LDL cholesterol –> lowers cholesterol levels
Nausea, diarrhoea, inflammatory response
Anticoagulants
Reduce the risk of blood clot formation
Uncontrolled bleeding
Platelet inhibitors (e.g. aspirin)
Make platelets less sticky so reduces chance of a blood clot forming
Hypothesis testing statistics
Compare one set of data with another:
t-test, chi-squared, Mann-Whitney U, Spearman’s rank
Descriptive Statistics
Tell you something about one set of data:
mean, median, mode, standard deviation
BMR - Basal Metabolic Rate
The energy required by your body for maintaining your essential body processes including; pumping of the heart, breathing and maintaining body temperature
Body Mass Index (BMI)
mass/height^2
Energy in = energy out
‘normal’ weight
energy in > energy out
overweight
energy in < energy out
underweight
General formula of a carbohydrate
Cn H2n On
Carbohydrates (sugars)
contain carbon, hydrogen and oxygen
Types of carbohydrates
Monosaccharides - one sugar unit
Disaccharides - 2 sugar units
Polysaccharides - many sugar units
Prime purpose of carbohydrates
in living organisms is energy provision and storage
Uses of glucose
Respiration
Is soluble so is used for transport - osmotic
Building blocks of many organic molecules
Use of galactose
is soluble so can be used for transport - osmotic
Uses of fructose
Fruit sugar
is soluble so can be used for transport - osmotic
Joining Sugars
Two monosaccharides join together to form a disaccharide. They are formed in a condensation reaction and broken down by hydrolysis. Glycosidic bonds/links are formed
Condensation Reaction
remove water to join things together
Hydrolysis
add water to break things apart
Glycosidic bonds/links
occur between the carbon 1 of one molecule and carbon 4 of another molecule
Sucrose
Glucose and fructose
Maltose
Glucose and glucose (alpha)
Lactose
Glucose and galactose
Starch - Amylose
- Is unbranched so only 1,4 glycosidic bonds; is a straight line
- Alpha glucose molecules in tight spirals –> compact
- Insoluble so has no osmotic effect
Starch purpose
The energy storage molecule for plants
Starch - Amylopectin
- Is branched so has 1,4 and 1,6 glycosidic bonds
- Insoluble so has no osmotic effect
Glycogen purpose
The energy storage molecule in animals, bacteria and fungi
Glycogen
- Is branched so has 1,4 and 1,6 glycosidic bonds
- Compact and insoluble
Starch
- Consists of long chains of glucose
- Joined by 1,4 (amylose and amylopectin) and 1,6 (amylopectin) glycosidic links
- Easily hydrolised
- Compact –> good for storage
Vitamin A
helps your immune system, keeps your skin healthy, allows you to see in dim light
Vitamin D
allows you to absorb calcium
Vitamin E
maintains healthy skin and eyes and helps your immune system
Vitamin K
is needed for blood clotting
Fat or Oil
is formed when glycerol combines with one (mono), two (di), or three (tri) fatty acids
Trigylcerides
Formed of glycerol and 3 fatty acids.
Formed in a condensation reaction with ester bonds forming
Ester bond
is formed between the carboxyl group of the fatty acid and one of the hydroxyl groups of the glycerol
Esterification
a type of condensation reaction forming a lipid
Saturated fats
- typically animal fats
- solid at room temp.
- have NO double bonds between carbon atoms
- strong intermolecular bonds
- straight hydrocarbon chains packed closely together
Unsaturated fats
- typically in plants
- liquid at room temp.
- 1 or more double bond between carbon atoms
- weaker intermolecular bonds
- “kinked” hydrocarbon chains packed less closely together
Immobilized enzymes
Enzymes held in place that still take part in the reaction process of binding to the substrate but are kept separate from the products to be used again
Immobilized enzymes pros
- enzyme always ready for use
- enzymes often more stable
- separating products from the reaction mixture is cheaper
Immobilized enzymes cons
- longer set up time
- greater costs
- enzymes can be less active
- possible contamination means restarting
Cholesterol
short lipid molecule coming in two forms (can’t mix with blood which is mainly water)
HDL - High Density Lipoprotein
- “good” cholesterol
- transports cholesterol to the liver for break down
- formed from cholesterol, protein and triglycerides from UNSATURATED fats
- removes the fatty plaques of atherosclerosis
LDL - Low Density Lipoprotein
- “bad” cholesterol
- main carrier of cholesterol in the blood
- formed from cholesterol, protein and triglycerides from SATURATED fats
- excess can build up causing atheromas
- causes blood cholesterol levels to rise
CVD risk factors
- genetics
- high blood pressure
- inactivity
- age
- gender
- smoking
- diet
- (obesity)
- (high blood pressure) specifically HDL;LDL ratio
Calcium channel blockers
block calcium channels in muscle cells lining arteries, preventing muscle contraction so blood vessels don’t constrict lowering the blood pressure
