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Biology > Topic 1 Wood > Flashcards

Topic 1 Wood Flashcards

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1
Q

How do you find the risk rating?

A

Multiply the likelihood by the severity

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2
Q

Actual Risk

A

Actual risk is based on many studies and large sample sizes

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3
Q

Perceived risk

A

Perceived risk is very different to actual risk and can be based on cultural norms rather than any data

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4
Q

Key Factors to overestimate risk

A 
Unfamiliar
Unknown
Dreaded
Unfair
Not in control
Immediate severe outcome
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5
Q

Key Factors to underestimate risk

A 
Voluntary
Familiar
Enjoyable
Common
Effect is in the long term
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6
Q

Epidemiology

A

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

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7
Q

Morbidity

A

the number of people currently living in the diseased state

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8
Q

Mortality

A

the number of people who die from a specific disease (within a time frame)

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9
Q

Toxicology

A

the study of the nature, effects, detection and treatments of poisons

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10
Q

Genetics

A

the study of heredity and the variation of inherited characteristics

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11
Q

Ecology

A

the study of the relationships between organisms and their environment

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12
Q

Features of a good study

A

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

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13
Q

Null Hypothesis

A

reverse of hypothesis; assume there is no effect (something you want to disprove because then the hypothesis must be correct)

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14
Q

Cohort study

A
  • 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

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15
Q

Case control study

A
  • 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

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16
Q

Correlation

A

When one variable changes there is a change in an accompanying variable

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17
Q

Causation

A

A change in one variable is directly responsible for a change in another variable

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18
Q

Treating CVD Lifestyle Changes

A

Give up smoking
Exercise more
Change Diet
Reduce alcohol intake

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19
Q

Treating CVD Medical

A 
Diuretics
Beta Blockers
ACE inhibitors
Statins
Anticoagulants
Platelet inhibitors
Calcium channel blockers

Surgery - stent or bypass

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20
Q

Diuretics (Antihypertensives)

A

Increase volume of urine –> lowers blood pressure

Occasional dizziness, cramps, nausea

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21
Q

Beta blockers (Antihypertensives)

A

Block the heart’s hormone response –> less frequent/ powerful beat lowering blood pressure

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22
Q

ACE Inhibitors (Antihypertensives)

A

Blocks angiotensin production and keeps blood pressure low

Arrythmia, kidney problems, cough, dizziness

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23
Q

Statins

A

Block enzyme that produces LDL cholesterol –> lowers cholesterol levels
Nausea, diarrhoea, inflammatory response

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24
Q

Anticoagulants

A

Reduce the risk of blood clot formation

Uncontrolled bleeding

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25
Q

Platelet inhibitors (e.g. aspirin)

A

Make platelets less sticky so reduces chance of a blood clot forming

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26
Q

Hypothesis testing statistics

A

Compare one set of data with another:

t-test, chi-squared, Mann-Whitney U, Spearman’s rank

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27
Q

Descriptive Statistics

A

Tell you something about one set of data:

mean, median, mode, standard deviation

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28
Q

BMR - Basal Metabolic Rate

A

The energy required by your body for maintaining your essential body processes including; pumping of the heart, breathing and maintaining body temperature

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29
Q

Body Mass Index (BMI)

A

mass/height^2

30
Q

Energy in = energy out

A

‘normal’ weight

31
Q

energy in > energy out

A

overweight

32
Q

energy in < energy out

A

underweight

33
Q

General formula of a carbohydrate

A

Cn H2n On

34
Q

Carbohydrates (sugars)

A

contain carbon, hydrogen and oxygen

35
Q

Types of carbohydrates

A

Monosaccharides - one sugar unit
Disaccharides - 2 sugar units
Polysaccharides - many sugar units

36
Q

Prime purpose of carbohydrates

A

in living organisms is energy provision and storage

37
Q

Uses of glucose

A

Respiration
Is soluble so is used for transport - osmotic
Building blocks of many organic molecules

38
Q

Use of galactose

A

is soluble so can be used for transport - osmotic

39
Q

Uses of fructose

A

Fruit sugar

is soluble so can be used for transport - osmotic

40
Q

Joining Sugars

A

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

41
Q

Condensation Reaction

A

remove water to join things together

42
Q

Hydrolysis

A

add water to break things apart

43
Q

Glycosidic bonds/links

A

occur between the carbon 1 of one molecule and carbon 4 of another molecule

44
Q

Sucrose

A

Glucose and fructose

45
Q

Maltose

A

Glucose and glucose (alpha)

46
Q

Lactose

A

Glucose and galactose

47
Q

Starch - Amylose

A
  • 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
48
Q

Starch purpose

A

The energy storage molecule for plants

49
Q

Starch - Amylopectin

A
  • Is branched so has 1,4 and 1,6 glycosidic bonds

- Insoluble so has no osmotic effect

50
Q

Glycogen purpose

A

The energy storage molecule in animals, bacteria and fungi

51
Q

Glycogen

A
  • Is branched so has 1,4 and 1,6 glycosidic bonds

- Compact and insoluble

52
Q

Starch

A
  • 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
53
Q

Vitamin A

A

helps your immune system, keeps your skin healthy, allows you to see in dim light

54
Q

Vitamin D

A

allows you to absorb calcium

55
Q

Vitamin E

A

maintains healthy skin and eyes and helps your immune system

56
Q

Vitamin K

A

is needed for blood clotting

57
Q

Fat or Oil

A

is formed when glycerol combines with one (mono), two (di), or three (tri) fatty acids

58
Q

Trigylcerides

A

Formed of glycerol and 3 fatty acids.

Formed in a condensation reaction with ester bonds forming

59
Q

Ester bond

A

is formed between the carboxyl group of the fatty acid and one of the hydroxyl groups of the glycerol

60
Q

Esterification

A

a type of condensation reaction forming a lipid

61
Q

Saturated fats

A
  • typically animal fats
  • solid at room temp.
  • have NO double bonds between carbon atoms
  • strong intermolecular bonds
  • straight hydrocarbon chains packed closely together
62
Q

Unsaturated fats

A
  • 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
63
Q

Immobilized enzymes

A

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

64
Q

Immobilized enzymes pros

A
  • enzyme always ready for use
  • enzymes often more stable
  • separating products from the reaction mixture is cheaper
65
Q

Immobilized enzymes cons

A
  • longer set up time
  • greater costs
  • enzymes can be less active
  • possible contamination means restarting
66
Q

Cholesterol

A

short lipid molecule coming in two forms (can’t mix with blood which is mainly water)

67
Q

HDL - High Density Lipoprotein

A
  • “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
68
Q

LDL - Low Density Lipoprotein

A
  • “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
69
Q

CVD risk factors

A
  • genetics
  • high blood pressure
  • inactivity
  • age
  • gender
  • smoking
  • diet
  • (obesity)
  • (high blood pressure) specifically HDL;LDL ratio
70
Q

Calcium channel blockers

A

block calcium channels in muscle cells lining arteries, preventing muscle contraction so blood vessels don’t constrict lowering the blood pressure

Biology (14 decks)

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