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Topic 1 Wood Flashcards

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
Platelet inhibitors (e.g. aspirin)
Make platelets less sticky so reduces chance of a blood clot forming
26
Hypothesis testing statistics
Compare one set of data with another: | t-test, chi-squared, Mann-Whitney U, Spearman's rank
27
Descriptive Statistics
Tell you something about one set of data: | mean, median, mode, standard deviation
28
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
29
Body Mass Index (BMI)
mass/height^2
30
Energy in = energy out
'normal' weight
31
energy in > energy out
overweight
32
energy in < energy out
underweight
33
General formula of a carbohydrate
Cn H2n On
34
Carbohydrates (sugars)
contain carbon, hydrogen and oxygen
35
Types of carbohydrates
Monosaccharides - one sugar unit Disaccharides - 2 sugar units Polysaccharides - many sugar units
36
Prime purpose of carbohydrates
in living organisms is energy provision and storage
37
Uses of glucose
Respiration Is soluble so is used for transport - osmotic Building blocks of many organic molecules
38
Use of galactose
is soluble so can be used for transport - osmotic
39
Uses of fructose
Fruit sugar | is soluble so can be used for transport - osmotic
40
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
41
Condensation Reaction
remove water to join things together
42
Hydrolysis
add water to break things apart
43
Glycosidic bonds/links
occur between the carbon 1 of one molecule and carbon 4 of another molecule
44
Sucrose
Glucose and fructose
45
Maltose
Glucose and glucose (alpha)
46
Lactose
Glucose and galactose
47
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
48
Starch purpose
The energy storage molecule for plants
49
Starch - Amylopectin
- Is branched so has 1,4 and 1,6 glycosidic bonds | - Insoluble so has no osmotic effect
50
Glycogen purpose
The energy storage molecule in animals, bacteria and fungi
51
Glycogen
- Is branched so has 1,4 and 1,6 glycosidic bonds | - Compact and insoluble
52
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
53
Vitamin A
helps your immune system, keeps your skin healthy, allows you to see in dim light
54
Vitamin D
allows you to absorb calcium
55
Vitamin E
maintains healthy skin and eyes and helps your immune system
56
Vitamin K
is needed for blood clotting
57
Fat or Oil
is formed when glycerol combines with one (mono), two (di), or three (tri) fatty acids
58
Trigylcerides
Formed of glycerol and 3 fatty acids. | Formed in a condensation reaction with ester bonds forming
59
Ester bond
is formed between the carboxyl group of the fatty acid and one of the hydroxyl groups of the glycerol
60
Esterification
a type of condensation reaction forming a lipid
61
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
62
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
63
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
64
Immobilized enzymes pros
- enzyme always ready for use - enzymes often more stable - separating products from the reaction mixture is cheaper
65
Immobilized enzymes cons
- longer set up time - greater costs - enzymes can be less active - possible contamination means restarting
66
Cholesterol
short lipid molecule coming in two forms (can't mix with blood which is mainly water)
67
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
68
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
69
CVD risk factors
- genetics - high blood pressure - inactivity - age - gender - smoking - diet - (obesity) - (high blood pressure) specifically HDL;LDL ratio
70
Calcium channel blockers
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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