Identify the organelle with the following function. This organelle modifies, concentrates, and packages the proteins and lipids made at the RER for domestic use or export.
Identify when the following events occur during the cell cyc…
Identify when the following events occur during the cell cycle. Chromosomes uncoil to form chromatin.
Chromosomal centromeres split and chromosomes migrate to opp…
Chromosomal centromeres split and chromosomes migrate to opposite ends of the cell.
Cartilage tissue tends to heal less rapidly than bone tissue…
Cartilage tissue tends to heal less rapidly than bone tissue.
Skeletal muscle.
Skeletal muscle.
Lines blood vessels and the heart.
Lines blood vessels and the heart.
The client who returns to the floor after an ORIF of the rig…
The client who returns to the floor after an ORIF of the right hip has an IV running. The order for the next IV reads: D5NS 1000mL at 150mL/hr. The IV tubing has a drop factor of 10gtts/mL. The IV should be set to run at ______ gtts/min. a. 25 gtts/minb. 50 gtts/minc. 125 gtts/mind. 10 gtts/min
When K+ channels open and the ions diffuse through the membr…
When K+ channels open and the ions diffuse through the membrane,
Your client has been wearing a leg cast for the past month t…
Your client has been wearing a leg cast for the past month to immobilize her fractured tibia. She is being seen for a follow-up x-ray of the fracture. The physician tells her she is hoping for good callus formation to have occurred. The nurse knows callus formation is: a. when blood vessels of the bone are compressed.b. a part of the bone healing process after a fracture when new bone is being formed over the fracture site.c. the formation of a clot over the fracture site.d. when the hematoma becomes organized and a fibrin meshwork is formed.
Protein is necessary for tissue repair and is especially imp…
Protein is necessary for tissue repair and is especially important while recovering from a fracture. Good sources of protein are: a. dark yellow vegetables.b. meats and poultry.c. cereal products and milk.d. green leafy vegetables and brown rice.