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Brums [2.3K]
3 years ago
11

A client with a blood pressure (BP) of 250/145 mm Hg is admitted for hypertensive crisis. The health care provider prescribes a

continuous IV infusion of nitroprusside sodium. Which of these is the priority goal in initial management of hypertensive crisis
Health
1 answer:
Brut [27]3 years ago
7 0

Answer:

Lowering the blood pressure. Nitroprusside Sodium is a medication used to lower blood pressure. This may be done if the blood pressure is very high and resulting in symptoms, in certain types of heart failure, and during surgery to decrease bleeding.

Explanation:

The question is incomplete in that its missing a few options.

A client with a blood pressure (BP) of 250/145 mm Hg is admitted for hypertensive crisis. The health care provider prescribes a continuous IV infusion of nitroprusside sodium. Which of these is the priority goal in initial management of hypertensive crisis.

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5. How does the epiglottis help prevent you<br> from choking on food while eating?
AysviL [449]
When you swallow, a flap called the epiglottis moves to block the entrance of food particles into your larynx and lungs. The muscles of the larynx pull upward to assist with this movement. They also tightly close during swallowing. That prevents food from entering your lungs.
5 0
2 years ago
Movement occurs when the skeletal system works with the system.
Naddik [55]

Answer:

The neuromuscular system

Explanation:

6 0
3 years ago
Chickens spend most of their time walking around and only fly in short bursts. Ducks can fly long distances, such as during migr
beks73 [17]

Answer:

See discussion

Explanation:

White meat or dark? This question will be asked thousands of times as families and friends gather around.

But why are there two kinds of muscles? We’ll need to explore some muscle physiology to answer the question. Muscles are made of many elongate cells called muscle fibers. Each fiber is capable of contracting, causing the muscle to shorten. The muscles are attached to bones via a piece of connective tissue called tendons. When all the fibers of a muscle contract, the muscle is capable of remarkable force, causing movement in the part of the body to which the muscle inserts.

All muscles contain a mixture of two types of fibers: white and dark (or red). They differ in their metabolism and their contractile properties. Dark fibers are sometimes referred to as slow-twitch muscles or aerobic muscles. As the name implies, aerobic fibers require a constant supply of oxygen to continue to function. This oxygen supply is enabled by the myoglobin molecules in the muscle fibers.

Like the related hemoglobin in the blood, myoglobin is a molecule that readily binds to oxygen. Oxygenated blood courses through muscles and oxygen is transferred from the hemoglobin in the red blood cells to the myoglobin molecules in the muscle fibers. The more myoglobin within the muscle fibers of a muscle, the darker the muscle appears.

Dark fibers are great for activities involving endurance. Walking and running are generally powered by the contraction of aerobic fibers.

White fibers, also called fast-twitch fibers or anaerobic fibers, are used for rapid, short-term activities like fleeing from danger. These fast-twitch muscles are able to contract more quickly than the dark, slow-twitch muscles. However, they fatigue very quickly. These fibers operate in an anaerobic mode, a mode not requiring the continuous input of oxygen. To fuel their contraction, white fibers take up the starch glygogen, stored in the muscle fibers. The glycogen stores are quickly depleted so the rapid contraction of the white fibers is necessarily limited in duration.

In life, muscles made mostly of white fibers appear translucent and glossy. When cooked, the proteins in the muscle fibers denature and coagulate, resulting in the white, opaque appearance we associate with a chicken or turkey breast.

The myoglobin in the dark muscles also breaks down during cooking, imparting the brownish color to the meat. The breakdown of myoglobin also makes a steak brown when it is cooked.

Birds that migrate long distances have breast muscles made mostly of dark muscle fibers to enable long bouts of strenuous flight. Ducks and geese have breast muscles made of aerobic fibers and are dark when cooked. Wild Turkeys do not fly for great distances. These birds have breast muscles that contain fewer dark fibers than a duck but more dark fibers than a domesticated turkey.

Domesticated turkeys have far larger breast muscles than Wild Turkeys. Selective breeding by turkey farmers has led to the increase in these muscles. The breast muscles of a male turkey are so massive that the tom turkeys are incapable of getting close enough to a hen turkey to mate. Domesticated turkeys are produced by artificial insemination.

In a cooked turkey or chicken, you can see two distinct muscles in the breast: the smaller supracoracoideus (closer to the base of the breastbone) and the much larger pectoralis muscle. Both attach to the upper wing bone, the humerus. The pectoralis pulls the wing down, providing the power for flight. The supracoracoideus muscle pulls the wing back up in preparation for the next power stroke.

How does a muscle below the wing raise the wing? The supracoracoideus runs through a canal between the humerus, the scapula and the coracoid bone to attach on the upper side of the humerus. With a downward tug, the wing is raised.

4 0
3 years ago
Why does hemoglobin make blood red?​
choli [55]

Answer:

Human blood is red because of the protein hemoglobin, which contains a red-colored compound called heme that's crucial for carrying oxygen through your bloodstream

Explanation:

RBCs contain hemoglobin , a protein that carries oxygen. Blood gets its bright red color when hemoglobin picks up oxygen in the lungs. As the blood travels through the body, the hemoglobin releases oxygen to the different body parts.

8 0
3 years ago
What do we call the white solid hog fat used as a lubricant in cooking?
Artist 52 [7]

Answer:

Lard

Explanation:

Lard is fat from a pig, in perfect sanitary condition . It is obtained by fusion of the adipose tissues  from pigs, separating fat from  other parts of tissues. Lard should be white, tasteless, with a weak smell, and  grainy texture; with a melting temperature of 26 to 31 ° C

7 0
3 years ago
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