The nurse will administer antibiotics.
- Anxiolytic and sedative preoperative drug therapy (premedication) aims to lessen these pressures. Benzodiazepines are most frequently used for this purpose due to their effective anxiolytic activities, great tolerance, and few adverse effects.
- Any heart valve that has been damaged or is ill is said to have valvular heart disease. Valve illness has a number of causes. Right and left atria, as well as right and left ventricles, make up the four chambers and four valves of a typical heart.
- The bicuspid or mitral valve, which is located between the left atrium and left ventricle, permits blood to pass from one chamber to the other.
- Blood can move from the right atrium to the right ventricle thanks to the tricuspid valve.
The correct answer is antibiotics.
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Answer:
egg cells
Explanation:
The ovaries produce the egg cells, called the ova or oocytes. The oocytes are then transported to the fallopian tube where fertilization by a sperm may occur. The fertilized egg then moves to the uterus, where the uterine lining has thickened in response to the normal hormones of the reproductive cycle.
Femotidine act primarily to INHIBIT GASTRIC ACID SECRETIONS. The drug is typically used to treat ulcer of the stomach and intestines and to also treat conditions in which there is too much gastric acid secretions. The drug can be taken with or without food. The nurse should include all these information in her teaching plan.
A food handler should test the temperature of food Servsafe by placing the thermometer stem into the thickest part of the food.
Ensure food handlers understand that food things ought to be checked and the way typically. Equip every food handler with the right thermometers. Record temperatures frequently and keep a record of once the temperatures were taken. place the measuring system stem into the thickest a part of the food.
There ar 3 necessary temperatures to recollect once cookery meat or eggs at home: Eggs and every one ground meats should be grilled to 160°F; poultry and fowl to 165°F; and recent meat steaks, chops and roasts to 145°F. Use a thermometer to visualize temperatures.
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