HESI A2
HESI A2 Version 1 Anatomy and Physiology Questions
Question 1 of 5
What is the name of the structure that prevents food from entering the airway?
Correct Answer: D
Rationale: The structure that prevents food from entering the airway is the epiglottis. The epiglottis is a flap of cartilage located behind the tongue at the top of the larynx. During swallowing, the epiglottis covers the opening of the trachea, directing food and liquids to the esophagus instead of entering the airway. This mechanism ensures that food safely passes into the digestive system, avoiding any blockage of the respiratory pathway.
Question 2 of 5
What substance makes up the pads that provide support between the vertebrae?
Correct Answer: B
Rationale: Cartilage is the substance that makes up the pads providing support between the vertebrae. These pads, known as intervertebral discs, consist of tough outer layers of fibrous cartilage and a gel-like inner core. Cartilage plays a crucial role in cushioning the vertebrae, absorbing shock, and maintaining flexibility in the spine.
Question 3 of 5
A sprain occurs when there is a tear in which structure?
Correct Answer: B
Rationale:
Question 4 of 5
Which of the following hormones decreases the concentration of blood glucose?
Correct Answer: A
Rationale: Insulin is the hormone responsible for decreasing the concentration of blood glucose levels by promoting the uptake and storage of glucose in cells. When blood glucose levels rise, insulin is released to help cells absorb excess glucose, thereby lowering its concentration in the bloodstream. Glucagon, growth hormone, and glucocorticoids, in contrast, all play roles in increasing blood glucose levels through different mechanisms.
Question 5 of 5
During digestion, what does the stomach muscle churn and mix food into, turning it into a soupy substance known as which of the following?
Correct Answer: C
Rationale: The correct answer is C: Chyme. During digestion, the stomach muscle contracts and mixes food with digestive juices, breaking it down into a thick, soupy liquid called chyme. This chyme is then slowly released into the small intestine for further digestion and absorption of nutrients.