HESI A2
HESI A2 Version 1 Anatomy and Physiology Questions
Question 1 of 5
Which advice would be appropriate to offer a person who has very active apocrine glands?
Correct Answer: A
Rationale:
Question 2 of 5
A tissue examined under the microscope exhibits the following characteristics: cells found on the internal surface of the stomach, no extracellular matrix, tall and thin cells, and no blood vessels in the tissue. What type of tissue is this?
Correct Answer: A
Rationale: The correct answer is A: Epithelial. Epithelial tissue is characterized by cells tightly packed together that form a protective barrier on internal and external body surfaces. The description in the question matches the characteristics of epithelial tissue found lining the internal surface of organs like the stomach. This type of tissue lacks blood vessels and typically does not contain an extracellular matrix, which is a defining feature of connective tissue. Muscle tissue is composed of cells capable of contraction and relaxation, while cartilage is a type of connective tissue consisting of specialized cells embedded in a matrix.
Question 3 of 5
What cavity of the heart normally has the thickest wall?
Correct Answer: C
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.