ATI RN
microbiology a systems approach test bank Questions
Question 1 of 5
The branch of pharmacology that addresses drug amounts at various sites in the body after drug administration is called:
Correct Answer: B
Rationale: The correct answer is B: pharmacokinetics. Pharmacokinetics is the study of drug movement in the body, including absorption, distribution, metabolism, and excretion. It focuses on how the body processes a drug over time. Pharmacodynamics (A) is the study of the effects drugs have on the body. Pharmacotherapeutics (C) involves using drugs to treat diseases. Pharmacy (D) is the practice of preparing and dispensing medications. Pharmacokinetics specifically deals with drug concentrations at different body sites after administration, making it the most appropriate choice for this question.
Question 2 of 5
Which of the following diseases is transmitted via aerosols?
Correct Answer: A
Rationale: The correct answer is A: Psittacosis. This disease is transmitted via aerosols containing dried bird droppings or respiratory secretions from infected birds. When these aerosols are inhaled, the bacteria causing psittacosis enter the respiratory system and infect the individual. - B: Shigellosis is transmitted through contaminated food or water, not via aerosols. - C: Leptospirosis is transmitted through contact with water, soil, or food contaminated with the urine of infected animals, not via aerosols. - D: Giardiasis is transmitted through ingesting contaminated food or water, not via aerosols. Therefore, Psittacosis is the only disease in the list that is transmitted via aerosols, making it the correct answer.
Question 3 of 5
Study of bacteriological sputum specimens stained by the Ziel-Neelsen method revealed some bright-red acid-resistant bacilli that were found in groups or singularly. When inoculated onto the nutrient media, the signs of their growth show up on the 10-15 day. These bacteria relate to the following family:
Correct Answer: A
Rationale: The correct answer is A: Mycobacterium tuberculosis. 1. Bright-red acid-resistant bacilli indicate the presence of mycolic acids in the cell wall, characteristic of Mycobacterium species. 2. Found in groups or singularly suggests the clumping nature of acid-fast bacilli. 3. Growth appearing after 10-15 days on nutrient media is consistent with the slow growth rate of Mycobacterium tuberculosis. 4. Yersinia pseudotuberculosis (B) and Klebsiella rhinoscleromatis (D) are not acid-fast bacilli and do not match the growth characteristics described. 5. Histoplasma dubrosii (C) is a fungus, not a bacterium, and does not exhibit acid-fast staining or the described growth pattern.
Question 4 of 5
A 49-year-old countryman got an itching papule on the dorsum of his right hand. In the centre there is a vesicle with serosanginous exudate. Within the next 2 days the patient developed a painless edema of hand and forearm. On the 4th day the temperature rose to 38,5oC, in the right axillary region a large painful lymph node was found. One daybefore the onset of the disease the patient had examined a dead calf. What is the most likely diagnosis?
Correct Answer: D
Rationale: The most likely diagnosis is D: Lymphocutaneous tularemia. The key clues include exposure to a dead animal, vesicle with serosanginous exudate, painless edema progressing to lymph node involvement, and fever. Tularemia is caused by Francisella tularensis, commonly acquired through contact with infected animals. The characteristic ulcer at the site of entry, lymphadenopathy, and systemic symptoms point towards tularemia. Cutaneous anthrax (A) presents with a painless ulcer and black eschar. Bubonic plague (B) typically presents with buboes (swollen lymph nodes) and fever. Carbuncle (C) is a deep skin infection typically caused by Staphylococcus aureus.
Question 5 of 5
The food preparation process in which not all microorganisms are killed, but the number of microbes capable of spoiling the food or causing disease is reduced, is called
Correct Answer: B
Rationale: The correct answer is B: pasteurization. This process involves heating food to a specific temperature to kill harmful bacteria while preserving the flavor and quality of the food. Sanitation (A) refers to maintaining cleanliness to prevent contamination. Disinfection (C) involves killing most, but not all, microbes on surfaces. Purification (D) typically refers to the process of removing impurities, not specifically targeting microbes. In this case, pasteurization best describes the process of reducing harmful microbes in food without completely eliminating all microorganisms.
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