Nokea
What term describes the increased affinity of antibodies during a secondary response?
- A. Isotype switching
- B. Affinity maturation
- C. Somatic recombination
- D. Clonal expansion
Correct Answer: B
Rationale: The correct answer is B: Affinity maturation. During a secondary immune response, B cells undergo somatic hypermutation, leading to the production of antibodies with higher affinity for the antigen. This process occurs in germinal centers within secondary lymphoid organs. Isotype switching (A) refers to the change in antibody class but not affinity. Somatic recombination (C) is the process of creating diverse antibody repertoires. Clonal expansion (D) involves the proliferation of antigen-specific B cells but does not directly address affinity enhancement.
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Which of the following processes does not require the involvement of an antigen-specific T helper cell?
- A. Somatic hypermutation
- B. VDJ gene rearrangement
- C. Immunoglobulin class switching
- D. Memory cell differentiation
Correct Answer: B
Rationale: Correct Answer: B (VDJ gene rearrangement)
Rationale:
1. VDJ gene rearrangement occurs during B cell development in the bone marrow, independent of T helper cells.
2. Somatic hypermutation and immunoglobulin class switching require T helper cell interactions.
3. Memory cell differentiation also involves T helper cells for activation and differentiation.
4. Therefore, VDJ gene rearrangement is the only process not directly dependent on antigen-specific T helper cells.
What is the central component of the complement system?
- A. C1
- B. C2
- C. C3
- D. C5
Correct Answer: C
Rationale: The correct answer is C: C3. C3 is the central component of the complement system as it plays a crucial role in both the classical and alternative pathways by forming the C3 convertase enzyme. This enzyme initiates the cascade of reactions leading to opsonization, chemotaxis, and cell lysis. Choices A, B, and D are incorrect as C1 is the initiator of the classical pathway, C2 is involved in the formation of the C3 convertase, and C5 is necessary for the formation of the membrane attack complex.
A pregnant client requires immediate but temporary protection from chickenpox. Which type of immunization would be required?
- A. Naturally acquired active immunization
- B. Artificially acquired active immunization
- C. Passive immunization
- D. Artificially acquired passive immunization
Correct Answer: D
Rationale: Passive immunization provides immediate but temporary protection by introducing pre-formed antibodies which is crucial for a pregnant client who cannot wait for an active immune response.
Priority Decision: Key interventions for treating soft tissue injury and resulting inflammation are remembered using the acronym RICE. What are the most important actions for the emergency department nurse to do for the patient with an ankle injury?
- A. Reduce swelling, shine light on wound, control mobility, and elicit the history of the injury
- B. Rub the wound clean, immobilize the area, cover the area protectively, and exercise that leg
- C. Rest with immobility, apply a cold compress, apply a compress bandage, and elevate the ankle
- D. Rinse the wounded ankle, image the ankle, carry the patient, and extend the ankle with imaging
Correct Answer: C
Rationale: RICE stands for Rest, Ice, Compression, and Elevation, which are critical steps in managing acute soft tissue injuries like sprains. These actions help reduce swelling, limit further damage, and promote healing.
What chemicals are responsible for the flavor and holes in Swiss cheese?
- A. lactate, oxygen
- B. propionic acid, carbon dioxide
- C. acetic acid, carbon dioxide
- D. ethanol, hydrogen
Correct Answer: B
Rationale: The correct answer is B: propionic acid, carbon dioxide. Propionic acid is produced by bacteria in Swiss cheese, contributing to its nutty flavor. The bacteria also produce carbon dioxide, which forms the characteristic holes. Lactate (A) is a byproduct of bacteria in cheese but not responsible for the flavor or holes. Acetic acid (C) is not commonly found in Swiss cheese. Ethanol (D) and hydrogen are not involved in the flavor or hole formation.