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MBBS I (First) Professional Examination 2011-12 Course Code:MBS102 Paper ID: 0322206 Physiology -II Time: 2 Hours 40 Minutes Max Marks: 40 Note: Attempt all questions. Draw proper diagrams to support your answer. Part ‘B’ 1. Describe the heart sounds and comment on their clinical significance. (8) 2. Describe the composition and function of salivary juice. Also comment on the regulation of salivary secretion. (8) 3. Describe the reaction of oxygen with hemoglobin and the oxygen hemoglobin dissociation curve. (8) 4. a) b) Comment on the following: Glomerular filtration rate Blood groups a) b) c) d) Write short notes on: SA Node Erythropoietin Surfactant Renin 5. (4+4) (2x4=8) MBBS I (First) Professional Examination 2011-12 Roll No. Student’s Name Student’s Signature Invigilator’s Signature Course Code:MBS102 Paper ID: 0322206 Physiology - II Part ‘A’ Time: 20 Minutes Max Marks: 10 Note: 1. Attempt all questions and return this part of the question paper to the invigilator after 20 Minutes. 2. Please tick (√) correct one only. Cutting, overwriting or any other marking are not allowed. 3. For answering please use Ball- pen only. c) CO d) NO2 Q.1 Renal plasma flow can be measured by performing: Q.6 In chloride shift, which ion moves out of a) PAH clearance RBC into plasma: b) Inulin clearance Na a) b) H c) Urea clearance HCO3 c) d) K d) Creatinine clearance Q.7 Movement of which muscle accounts for Q.2 Which post of nephron dip deeper into 75% of change in intrathorasic volume medullarg interstitium from during quiet inspiration: juxtramedollary nephrons as compared to a) Diaphragm cortical nephrons: b) Internal intercostals a. PCT c) External intercostals b. DCT d) Anterior abdominal wall muscles c. Loop of Henle d. Collecting ducts Q.8 Tone of muscles of which of the structures show circadian rhythoi: Q.3 Fluid becomes hypotonic in distal a) Oesophagus consoluted tubule because thick ascending b) Trachea limb of loop of henle reabsorbs: c) Bronchioles a) High quantity of Na+ d) Stomach b) High quantity of Clc) Low amount of water Q.9 Plasma osmotic pressure is maintained to a d) High quantity of K+ large extent by: a) Globutea Q.4 Glucose and amino acids are absorbed from b) Fibrinogen proximalcixcoluted tubule mostly by: c) Albumin a) Primary actioe transport d) Immuno globulins b) Secondary actioe transport c) Diffusion Q.10 Sickle cell anemia confers resistance to: d) Fairlrtated diffusion a) Choleria b) Malaria Q.5 Hemoglobin show highest affinity to c) Arthritis combine with: d) Viral hepatitis a) O2 b) CO2 PTO Q.11 Q.12 The organ that acts as blood filter that removes spherocytes and other abnormal cells from blood is: a) Spleen b) Liver c) Lymph nodes d) Thyrous On injury to blood vessel, platelets adhere to the exposed collagen and: a) Thrombopoietin b) Vitamin K c) ADP d) Von Willebrand factor Q.13 Depolarization in ventricular muscle fiber in heart occurs due to rapid influx of: a) K+ b) Cl+ c) Na d) Ca2+ Q.14 Which one of the structures is the only conducting pathway between astria and vent rides : a) SA node b) AV node c) Interventricular septum d) Intevatrial septum Q.15 Mean blood pressure is equal to the: a) Diastolic pressure plus one third systolic pressure. b) Systolic pressure plus one third pulse pressure c) Diastolic pressure plus one third pulse pressure d) Systolic pressure plus one third diasfolic pressure of of of of Q.16 The strength of the arterial pulse is determined by: a) Systolic pressure b) Diastolic pressure c) Pulse pressure d) Mean pressure Q.17 Frequency of basic electric rhythm (BER) is highest at the level: a) Duodinum b) Proxinaal jejunum c) Distal jejunum d) Ileum Q.18 Brush border is present at the apical surface of epithielial cells of: a) b) c) d) Oesophagus Stomach Colon Small intestine Q.19 Which one of the bile juice components undergo enterohepatic circulation: a) Cholisterol b) Bibirubin HCO3 c) d) Bile salts Q.20 Presence of which of the components in diet in sufficient amounts can reduce the incidence of diverticulitis, cancer colon, diabetes mellitus and coronary heart disease: a) Fiber b) Proteins c) Vitamin C d) Fats