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阑尾动脉发自 ( )

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  • 【名词&注释】

    血小板、胆固醇(cholesterol)、细胞内(intracellular)、郭沫若、组织液(tissue fluid)、动脉血二氧化碳分压(arterial carbondioxide partial pressure)、盐浓度(salt concentration)、内环境(internal environment)、豆科植物(legume)、《蔡文姬》

  • [单选题]阑尾动脉发自 ( )

  • A. 右结肠动脉
    B. 回肠动脉
    C. 空肠动脉
    D. 回结肠动脉
    E. 中结肠动脉

  • 查看答案&解析 点击获取本科目所有试题
  • 举一反三:
  • [单选题]Why do you think they had not a backup computer?
  • A. Because it was easy down.
    B. Because it was very expensive.
    C. Because it was not advanced enough.
    D. Because it was not as big as the main computer.

  • [单选题]土壤细菌和豆科植物(legume)的根系所形成的共生体称为( )
  • A. 菌根
    B. 根瘤
    C. 菌丝
    D. 子实体

  • [单选题]细胞生活的内环境(internal environment)是指而言 ( )
  • A. 体液
    B. 血液
    C. 细胞外液
    D. 组织液
    E. 细胞内液

  • [单选题]在休克监测中,哪项观察结果表示预后极差甚至死亡率可达100%( )
  • A. 中心静脉压低于0.49kPa
    B. 肺动,脉压超过4.0kPa
    C. 乳酸盐浓度(salt concentration)超过8.mmol/L
    D. 动脉血二氧化碳分压高于5.33kPa
    E. 血小板计数低于8.0×109/L

  • [单选题]下列作品属于郭沫若所创作的一组是( )
  • A. 《北方》、《红烛》、《屈原》
    B. 《女神》、《死水》、《屈原》
    C. 《女神》、《尝试集》、《猛虎集》
    D. 《屈原》、《虎符》、《蔡文姬》

  • [单选题]Eggs are my favorite food. I like them (21) , hard-boiled, scrambled, or poached. 1 eat eggs for (22) , lunch, and dinner. I eat eggs here, there, and everywhere!Eggs taste great. You can eat them by (23) or as part of any meal. Eggs are (24) used as an ingredient in many prepared foods. Can you think of any foods that contain (25) ?
  • A. Eggs are really a perfect food. They are (26) in most of the nutrients we need to maintain good (27) . When a baby chicken develops (28) an egg, the egg (29) and yolk are the only foods they need.
    B. Many people believe that eggs are (30) . They point out that eggs contain a very high amount of
    C. cholesterol(胆固醇). Too (31) of one kind of cholesterol in our blood can cause he-art disease.
    D. There is no evidence that eggs (32) the harmful cholesterol in our blood. When we eat foods that are
    E. (33) in cholesterol, our bodies make (34) of it to balance, or adjust.
    F. If you want to enjoy a tasty and healthy food, eat plenty of (35) .
    G. 21.
    H. fried
    I. cooked
    J. eaten
    K. decorated

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