Which clinical laboratory finding is expected with diabetes insipidus?
Normal serum glucose level
Low serum sodium level
Normal serum sodium level
Elevated serum glucose level
The Correct Answer is C
Diabetes insipidus is a disorder that causes the kidneys to produce large amounts of dilute urine, resulting in dehydration and thirst. Diabetes insipidus is not related to diabetes mellitus, which affects blood glucose levels. Therefore, diabetes insipidus does not affect serum glucose levels, which are expected to be normal.
However, diabetes insipidus can affect serum sodium levels, which are a measure of the concentration of salt in the blood. Due to the loss of water from the body, serum sodium levels can become high (hypernatremia) in diabetes insipidus. However, if the patient drinks enough fluids to compensate for the urine output, serum sodium levels can remain normal.
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Related Questions
Correct Answer is A
Explanation
Respiratory alkalosis is a condition where the blood's pH is elevated due to excessive removal of CO2 from the body. This can occur when the breathing rate is too fast or deep, such as in response to hypoxia, anxiety, fever, or lung disease. When CO2 is removed from the blood, less H2CO3 is formed, which raises the blood's pH by decreasing the concentration of H+ and HCO3- . A normal blood pH is between 7.35 and 7.45, and a normal partial pressure of arterial carbon dioxide (PaCO2) is between 35- and 45 mm Hg. Therefore, a patient with respiratory alkalosis would have a higher-than-normal pH and a lower-than-normal PaCO2.
Correct Answer is C
Explanation
Vitamin B12 is a water-soluble vitamin that is involved in the production of red blood cells, DNA synthesis, and nerve function. Vitamin B12 deficiency can cause anemia, neurological problems, and cognitive impairment. Vitamin B12 deficiency can be attributed to alcoholism because alcohol interferes with the absorption and metabolism of vitamin B12 in the stomach and liver. Alcohol also damages the lining of the intestines, where vitamin B12 is absorbed from food sources.
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