VARIANT 9

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VARIANT 9

Test 1. What food causes toxicoinfection more often?

A. canned vegetables of home preparation

B. vegetables, fruits, cakes

C. meat products

D. fish products

E. bread products

Test 2. What symptoms is not characteristic for botulism:

A. decrease of sight, “fog” before eyes

B. dryness in a mouth, disorder of swallowing

C. ptosis, midriasis, absence of reaction of pupils to light

D. psychomotor excitation, hyperemia of skin, hallucination

Test 3. What is necessary to deliver to laboratory for confirmation of the diagnosis of an alimentary poisoning?

A. water after gastric lavage

B. all products consumed for last 2 days

C. feces, vomiting masses

D. suspicious products of meals

E. feces on worms ova

Test 4. What substances can cause poisonings with composition got from utensils to meals?

A. Nitrates

B. Zinc

C. Iron

D. lead, cooper

E. E. fluorine

Test 5. What clinical form is absent in toxinfection?

A. gastroenteritis

B. hemolytic jaundice

C. choleroid

D. grippe-form

E. typhus-form

Test 6. What products cause botulism more often?

A. milk

B. smoked fish

C. canned food

D. vegetables and fruits

E. bread

Test 7. What mushrooms contain muscarine:

A. fly-agaric

B. russule

C. cep

Test 8. Toxic plant Belladonna contains:

A. Histidine

B. Atropine

C. Arginine

D. Gelvellic acid

E. Cikutotoxin

Test 9. What product contains solanine?

A. raw beans

B. potatoes verdant

C. fresh cucumbers

D. beet

E. green tomatoes

Test 10. The goose eggs can cause:

A. staphylococcal intoxication

B. salmonellosis

C. typhoid fever

D. aphlotoxicosis

E. botulism

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