anatomy of bones and joints

Question 1

fibrous jiont include

Answer 1

periodonal ligta
craial sutures
interossius membranes

Question 2

primary cartileous joints are

Answer 2

only hyaline

Question 3

secoary cartalige jionts are

Answer 3

fibrocartilage and hyaline

Question 4

syndrochoidsi is a

Answer 4

primary cartiluu joint

Question 5

sympis is a

Answer 5

secondary cartilgou joint

Question 6

interveral disik is a

Answer 6

synmphsis -0 secondary coalig joint

Question 7

groth plate is a

Answer 7

syncrois joiknt

Question 8

types of synocla iont inlcuew

Answer 8

condlaar, ball and socket, plane, saddle, pivot, hinge

Question 9

articlar coratlis has

Answer 9

high water contet, imperal abd stong under compion

Question 10

glycosaminoglycans are

Answer 10

unbrached polyscaois that are highly polar and attacted to water

Question 10

proteoglycans are

Answer 10

subclasses of glycotein and worping with gag atthced
help to add water

Question 10

femar pattella jion is a

Answer 10

hyaline joint - sychondosis - type 1

Question 10

fibrocarige jiont is a

Answer 10

knee articlar surface jiont

Question 11

glycoprotin are

Answer 11

protieins with carbs attahced to them
good for joint repair

Question 11

tranion and deep layer of artil cart have round chondyr that produce

Answer 11

protelgoyas e.g. aggrecan

Question 11

supercial layer of articl caritles is

Answer 11

chondroblastss that produce lubricin

Question 12

synovim is

Answer 12

a rich capoly netowrk that have synoce that prouce fluid in joint, it has no epitalt lining

Question 13

synphotes a

Answer 13

look like macrophge and remove debria, cna help to produce synoval fluid

Question 14

synvoices b

Answer 14

look like fibrobas and procue synovial fluid

Question 15

synova fluid is made up of

Answer 15

hyalonic acid and lubricin

Question 16

hyaloic acid work by

Answer 16

adding water to the join

Question 17

lubin work by

Answer 17

supply movemnt to teh dege of the jont

Question 18

with aging carlige

Answer 18

thines
loss of water content
increase collagne cross linking due to formato of advned glycation end procde