Awoman at 26 weeks of gestation is being assessed to determine whether she is experiencing preterm labor. which finding indicates that preterm labor is occurring? a. the cervix is effacing and dilated to 2 cm. b. irregular, mild uterine contractions are occurring every 12 to 15 minutes. c. fetal fibronectin is present in vaginal secretions. d. estriol is not found in maternal saliva.

A. The cervix is effacing and dilated to 2 cm.

Explanation:

PRETERM LABOUR:

DEFINITION:

Preterm labor is defined as labor or delivery that occurs before 37 weeks of gestation.

DIAGNOSIS

A pregnant patient is said to be undergoing preterm labor if:

Fetal Fibronectin is a glycoprotein that if found in vaginal secretion between 24 and 34 weeks of gestation is an excellent predictor of preterm labor and indicates that the patient is at high risk of undergoing of preterm labor.

Similarly, increased levels of maternal salivary estriol is a predictor of preterm labor.

Coming back to the answer choices,

A. The cervix is effacing and dilated to 2 cm.

This is the correct answer choice as effacement of cervix and dilation of cervix upto 2cm or greater is a diagnostic feature of preterm labor.

B. Irregular, mild uterine contractions are occurring every 12 to 15 minutes.

Regular uterine contractions at least 1 in 10 minutes is diagnostic of preterm labor. Therefore this is the incorrect answer choice. However, Uterine contractions equal to or greater than 4 per hour is a good predictor that patient will undergo preterm labor.

C. Fetal fibronectin is present in vaginal secretions.

Presence of fetal fibronectin in vaginal secretions is an excellent predictor of preterm labor. Therefore, this answer choice is inappropriate.

D. Estriol is not found in maternal saliva.

Elevated maternal salivary estriol is a predictor of preterm delivery. Therefore, this answer choice is also incorrect.

answer: glucoamylase presented optimum activity at temperature of 55â°c, and, in the glycosidic bonds from the non-reducing ends of starch, resulting in the production of glucose. source and type of fermentation can affect the enzyme's properties

credit to kalahira

the correct answer should be false

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