Multiple Choice
As part of proper handwashing, food handlers must scrub their hands and arms for at least:
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1. Introduction to Microbiology
Introduction to Microbiology
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Which of the following correctly identifies the three main components of whole blood after centrifugation?
A
Serum, leukocytes, and platelets
B
Plasma, leukocytes, and lymph
C
Plasma, buffy coat, and erythrocytes
D
Serum, erythrocytes, and lymphocytes
Verified step by step guidance1
Understand that whole blood, when centrifuged, separates into three distinct layers based on density: the top layer, the middle layer, and the bottom layer.
Identify the top layer as plasma, which is the liquid component of blood containing water, proteins, and dissolved substances.
Recognize the middle layer as the buffy coat, which contains leukocytes (white blood cells) and platelets; this layer is thin and appears between plasma and erythrocytes.
Know that the bottom layer consists of erythrocytes (red blood cells), which are the heaviest and settle at the bottom after centrifugation.
Match these components to the options given, confirming that the correct identification of the three main components after centrifugation is plasma, buffy coat, and erythrocytes.
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