[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"kakomon-q-2023-ippan-76":3},{"slug":4,"exam_year":5,"exam_round":6,"section":7,"section_code":8,"number":9,"body":10,"choices":11,"correct_indices":28,"explanation":29,"has_explanation":21,"tags":30},"2023-ippan-76",2023,1,"一般","ippan",76,"乳び血漿の原因となる物質はどれか。",[12,15,18,22,25],{"index":6,"body":13,"is_correct":14},"胆汁酸",false,{"index":16,"body":17,"is_correct":14},2,"ビリルビン",{"index":19,"body":20,"is_correct":21},3,"中性脂肪",true,{"index":23,"body":24,"is_correct":14},4,"グルコース",{"index":26,"body":27,"is_correct":14},5,"アルブミン",[19],"正答は3（中性脂肪）。乳び血漿（白く濁った血漿）は、血中に中性脂肪（トリグリセリド）を多く含むカイロミクロンが増えることで生じる。1胆汁酸・2ビリルビン・4グルコース・5アルブミンは、血漿を白濁させる乳びの原因物質ではない。よって中性脂肪。**覚え方**: 乳び血漿（白濁）＝中性脂肪（脂質）が多い。食後や脂質代謝異常でみられる。",null]