1. What is the tough, fibrous tissue that connects bones at joints called?

A. Cartilage
B. Ligaments
C. Tendons
D. Fascia

Correct answer: B

Rationale: The correct answer is B: Ligaments. Ligaments are the tough, fibrous tissue that connects bones at joints. They provide stability and support to the joints, preventing excessive movement that could result in injury. Cartilage is a smooth, rubbery tissue that covers the ends of bones and cushions joints. Tendons are fibrous cords that attach muscles to bones, allowing for movement. Fascia is a connective tissue that surrounds muscles, groups of muscles, blood vessels, and nerves, providing support and protection. Therefore, in this case, the term that specifically refers to the tissue connecting bones at joints is ligaments.

2. Which of the following is a characteristic of alkenes?

A. They have a double bond between carbon atoms.
B. They are saturated hydrocarbons.
C. They contain only single bonds.
D. They are derivatives of ammonia.

Correct answer: A

Rationale: Alkenes have a double bond between carbon atoms, making them unsaturated hydrocarbons. The other choices do not accurately describe alkenes.

3. The pancreas releases a number of digestive enzymes into the small intestine. Which of the following enzymes is NOT produced by the pancreas?

A. Trypsin (protein digestion)
B. Amylase (carbohydrate digestion)
C. Lipase (fat digestion)
D. Lactase (sugar digestion)

Correct answer: B

Rationale: The correct answer is B: Amylase (carbohydrate digestion). The pancreas produces digestive enzymes that aid in breaking down food components. Trypsin is produced by the pancreas for protein digestion, lipase for fat digestion, and lactase is an enzyme produced in the small intestine for breaking down lactose (sugar). Amylase, on the other hand, is primarily produced in the salivary glands and the pancreas to break down carbohydrates into simple sugars. Therefore, amylase is not a pancreatic enzyme for digestion, making it the correct answer in this question.

4. The term "magic number" in nuclear physics refers to specific numbers of protons or neutrons that contribute to:

A. Increased nuclear instability
B. Enhanced radioactive decay rates
C. Exceptional stability of the nucleus
D. All of the above

Correct answer: C

Rationale: The term "magic number" in nuclear physics refers to specific numbers of protons or neutrons that result in exceptional stability of the nucleus. When the number of protons or neutrons in a nucleus align with a magic number, the nucleus is more stable and less likely to undergo spontaneous radioactive decay. This stability is due to the arrangement of nucleons within the nucleus, leading to lower energy states and increased binding energy. Magic numbers play a crucial role in determining the overall stability and behavior of atomic nuclei. Therefore, the correct answer is C: "Exceptional stability of the nucleus."

5. Describe the concept of inertia in terms of Newton's first law.

A. Objects in motion tend to remain in motion unless acted upon by an external force
B. Objects at rest tend to remain at rest unless acted upon by an external force
C. An object's resistance to a change in its state of motion
D. The force required to lift an object

Correct answer: c

Rationale: Inertia refers to an object's tendency to maintain its current state of motion (either at rest or in motion) unless acted upon by an external force.

6. How many amino acids can make up a protein?

A. 10-20
B. 50-100
C. 100-500
D. 1000+

Correct answer: A

Rationale: Rationale: Proteins are made up of long chains of amino acids. There are 20 standard amino acids that are commonly found in proteins. The sequence and arrangement of these amino acids determine the structure and function of a protein. While proteins can vary in size and complexity, the number of amino acids typically ranges from around 10 to 20 in smaller proteins to hundreds or even thousands in larger proteins. Therefore, the range of 10-20 amino acids is the most accurate representation of the number of amino acids that can make up a protein.