Nursing Elites

1. What are the two layers of the spinal cord?

• A. White matter and grey matter
• B. Epithelial and connective tissue
• C. Adipose and muscular tissue
• D. Dermis and hypodermis

Correct answer: A

Rationale: The correct answer is A: White matter and grey matter. The spinal cord is composed of an exterior layer of white matter, which surrounds an interior core of grey matter. White matter consists mainly of myelinated axons, while grey matter contains cell bodies, dendrites, and unmyelinated axons. White matter is responsible for transmitting nerve signals up and down the spinal cord, while grey matter processes sensory information and initiates motor commands. The other choices (B, C, D) are incorrect as they do not represent the anatomical layers of the spinal cord. Epithelial and connective tissue, adipose and muscular tissue, dermis, and hypodermis are not the layers of the spinal cord but are found in other parts of the body such as skin and organs.

2. T cells in the immune system can be categorized into different types. What type of T cell directly kills infected body cells?

• A. Helper T cells
• B. Cytotoxic T cells
• C. Regulatory T cells
• D. Memory T cells

Correct answer: B

Rationale: Cytotoxic T cells directly kill infected body cells by recognizing specific antigens on the surface of infected cells and releasing cytotoxic substances to induce cell death, eliminating the infected cells. Helper T cells assist in coordinating the immune response, regulatory T cells help maintain immune tolerance, and memory T cells mount a faster and stronger response upon re-exposure to a previously encountered antigen. Therefore, the correct answer is cytotoxic T cells as they play a crucial role in directly targeting and destroying infected cells.

3. What is the term for the ability of a substance to dissolve in another substance?

• A. Solubility
• B. Miscibility
• C. Immiscibility
• D. Reactivity

Correct answer: A

Rationale: Solubility is the property that describes the ability of a substance to dissolve in another substance. When a substance is soluble in another, it means it can form a homogeneous solution by dispersing at a molecular level within the solvent. Miscibility, on the other hand, refers to the ability of two liquids to mix and form a homogeneous solution. Immiscibility indicates the inability of substances to mix to form a homogeneous solution. Reactivity pertains to the ability of a substance to undergo chemical reactions, which is distinct from the concept of solubility.

4. Which of the following is NOT a characteristic of a chemical reaction?

• A. Formation of new substances
• B. Release or absorption of energy
• C. Change in color
• D. Change in temperature

Correct answer: C

Rationale: A change in color is not always a characteristic of a chemical reaction. While some chemical reactions may result in a change in color, it is not a universal characteristic of all chemical reactions. The formation of new substances, release or absorption of energy, and change in temperature are commonly associated with chemical reactions. Therefore, the correct answer is C, as it does not always occur in every chemical reaction.

5. Based on the following evidence, what is the most likely reason that spoiled food left out in the open often contains fly larvae?

• A. The spoiled food evolves into fly larvae.
• B. Since the food is left out in the open, flies lay eggs in the food.
• C. Fly larvae are spontaneously generated by the spoiled food.
• D. People only imagine they see fly larvae in the spoiled food.

Correct answer: B

Rationale: The correct answer is B. Flies laying eggs in the food when it is left exposed to the air is a common occurrence and a logical explanation for the presence of fly larvae in spoiled food. Choice A is incorrect as food cannot evolve into fly larvae; fly larvae come from eggs laid by flies. Choice C is incorrect as fly larvae do not spontaneously generate from spoiled food but rather develop from eggs laid by flies. Choice D is incorrect as the presence of fly larvae in spoiled food is a real phenomenon, not merely imagined by people.

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