Nursing Elites

1. What does the term 'electron configuration' refer to in relation to an atom?

• A. The arrangement of electrons in an atom's orbitals.
• B. The number of protons in an atom's nucleus.
• C. The number of neutrons in an atom's nucleus.
• D. The number of electrons in an atom's valence shell.

Correct answer: A

Rationale: The electron configuration of an atom refers to the arrangement of electrons in the atom's orbitals. This arrangement determines the atom's chemical properties and behavior. The number of protons in an atom's nucleus (option B) is known as the atomic number, which defines the element. The number of neutrons in an atom's nucleus (option C) contributes to the atom's mass number. The number of electrons in an atom's valence shell (option D) is important for understanding the atom's reactivity and bonding behavior, but the electron configuration specifically refers to how electrons are distributed among the different orbitals in an atom.

2. Which of the following colligative properties refers to the elevation of the boiling point of a solution?

• A. Freezing point depression
• B. Vapor pressure lowering
• C. Osmotic pressure
• D. Boiling point elevation

Correct answer: D

Rationale: The correct answer is D, 'Boiling point elevation.' Boiling point elevation is a colligative property that describes the increase in the boiling point of a solvent when a non-volatile solute is added to it. This occurs because the presence of solute particles in the solvent lowers the vapor pressure of the solution, requiring a higher temperature to reach the same vapor pressure as the pure solvent. Choices A, B, and C are incorrect. Freezing point depression refers to the lowering of the freezing point of a solution, vapor pressure lowering is the reduction in vapor pressure due to the presence of solute particles, and osmotic pressure is the pressure required to prevent the flow of solvent molecules across a semipermeable membrane in osmosis.

3. Which of the following structures can serve as a passageway for both food and air?

• A. Esophagus
• B. Laryngopharynx
• C. Nasopharynx
• D. Trachea

Correct answer: B

Rationale: The correct answer is the Laryngopharynx. It is a common passageway for both food and air. The Esophagus (Choice A) is solely for transporting food from the throat to the stomach. The Nasopharynx (Choice C) is primarily involved in the passage of air. The Trachea (Choice D) is responsible for conducting air to and from the lungs and does not play a role in the passage of food.

4. What are the three layers of the skin?

• A. Epidermis, dermis, subdermis
• B. Epidermis, dermis, hypodermis
• C. Dermis, subdermis, hypodermis
• D. Epidermis, dermis, adipose layer

Correct answer: B

Rationale: The correct answer is B: Epidermis, dermis, hypodermis. The three layers of the skin are the epidermis (outer layer), dermis (middle layer), and hypodermis (inner layer of fat and connective tissue). The hypodermis is also known as the subcutaneous tissue and is primarily composed of adipose (fat) tissue, providing insulation and padding to the body. Choice A is incorrect as 'subdermis' is not a recognized layer of the skin. Choice C is incorrect as 'dermis' is the middle layer, not the outer layer. Choice D is incorrect as the layer below the dermis is the hypodermis, not specifically an 'adipose layer.'

5. In which regions of the digestive system is amylase produced?

• A. pancreas and salivary glands
• B. gall bladder and salivary glands
• C. gall bladder and liver
• D. pancreas and liver

Correct answer: A

Rationale: Amylase is an enzyme that breaks down carbohydrates into smaller sugars. It is produced in the pancreas and salivary glands. The salivary glands release amylase into the mouth during chewing, where it initiates the breakdown of carbohydrates. The pancreas also secretes amylase into the small intestine to further assist in carbohydrate digestion. Choices B, C, and D are incorrect as the gall bladder does not produce amylase, and the liver's primary function is not the production of amylase for carbohydrate breakdown.

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