Nursing Elites

1. What is the fatty substance that coats axons to insulate, protect, and speed up impulses?

• A. Myelin
• B. Dendrite
• C. Neuron
• D. Synapse

Correct answer: A

Rationale: The correct answer is 'Myelin.' Myelin is a fatty substance that functions as an insulator for axons, providing protection and enhancing the speed of electrical impulses along neurons. This insulation is essential for ensuring efficient and rapid communication within the nervous system. Choices B, C, and D are incorrect. Dendrites are branched extensions of a neuron that receive signals, neurons are the basic building blocks of the nervous system that transmit information, and synapses are the junctions between neurons where communication occurs.

2. Where is the major site for nutrient absorption in the digestive system?

• A. Mouth
• B. Stomach
• C. Small intestine
• D. Large intestine

Correct answer: C

Rationale: The small intestine is recognized as the major site for nutrient absorption in the digestive system. It plays a crucial role in the digestion and absorption of nutrients from food. The small intestine's villi and microvilli provide a large surface area specialized for absorbing nutrients like carbohydrates, proteins, fats, vitamins, and minerals. This efficient absorption process is essential for supplying the body with the necessary nutrients for energy production, growth, and overall functioning. The mouth is primarily involved in the initial stages of digestion through mechanical and chemical breakdown of food. The stomach aids in further mechanical and chemical digestion but is not the primary site for nutrient absorption. The large intestine's main function is to absorb water and electrolytes, not nutrients.

3. Which part of the digestive system is primarily responsible for absorbing nutrients?

• A. Stomach
• B. Small intestine
• C. Esophagus
• D. Large intestine

Correct answer: B

Rationale: The small intestine is the primary site for nutrient absorption in the digestive system. It is lined with specialized cells that facilitate the absorption of nutrients such as carbohydrates, proteins, fats, vitamins, and minerals into the bloodstream for distribution throughout the body. While the stomach plays a role in digestion by breaking down food with acid and enzymes, the actual absorption of nutrients occurs mainly in the small intestine. The esophagus is responsible for transporting food from the mouth to the stomach, but it does not absorb nutrients. The large intestine primarily absorbs water and electrolytes, not nutrients.

4. During exercise, oxygen is used to convert glucose into energy for muscles. This process is called:

• A. Aerobic respiration
• B. Anaerobic respiration
• C. Glycolysis
• D. Lactic acid fermentation

Correct answer: A

Rationale: Aerobic respiration is the process by which cells use oxygen to convert glucose into energy. This process occurs in the mitochondria of cells and is the most efficient way to produce energy during exercise. Anaerobic respiration and glycolysis are alternative pathways for energy production when oxygen is limited, typically occurring during high-intensity exercise. Lactic acid fermentation, on the other hand, occurs in the absence of oxygen and leads to the production of lactic acid, causing muscle fatigue and soreness.

5. Mrs. Jones's class is conducting an experiment. They will substitute artificial sweetener for sugar in a cookie recipe to determine the effect on the overall color of the baked cookies. Which of the following should be included in the instructions for the experiment?

• A. When preparing the batch that includes artificial sweetener, 20% more water should be included.
• B. The bake temperature should be decreased from 425°F to 400°F.
• C. The batch with artificial sweetener should be baked on a stainless steel sheet.
• D. Ingredient proportions, bake time, bake temperature, and cookie sheet material should all be kept the same between the two batches.

Correct answer: D

Rationale: To ensure a valid comparison and isolate the impact of the artificial sweetener, the experiment should maintain consistency in all factors except the sugar substitution. By keeping ingredient proportions, bake time, bake temperature, and cookie sheet material the same, any observed differences in the color of the cookies can be attributed to the artificial sweetener rather than other variables. Choices A, B, and C introduce additional variables that could confound the results. Choice A would alter the consistency of the recipe by adjusting the water content, Choice B would introduce a change in baking temperature which could affect the outcome, and Choice C suggests a change in the type of baking sheet used, potentially impacting the baking process and results. Therefore, maintaining consistency in all other factors except for the sugar substitution is crucial for a reliable experiment.

Similar Questions