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. Antigen-antibody binding is the principle behind:

• A. Vaccination
• B. Disinfection
• C. Sterilization
• D. Antibiotic resistance

Correct answer: A

Rationale: Antigen-antibody binding is the principle behind vaccination. When a vaccine containing antigens (weakened or killed pathogens) is introduced into the body, the immune system produces antibodies that bind to these antigens. This binding triggers an immune response, leading to the production of memory cells that provide immunity against future infections by the same pathogen. Vaccination helps the body develop immunity without causing the disease itself, thereby protecting individuals from infectious diseases. Disinfection and sterilization involve different processes to eliminate or reduce pathogens on surfaces or objects. Antibiotic resistance is a phenomenon where bacteria evolve to resist the effects of antibiotics and is not directly related to antigen-antibody binding.

3. What type of energy is stored in food?

• A. Mechanical energy
• B. Kinetic energy
• C. Chemical potential energy
• D. Thermal energy

Correct answer: C

Rationale: Food stores energy in the form of chemical potential energy. This energy is released during digestion and metabolism to provide the body with the energy it needs to function. It is derived from the bonds within the molecules of food, such as carbohydrates, fats, and proteins. Choice A, mechanical energy, is incorrect as food does not store energy in the form of mechanical energy. Choice B, kinetic energy, is incorrect as kinetic energy is associated with the motion of objects, not stored in food. Choice D, thermal energy, is incorrect as thermal energy relates to heat energy, which is not the primary form of energy stored in food.

4. During a scientific investigation, what is intentionally changed or manipulated?

• A. The dependent variable.
• B. The control.
• C. The hypothesis.
• D. The independent variable.

Correct answer: D

Rationale: During a scientific investigation, the independent variable is intentionally changed or manipulated by the researcher to observe its impact or effect on the dependent variable. The independent variable is the one being tested or studied to see how it influences the dependent variable. In contrast, the dependent variable is the outcome or response that is measured in an experiment and is expected to change as a result of the manipulation of the independent variable. Choices A, B, and C are not directly altered during a scientific investigation but play different roles in the research process. Therefore, the correct answer is D - the independent variable.

5. What is the term for the distance between the center of a lens or curved mirror and its focal point?

• A. Aperture
• B. Focal length
• C. Refractive index
• D. Lens thickness

Correct answer: B

Rationale: The correct answer is B: Focal length. Focal length is the distance between the center of a lens or curved mirror and its focal point. It determines how strongly the lens converges or diverges light, affecting the image formation. Aperture, choice A, refers to the opening through which light enters the lens, controlling the amount of light passing through. Refractive index, choice C, measures how much light bends when passing through a medium, affecting the speed of light. Lens thickness, choice D, is the physical dimension of the lens, influencing optical properties and compatibility with frames.

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