Nursing Elites

1. What is the name for the hard, protective protein that makes up hair and nails?

• A. Collagen
• B. Keratin
• C. Elastin
• D. Fibrin

Correct answer: B

Rationale: Keratin is the correct answer as it is the hard, protective protein that comprises hair and nails. Collagen is a different type of protein found in connective tissues, providing structure and support. Elastin imparts elasticity to tissues, allowing them to stretch and recoil. Fibrin is a protein involved in the blood clotting process and is not related to the structure of hair and nails. Therefore, choices A, C, and D are incorrect in the context of the question.

2. Which type of joint allows for the widest range of motion, similar to the shoulder joint?

• A. Hinge joint
• B. Ball-and-socket joint
• C. Gliding joint
• D. Fixed joint

Correct answer: B

Rationale: The correct answer is B: Ball-and-socket joint. Ball-and-socket joints, like the shoulder joint, allow for the widest range of motion in multiple directions. This type of joint consists of a rounded bone (the 'ball') fitting into a cup-like socket, enabling movements such as flexion, extension, abduction, adduction, and rotation. Choice A, Hinge joint, allows movement in one plane, like a door hinge, and does not offer the same range of motion as a ball-and-socket joint. Choice C, Gliding joint, permits limited motion in various directions but not as wide as a ball-and-socket joint. Choice D, Fixed joint, does not allow any motion as it is immovable, unlike the shoulder joint which is highly mobile.

3. What is the initial step of the scientific method?

• A. construct a hypothesis
• B. make observations
• C. analyze data
• D. form a question

Correct answer: B

Rationale: The first step of the scientific method is to make observations. This involves collecting data and information about a specific phenomenon or problem. Observations serve as the basis for developing a question to be explored further. Forming a hypothesis (Choice A) comes after making observations, as the hypothesis is an educated guess to explain the observations. Analyzing data (Choice C) occurs later in the scientific method after data has been collected and experiments conducted. Forming a question (Choice D) is a crucial step but typically follows observations in the scientific process.

4. How will mildly elevated levels of thyroxine affect the heart rate?

• A. Stop the heart rate
• B. No effect
• C. Decrease the heart rate
• D. Increase the heart rate

Correct answer: D

Rationale: Mildly elevated levels of thyroxine will increase the heart rate. Thyroxine, a hormone produced by the thyroid gland, regulates metabolism. Elevated thyroxine levels can lead to increased metabolism, resulting in an elevated heart rate. Choice A is incorrect as mildly elevated thyroxine levels do not stop the heart rate. Choice B is incorrect because elevated thyroxine levels do have an effect on heart rate. Choice C is incorrect as elevated thyroxine levels typically lead to an increase rather than a decrease in heart rate.

5. Which statement is true regarding the process of digestion?

• A. Digestion of starch begins in the mouth.
• B. Amylase is produced by the stomach to help break down food in the upper intestine.
• C. The di- and tri-saccharides produced in early digestion are absorbed through the intestinal wall.
• D. Proteases are responsible for breaking down starches.

Correct answer: A

Rationale: The statement 'Digestion of starch begins in the mouth' is correct. Salivary amylase, an enzyme produced in the salivary glands, initiates the breakdown of starch into simpler sugars like maltose in the mouth before further digestion in the stomach. This initial breakdown of starch is crucial in the digestion of carbohydrates, marking the beginning of the digestive process. Choice B is incorrect because amylase is produced in the salivary glands, not the stomach. Choice C is incorrect because di- and tri-saccharides are further broken down into monosaccharides before absorption. Choice D is incorrect because proteases are enzymes that break down proteins, not starches.

Similar Questions