Nursing Elites

1. What is the function of fascia in muscle tissue?

• A. to enclose, protect, support, and separate muscle tissue
• B. to connect muscle tissue to bone
• C. to serve as the contractile unit of muscle
• D. to slide past the actin protein cells in muscle to create contraction

Correct answer: A

Rationale: The correct answer is A: 'to enclose, protect, support, and separate muscle tissue.' Fascia is a connective tissue that surrounds muscles, providing structural support, protecting them from friction and injury, and helping in movement. Choice B is incorrect as tendons are responsible for connecting muscle tissue to bone. Choice C is incorrect as the contractile unit of muscle is the sarcomere, not fascia. Choice D is incorrect as the process described relates to muscle contraction mechanisms involving actin and myosin, not the function of fascia.

2. Which of the following is an example of an aromatic compound?

• A. Ethanol
• B. Toluene
• C. Acetone
• D. Butanal

Correct answer: B

Rationale: Toluene is an aromatic compound due to its benzene ring structure, which satisfies the criteria of aromaticity. Aromatic compounds contain conjugated pi electrons in a ring structure, providing extra stability. Ethanol, acetone, and butanal are not aromatic compounds as they do not possess a benzene ring or meet the aromaticity criteria. Ethanol is an alcohol, acetone is a ketone, and butanal is an aldehyde, none of which have the characteristic benzene ring structure of aromatic compounds.

3. Which molecules are soluble in nonpolar solvents but are hydrophobic?

• A. Carbohydrates
• B. Lipids
• C. Proteins
• D. Nucleic acids

Correct answer: B

Rationale: Lipids are hydrophobic molecules that are soluble in nonpolar solvents like oils but insoluble in water. They consist of fats, oils, waxes, and steroids and play essential roles in energy storage, insulation, and cell membrane structure. Carbohydrates, proteins, and nucleic acids are not typically soluble in nonpolar solvents and do not exhibit the same hydrophobic characteristics as lipids. Carbohydrates are usually hydrophilic and soluble in water, proteins have both hydrophilic and hydrophobic regions but are not generally soluble in nonpolar solvents, and nucleic acids are polar molecules that are not known for their solubility in nonpolar solvents.

4. Based on the results that were stated, what would be a logical reason for some of the plants dying with the salt solution?

• A. Salt caused the plants to begin to dry up, leading to their death.
• B. The salt did not affect the plants.
• C. The salt provided adequate nutrients for growth.
• D. None of the above

Correct answer: A

Rationale: The most logical reason for some of the plants dying with the salt solution could be that salt caused the plants to begin to dry up, leading to their death. Excessive salt can disrupt the osmotic balance within plants, causing dehydration and ultimately death. Salt can create a hypertonic environment, drawing water out of plant cells and causing wilting and damage. Therefore, it is reasonable to assume that the presence of salt could have dried out some of the plants and caused them to die. Choices B and C are incorrect as the scenario presented indicates that the salt had a negative impact on the plants, causing some to die. Choice D is also incorrect as there is a valid reason provided for the plants dying due to the salt solution.

5. What type of bond connects amino acids to form proteins?

• A. Covalent
• B. Peptide
• C. Ionic
• D. Hydrogen

Correct answer: B

Rationale: The correct answer is 'Peptide'. Peptide bonds are the specific type of bond that connects amino acids together to form proteins. These bonds form through a condensation reaction between the amino group of one amino acid and the carboxyl group of another amino acid, creating a covalent bond. While covalent bonds are involved in the formation of peptide bonds, the direct bond connecting amino acids in proteins is the peptide bond. Ionic bonds involve the attraction between charged particles, and hydrogen bonds are weaker bonds compared to covalent and peptide bonds, playing a different role in protein structure.

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