Nursing Elites

1. Which of the following factors would increase the solubility of a gas in a liquid?

• A. Decreasing temperature
• B. Increasing pressure
• C. Decreasing surface area
• D. Increasing particle size

Correct answer: B

Rationale: The correct answer is increasing pressure. According to Henry's Law, the solubility of a gas in a liquid is directly proportional to the partial pressure of the gas above the liquid. Therefore, increasing pressure would force more gas molecules into the liquid, leading to an increase in solubility. Conversely, decreasing temperature, decreasing surface area, and increasing particle size would not directly impact the solubility of a gas in a liquid. Decreasing temperature typically decreases solubility as gases are less soluble at lower temperatures. Decreasing surface area and increasing particle size are related to surface area and not the pressure above the liquid, thus not affecting solubility as pressure does.

2. What are the three types of muscle tissues?

• A. Cardiac, smooth, epithelial
• B. Skeletal, cardiac, smooth
• C. Cardiac, smooth, connective
• D. Skeletal, epithelial, connective

Correct answer: B

Rationale: The correct answer is B: Skeletal, cardiac, smooth. Skeletal muscle tissue is responsible for voluntary movement, cardiac muscle tissue is found in the heart and is responsible for involuntary heart contractions, and smooth muscle tissue is located in organs and is responsible for involuntary movements. Therefore, the three types of muscle tissues are skeletal, cardiac, and smooth. Choices A, C, and D are incorrect because they include types of tissues that are not classified as muscle tissues. Epithelial and connective tissues are different types of tissues that serve other functions in the body, not related to muscle contractions.

3. Cartilage, found in joints and the ear, is a type of:

• A. Epithelial tissue
• B. Connective tissue
• C. Muscle tissue
• D. Nervous tissue

Correct answer: B

Rationale: Cartilage is a type of connective tissue that provides support and flexibility to various parts of the body, such as joints and the ear. It is composed of cells called chondrocytes embedded in a matrix of collagen and proteoglycans. Epithelial tissue covers body surfaces, muscle tissue is involved in movement, and nervous tissue transmits signals. The correct answer is connective tissue because cartilage serves a supportive function in the body.

4. Which of the following organs is NOT directly involved in the mechanical breakdown of food?

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

Correct answer: D

Rationale: The correct answer is the esophagus (D). The esophagus is not directly involved in the mechanical breakdown of food. Its primary function is to transport food from the mouth to the stomach through peristalsis, a series of muscular contractions. The mouth is involved in the initial mechanical breakdown by chewing and mixing food with saliva. The stomach mechanically breaks down food through churning movements, and the small intestine further breaks down food through peristalsis and segmentation. Choices A, B, and C are directly involved in mechanical breakdown processes. The mouth helps in chewing and mixing food with saliva, the stomach mechanically breaks down food through churning movements, and the small intestine continues the breakdown process with peristalsis and segmentation.

5. Which of the following statements is true regarding a supersaturated solution?

• A. It is unstable and tends to crystallize
• B. It contains more solute than it could dissolve
• C. It has a higher concentration than a saturated solution
• D. It is rarely encountered in everyday solutions

Correct answer: A

Rationale: A supersaturated solution is unstable and tends to crystallize because it contains more solute than it could dissolve at a given temperature. This excess solute is in a metastable state and can precipitate out if disturbed, leading to the formation of crystals. Option B is incorrect because a supersaturated solution does contain more solute than it could normally dissolve, but it becomes unstable due to this excess solute. Option C is incorrect because while a supersaturated solution does have a higher concentration than a saturated solution, the defining characteristic related to its instability is the excess solute. Option D is incorrect as supersaturated solutions can be encountered in various everyday scenarios, such as certain sugar solutions used in cooking or rock candy production.

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