which of the following is part of the cardiovascular system
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ATI TEAS 7

ATI TEAS Science Questions

1. Which of the following is part of the cardiovascular system?

Correct answer: A

Rationale: Blood vessels are indeed part of the cardiovascular system. They are crucial components that facilitate blood circulation by carrying blood throughout the body. The cardiovascular system consists of the heart, blood vessels (arteries, veins, and capillaries), and blood. Blood vessels play a vital role in delivering oxygen and nutrients to tissues and removing waste products. The brain, kidneys, and lungs are not part of the cardiovascular system; instead, they belong to other body systems. The brain is part of the nervous system, kidneys are part of the urinary system, and lungs are part of the respiratory system. Therefore, the correct answer is blood vessels (Choice A). Choices B, C, and D are incorrect as they are not components of the cardiovascular system but belong to different body systems.

2. Which of the following nutrients is correctly matched with its foundational components?

Correct answer: D

Rationale: Proteins consist of strings of amino acids. Amino acids are the basic building blocks of proteins, and they are linked together in a specific sequence to form a protein structure. This is a correct match between the nutrient (proteins) and its foundational components (amino acids). Choices A, B, and C are incorrect as they do not accurately match the foundational components of the respective nutrients. Carbohydrates are not formed by glucose molecules bonding together; they are made up of sugar molecules. Lipids consist of fatty acids and glycerol, but they are not nutrients typically associated with bonding for formation. Nucleic acids do consist of nitrogenous bases, sugar, and phosphate groups, but they are not the correct match for the question.

3. What is the term for the involuntary muscle contractions that move food through the digestive tract?

Correct answer: B

Rationale: Peristalsis is the correct term for the involuntary muscle contractions that move food through the digestive tract. These contractions help push food along the digestive system, facilitating digestion and absorption of nutrients. Segmentation, on the other hand, refers to the mixing and breaking down of food in the intestines, not the movement of food. Chyme is the semi-fluid mass of partially digested food in the stomach and small intestine, not the muscle contractions. Emulsification is the process of breaking down fat globules into smaller droplets to aid in digestion, not the movement of food through the digestive tract. Therefore, peristalsis is the most appropriate term for this function.

4. Which of the following units is equivalent to a joule?

Correct answer: A

Rationale: A joule is the SI unit of energy and work, defined as the work done by a force of one newton acting over a distance of one meter. Therefore, a joule is equivalent to a newton-meter (N·m), which represents the product of force (newton) and distance (meter). This unit reflects the energy transferred when a force of one newton moves an object one meter. Choice B, Watt (W), is the unit of power and is not equivalent to a joule. Choice C, Kilogram (kg), is a unit of mass. Choice D, Ampere (A), is the unit of electric current.

5. Which of the following terms refers to a muscle that lengthens while another muscle contracts to produce movement?

Correct answer: C

Rationale: The correct answer is 'Antagonist.' An antagonist muscle is a muscle that lengthens while another muscle (agonist) contracts to produce movement. The antagonist muscle relaxes to allow the agonist muscle to contract effectively. In this scenario, the antagonist muscle works in opposition to the agonist muscle, providing control and precision to movement. The other choices are incorrect because a synergist muscle assists the agonist muscle in performing a movement, an agonist muscle is the primary muscle responsible for generating movement, and a flexor muscle is a muscle that decreases the angle at a joint.

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