Nursing Elites

1. Which of the following substances is an example of an acidic gas?

• A. Nitrogen (Nâ‚‚)
• B. Carbon dioxide (COâ‚‚)
• C. Sulfur dioxide (SOâ‚‚)
• D. Oxygen (Oâ‚‚)

Correct answer: C

Rationale: The correct answer is C, Sulfur dioxide (SOâ‚‚). Sulfur dioxide is an acidic gas because when dissolved in water, it forms sulfurous acid, which imparts acidic properties. Nitrogen (Nâ‚‚), carbon dioxide (COâ‚‚), and oxygen (Oâ‚‚) are not considered acidic gases. Nitrogen is a neutral gas, carbon dioxide forms a weakly acidic solution when dissolved in water, and oxygen is a neutral gas.

2. How is power defined in terms of physics?

• A. The rate at which work is done
• B. The amount of force applied
• C. The distance an object travels
• D. The potential energy of an object

Correct answer: A

Rationale: In physics, power is defined as the rate at which work is done, which refers to the amount of energy transferred or converted per unit time. Choice B, 'The amount of force applied,' is incorrect as power is related to work done, not just force. Choice C, 'The distance an object travels,' is not the definition of power but rather relates to displacement or distance. Choice D, 'The potential energy of an object,' is not the correct definition of power; potential energy is different from power. Therefore, the correct definition of power in physics is the rate at which work is done.

3. If you compare a 1 M solution of NaCl to a 1 M solution of glucose (C6H12O6) in water, which solution would have the higher boiling point?

• A. The NaCl solution
• B. The glucose solution
• C. They would have the same boiling point
• D. It depends on the temperature

Correct answer: A

Rationale: 1. Boiling point elevation: When a solute is added to a solvent, it raises the boiling point of the solution compared to the pure solvent. This phenomenon is known as boiling point elevation. 2. Van't Hoff factor: The extent of boiling point elevation depends on the number of particles the solute dissociates into in the solution. NaCl dissociates into two ions (Na+ and Cl-) in water, while glucose does not dissociate into ions. Therefore, NaCl has a higher Van't Hoff factor than glucose. 3. Colligative properties: Boiling point elevation is a colligative property, meaning it depends on the concentration of the solute particles, not the identity of the solute. Since both NaCl and glucose are 1 M solutions, the NaCl solution will have a higher boiling point due to its higher Van't Hoff factor. 4. Conclusion: The NaCl solution

4. Which organ helps break down food by grinding it with your teeth?

• A. Stomach
• B. Esophagus
• C. Liver
• D. Mouth

Correct answer: D

Rationale: The correct answer is D: Mouth. The mouth is the organ that helps break down food by grinding it with your teeth. The process of chewing, also known as mastication, breaks down food into smaller pieces, making it easier to swallow and digest. The teeth in the mouth play a crucial role in this initial stage of digestion by physically breaking down food into smaller particles. The other options listed, such as the stomach, esophagus, and liver, do not directly participate in the mechanical breakdown of food through chewing. The stomach is responsible for further digestion through chemical processes, the esophagus is a muscular tube that helps transport food to the stomach, and the liver is primarily involved in metabolic functions and bile production.

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

• A. Segmentation
• B. Peristalsis
• C. Chyme
• D. Emulsification

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.

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