Nursing Elites

1. Which type of tissue connects bones to other bones?

• A. Tendons
• B. Ligaments
• C. Cartilage
• D. Muscle

Correct answer: B

Rationale: Ligaments are the correct answer. Ligaments connect bones to other bones, providing stability in joints. Tendons, on the other hand, connect muscles to bones, allowing movement. Cartilage is a type of connective tissue that cushions joints and helps with smooth movements. Muscle tissue is responsible for generating force and movement in the body, not for connecting bones to each other.

2. Which of the following is the main function of the skin?

• A. To protect the body from harm
• B. To regulate body temperature
• C. To produce hormones
• D. To sense touch, temperature, and pain

Correct answer: A

Rationale: Rationale: A) To protect the body from harm: The skin acts as a physical barrier that protects the body from external threats such as pathogens, UV radiation, and physical injuries. It helps prevent infections and dehydration, making it a crucial function of the skin. B) To regulate body temperature: While the skin does play a role in regulating body temperature through processes like sweating and vasodilation/vasoconstriction, its primary function is protection. C) To produce hormones: Hormone production is primarily carried out by endocrine glands such as the pituitary gland, thyroid gland, and adrenal glands, not the skin. D) To sense touch, temperature, and pain: The skin contains sensory receptors that allow us to perceive touch, temperature, and pain, but this function is secondary to its main role of protecting the body from harm.

3. Skeletal muscles are attached to bones by tough connective tissues called

• A. Ligaments
• B. Tendons
• C. Cartilage
• D. Fascia

Correct answer: B

Rationale: Skeletal muscles are attached to bones by tough connective tissues called tendons. Tendons are strong, fibrous cords that connect muscles to bones, allowing for movement and stability in the body. Ligaments (option A) connect bones to other bones, not muscles to bones. Cartilage (option C) is firm and flexible connective tissue found in various parts of the body, but it does not attach muscles to bones. Fascia (option D) is a connective tissue that surrounds muscles, providing support and protection, but it does not directly attach muscles to bones.

4. What is the name of the outermost layer of the skin?

• A. Dermis
• B. Epidermis
• C. Subcutaneous tissue
• D. Hypodermis

Correct answer: B

Rationale: The correct answer is B: Epidermis. The epidermis is the outermost layer of the skin, providing a protective barrier against external factors. The dermis is situated beneath the epidermis and contains structures like blood vessels and hair follicles. Subcutaneous tissue, also known as the hypodermis, lies below the dermis and consists mainly of fat tissue, serving functions such as insulation and energy storage. Therefore, choices A, C, and D are incorrect as they do not represent the outermost layer of the skin.

5. Mrs. Jones's class is conducting an experiment. They will substitute artificial sweetener for sugar in a cookie recipe to determine the effect on the overall color of the baked cookies. Which of the following should be included in the instructions for the experiment?

• A. When preparing the batch that includes artificial sweetener, 20% more water should be included.
• B. The bake temperature should be decreased from 425°F to 400°F.
• C. The batch with artificial sweetener should be baked on a stainless steel sheet.
• D. Ingredient proportions, bake time, bake temperature, and cookie sheet material should all be kept the same between the two batches.

Correct answer: D

Rationale: To ensure a valid comparison and isolate the impact of the artificial sweetener, the experiment should maintain consistency in all factors except the sugar substitution. By keeping ingredient proportions, bake time, bake temperature, and cookie sheet material the same, any observed differences in the color of the cookies can be attributed to the artificial sweetener rather than other variables. Choices A, B, and C introduce additional variables that could confound the results. Choice A would alter the consistency of the recipe by adjusting the water content, Choice B would introduce a change in baking temperature which could affect the outcome, and Choice C suggests a change in the type of baking sheet used, potentially impacting the baking process and results. Therefore, maintaining consistency in all other factors except for the sugar substitution is crucial for a reliable experiment.

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