Nursing Elites

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

• A. Synergist
• B. Agonist
• C. Antagonist
• D. Flexor

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.

2. What is the medical term for a urinary tract infection (UTI)?

• A. Nephritis
• B. Cystitis
• C. Urethritis
• D. All of the above

Correct answer: B

Rationale: The medical term specifically used to refer to a urinary tract infection (UTI) that affects the bladder is cystitis. Nephritis refers to inflammation of the kidneys, and urethritis refers to inflammation of the urethra. As such, cystitis is the correct term for a UTI, making choice B the right answer. Choices A, C, and D are incorrect because they refer to different conditions affecting the urinary system.

3. What determines the magnitude of the frictional force acting on a book sliding across a table?

• A. Only the mass of the book
• B. Only the normal force from the table
• C. Both the mass of the book and the normal force from the table
• D. Neither the mass of the book nor the normal force from the table

Correct answer: C

Rationale: The magnitude of the frictional force acting on the book sliding across a table is determined by both the mass of the book and the normal force from the table. Frictional force is proportional to the normal force (which is influenced by the weight of the book, i.e., its mass) and is affected by the surfaces in contact and other friction-related factors. Therefore, both the mass of the book and the normal force from the table are essential in determining the frictional force experienced by the book during its sliding motion. Choices A, B, and D are incorrect because friction is a result of the interaction between the surfaces and is influenced by both the mass of the object and the normal force acting on it.

4. What type of bond links amino acids together to form proteins?

• A. Hydrogen bond
• B. Ionic bond
• C. Disulfide bond
• D. Covalent bond

Correct answer: D

Rationale: Amino acids are linked together by covalent bonds to form proteins. Specifically, the bond that links amino acids together is called a peptide bond, which is a type of covalent bond. The peptide bond forms between the amino group of one amino acid and the carboxyl group of another amino acid, resulting in the formation of a peptide chain. While hydrogen bonds, ionic bonds, and disulfide bonds are important for protein structure and stability, the primary bond responsible for linking amino acids in a protein chain is the covalent peptide bond. Hydrogen bonds are involved in maintaining the secondary structure of proteins, such as alpha helices and beta sheets. Ionic bonds and disulfide bonds contribute to tertiary and quaternary structures of proteins by stabilizing interactions between different parts of the protein or between different protein subunits, respectively.

5. Based on the following evidence, what is the most likely reason that spoiled food left out in the open often contains fly larvae?

• A. The spoiled food evolves into fly larvae.
• B. Since the food is left out in the open, flies lay eggs in the food.
• C. Fly larvae are spontaneously generated by the spoiled food.
• D. People only imagine they see fly larvae in the spoiled food.

Correct answer: B

Rationale: The correct answer is B. Flies laying eggs in the food when it is left exposed to the air is a common occurrence and a logical explanation for the presence of fly larvae in spoiled food. Choice A is incorrect as food cannot evolve into fly larvae; fly larvae come from eggs laid by flies. Choice C is incorrect as fly larvae do not spontaneously generate from spoiled food but rather develop from eggs laid by flies. Choice D is incorrect as the presence of fly larvae in spoiled food is a real phenomenon, not merely imagined by people.

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