Nursing Elites

1. Which structure helps regulate body temperature by constricting or dilating in response to temperature changes?

• A. Sebaceous glands
• B. Hair follicles
• C. Sweat glands
• D. Langerhans cells

Correct answer: C

Rationale: Sweat glands play a crucial role in regulating body temperature by producing sweat that evaporates from the skin surface. This evaporation cools the body when it is hot and helps to maintain a stable internal temperature. Sebaceous glands produce oil to lubricate the skin, hair follicles are responsible for hair growth, and Langerhans cells are a type of immune cell in the skin. Therefore, the correct answer is 'Sweat glands' as they are specifically designed to respond to temperature changes by constricting or dilating to help regulate body temperature.

2. Water is considered a universal solvent due to its ____.

• A. Cohesion
• B. Adhesion
• C. Molarity
• D. Dilution

Correct answer: B

Rationale: The correct answer is B: Adhesion. Water's polarity allows it to dissolve many substances due to its ability to adhere to and interact with other molecules, making it an effective solvent. Cohesion refers to water molecules sticking together, molarity is a measure of concentration, and dilution refers to the process of reducing the concentration of a solute in a solution, none of which directly relate to water's role as a universal solvent.

3. Antigenic variation, a common strategy used by some viruses, allows them to:

• A. Produce toxins
• B. Evade the immune system
• C. Survive outside a host
• D. Replicate rapidly

Correct answer: B

Rationale: Antigenic variation is a strategy used by some viruses to evade the host's immune response. By constantly changing their surface antigens, viruses can avoid recognition and destruction by the immune system. This allows the virus to persist in the host and continue replicating, leading to prolonged infection and potential transmission to other hosts. Antigenic variation does not directly involve the production of toxins, survival outside a host, or rapid replication, making options A, C, and D incorrect in this context.

4. What is the primary function of the pyloric sphincter?

• A. to regulate the movement of food material from the stomach to the duodenum
• B. to neutralize stomach acid
• C. to prevent digested food materials and stomach acid from entering the esophagus
• D. to begin the process of chemical digestion

Correct answer: A

Rationale: The primary function of the pyloric sphincter is to regulate the flow of partially digested food material (chyme) from the stomach into the small intestine, specifically the duodenum. This control is essential for proper digestion and absorption of nutrients in the small intestine. Choices B, C, and D are incorrect. Choice B is incorrect because neutralizing stomach acid is primarily the function of the stomach lining and antacid mechanisms. Choice C is incorrect because preventing the backflow of digested food materials and stomach acid into the esophagus is mainly the role of the lower esophageal sphincter. Choice D is incorrect because the chemical digestion process primarily starts in the stomach through the action of gastric juices, not the pyloric sphincter.

5. 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.

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