Nursing Elites

1. How are lipids different from other organic molecules?

• A. They are indivisible.
• B. They are not water soluble.
• C. They contain zinc.
• D. They form long proteins.

Correct answer: B

Rationale: The correct answer is B: 'They are not water soluble.' Lipids are not water-soluble, which distinguishes them from other organic molecules. Choice A is incorrect because lipids are not indivisible; they can be broken down into fatty acids and glycerol. Choice C is incorrect as lipids do not necessarily contain zinc; they are a diverse group of molecules. Choice D is incorrect because lipids do not form long proteins; proteins are made up of amino acids, not lipids.

2. Which of the following are considered the most important molecules in biology?

• A. Carbohydrates, lipids, protein, and nucleic acids
• B. Carbohydrates, lipids, protein, and calcium
• C. Carbohydrates, lipids, protein, and sulfur
• D. Carbohydrates, lipids, protein, and iron

Correct answer: A

Rationale: The correct answer is A: Carbohydrates, lipids, protein, and nucleic acids are considered the most important molecules in biology. Carbohydrates are essential for providing energy, lipids for storing energy and forming cell membranes, proteins for various structural and functional roles, and nucleic acids (DNA and RNA) for storing genetic information. Choices B, C, and D are incorrect because while carbohydrates, lipids, and proteins are crucial biomolecules, calcium, sulfur, and iron are not considered among the most important molecules in biology.

3. Which of the following structures is not directly involved in translation?

• A. tRNA
• B. mRNA
• C. ribosome
• D. DNA

Correct answer: D

Rationale: The correct answer is 'D: DNA.' DNA is not directly involved in translation, which is the process of synthesizing proteins from mRNA. tRNA carries amino acids to the ribosome, mRNA provides the template for protein synthesis, and ribosomes are the cellular machinery where translation occurs. DNA's main role is in transcription, where it serves as the template for mRNA synthesis, not in translation.

4. Three students measured the mass of a product of combustion. They recorded measurements of 14 g, 16 g, and 17 g. If the known mass of the product is 30 g, how would you describe the students’ measurements?

• A. Accurate
• B. Precise
• C. Both accurate and precise
• D. Neither accurate nor precise

Correct answer: B

Rationale: The students' measurements are precise because they are consistently close to each other. However, they are not accurate because all the measurements deviate from the known mass of the product (30 g). Accuracy refers to how close a measurement is to the true or accepted value, while precision refers to the level of agreement among repeated measurements. Since the students' measurements are consistent but do not align with the true value, they can be considered precise but not accurate. Choice A is incorrect because accuracy relates to the proximity of the measurements to the true value, which is not the case here. Choice C is incorrect because although the measurements are precise, they are not accurate. Choice D is incorrect because the measurements are precise as they show good agreement with each other, even though they are not accurate.

5. Why is yeast used to make bread rise?

• A. It engages in photosynthesis, which produces oxygen gas.
• B. Carbon dioxide forms while yeast carries out photosynthesis.
• C. Yeast carries out fermentation, producing ethanol and carbon dioxide.
• D. Yeast breathes in oxygen and produces carbon dioxide through aerobic respiration.

Correct answer: C

Rationale: Yeast is used to make bread rise because it carries out fermentation, producing carbon dioxide gas. The carbon dioxide gas gets trapped in the dough, causing it to rise and create a fluffy texture in the bread. Choices A, B, and D are incorrect because yeast does not engage in photosynthesis, so it does not produce oxygen gas, does not carry out photosynthesis to form carbon dioxide, and does not produce carbon dioxide through aerobic respiration. Yeast's fermentation process is essential for bread rising.

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