Nursing Elites

1. Two nursing students will be completing a scientific experiment measuring the mass of chewed gum after one-minute chewing increments. Which lab equipment will the students most likely use?

• A. Triple beam balance
• B. Anemometer
• C. Hot plate
• D. Microscope

Correct answer: A

Rationale: The correct answer is A: Triple beam balance. A triple beam balance is the most suitable lab equipment for measuring mass accurately, which is necessary for this experiment. An anemometer measures wind speed, a hot plate is used for heating substances, and a microscope is used for magnifying objects, none of which are relevant to measuring the mass of chewed gum.

2. What is the primary function of the cardiovascular system?

• A. To transport oxygen and nutrients
• B. To regulate blood pressure
• C. To digest food
• D. To filter waste products

Correct answer: A

Rationale: The primary function of the cardiovascular system is indeed to transport oxygen and nutrients to various tissues in the body. Choice B, 'To regulate blood pressure,' is incorrect as blood pressure regulation is one of the functions of the cardiovascular system but not its primary function. Choice C, 'To digest food,' is incorrect as digestion is primarily a function of the digestive system, not the cardiovascular system. Choice D, 'To filter waste products,' is incorrect as waste product filtration is primarily carried out by the kidneys and liver, not the cardiovascular system.

3. Which of the following equations represents a redox reaction?

• A. 2H2 + O2 → 2H2O
• B. Zn + 2HCl → ZnCl2 + H2
• C. 2NaCl → 2Na + Cl2
• D. CH4 + 2O2 → CO2 + 2H2O

Correct answer: B

Rationale: A redox reaction involves the transfer of electrons between reactants. In option B, Zn loses electrons to form Zn2+ while H+ gains electrons to form H2. This exchange of electrons demonstrates a redox reaction, making choice B the correct answer. In options A, C, and D, there is no clear transfer of electrons between the reactants, indicating that they are not redox reactions. Option A represents a synthesis reaction, option C represents a decomposition reaction, and option D represents a combustion reaction. These types of reactions do not involve the transfer of electrons between reactants, unlike a redox reaction.

4. Which of the following units is used to express concentration as a mass of solute per unit volume of solution?

• A. Molality (m)
• B. Molarity (M)
• C. Weight percent (%)
• D. Parts per million (ppm)

Correct answer: A

Rationale: Molality (m) is the unit used to express concentration as a mass of solute per unit volume of solution. It is calculated by dividing the mass of solute in grams by the mass of the solvent in kilograms. Molality is preferred over molarity when there are large temperature variations as it is temperature-independent, making it a more accurate measure of concentration. Molarity (B) is the unit used to express concentration as moles of solute per liter of solution, weight percent (C) is the mass of solute per 100 parts of the total mass of the solution, and parts per million (D) is used to express very small concentrations where 1 ppm is equivalent to 1 mg of solute per liter of solution.

5. Which of the following is a characteristic of unsaturated fatty acids?

• A. They are solid at room temperature.
• B. They contain only single bonds.
• C. They have a higher melting point.
• D. They contain double or triple bonds.

Correct answer: D

Rationale: The correct answer is D. Unsaturated fatty acids are characterized by the presence of double or triple bonds in their carbon chain. These bonds introduce kinks in the chain, preventing tight packing, and resulting in a lower melting point compared to saturated fatty acids. Choice A is incorrect because unsaturated fatty acids are typically liquid at room temperature due to their kinked structure. Choice B is incorrect because unsaturated fatty acids contain double or triple bonds, not only single bonds. Choice C is incorrect as unsaturated fatty acids have a lower melting point compared to saturated fatty acids.

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