Nursing Elites

1. What does 'Flushed' refer to?

• A. Swollen
• B. Reddened or ruddy appearance
• C. Discolored
• D. Pale

Correct answer: B

Rationale: The correct answer is B: 'Reddened or ruddy appearance.' When someone is flushed, it means they have a red or ruddy complexion, often due to embarrassment, anger, or a physical reaction. Choices A, C, and D are incorrect because 'flushed' specifically refers to a red or ruddy appearance, not swelling, discoloration, or paleness.

2. What is the function of amylase?

• A. Breaking down starch
• B. Digesting fat
• C. Breaking down protein
• D. Absorbing water

Correct answer: A

Rationale: The correct answer is A: Breaking down starch. Amylase is an enzyme that specifically functions to break down starch into smaller sugar molecules such as maltose and glucose. This process is essential for the digestion and absorption of carbohydrates in the body. Choices B, C, and D are incorrect because amylase does not digest fat, break down protein, or absorb water; its primary function lies in starch digestion.

3. Solve for x: 4x + 2 = 18.

• A. x = 4
• B. x = 4
• C. x = 5
• D. x = 3

Correct answer: B

Rationale: To solve for x, first, subtract 2 from both sides of the equation: 4x = 16. Then, divide by 4 to isolate x: x = 4. Choice A, x = 4, is the correct answer as calculated. Choice C, x = 5, is incorrect because the correct value of x is 4, not 5. Choice D, x = 3, is incorrect as well, as the correct value of x is 4, not 3.

4. Why do high-salt content foods not require refrigeration to prevent spoilage?

• A. Osmosis
• B. Diffusion
• C. Active transport
• D. Passive transport

Correct answer: A

Rationale: Osmosis is the natural process that prevents high-salt content foods from spoiling without the need for refrigeration. Osmosis involves the movement of water across a semi-permeable membrane from an area of lower solute concentration (water) to an area of higher solute concentration (salt). In high-salt content foods, the salt acts as a preservative by drawing moisture out of bacteria or other microorganisms, making it difficult for them to survive and spoil the food. This process helps in preserving the food and preventing spoilage even without refrigeration. Choices B, C, and D are incorrect because they do not involve the specific mechanism of water movement in response to the salt concentration in high-salt content foods.

5. What is 35% of 70?

• A. 17.5
• B. 24.5
• C. 35
• D. 50

Correct answer: B

Rationale: To find 35% of a number, you multiply the number by 0.35. In this case, 35% of 70 is calculated as 70 x 0.35 = 24.5. Choice A (17.5) is incorrect because it represents 25% of 70. Choice C (35) is incorrect as it is the percentage itself, not the result of the calculation. Choice D (50) is incorrect as it does not represent the result of finding 35% of 70.

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