Nursing Elites

1. What does the term 'solute' refer to in a solution?

• A. The substance present in the largest amount
• B. The substance that dissolves in the solvent
• C. The liquid portion of the solution
• D. The temperature at which the solution freezes

Correct answer: B

Rationale: In a solution, the term 'solute' specifically refers to the substance that dissolves in the solvent to create a solution. The solute is typically present in a smaller amount compared to the solvent. Option B correctly identifies the solute as the substance that undergoes dissolution in the solvent, making it the correct choice. Choices A, C, and D are incorrect. Choice A is actually describing the solvent, which is the substance present in the largest amount in a solution. Choice C refers to the solvent, not the solute. Choice D is unrelated to the term 'solute' as it describes the colligative property of freezing point depression, not the solute itself.

2. What would be an appropriate control variable for this experiment?

• A. The period
• B. The length of the string
• C. The mass of the ball
• D. The color of the ball

Correct answer: C

Rationale: The mass of the ball would be an appropriate control variable for this experiment. By keeping the mass constant, you can ensure that any observed effects are not due to variations in mass but rather to the manipulated independent variable. Controlling the mass helps isolate and identify the true impact of the independent variable being studied. Choices A, B, and D are incorrect. The period and length of the string are more likely to be independent variables or factors being manipulated in the experiment. The color of the ball is considered an extraneous variable that is not typically controlled for in this type of experiment.

3. When making a dilution, what do you do?

• A. Add more solvent to a concentrated solution
• B. Change the temperature of the solution
• C. Decrease the concentration of a solution
• D. All of the above

Correct answer: C

Rationale: When making a dilution, you decrease the concentration of a solution by adding more solvent to a concentrated solution. This process does not involve changing the temperature of the solution, so option B is incorrect. Option A is also incorrect because you are not adding more solute to the solution during dilution. Therefore, the correct answer is C) Decrease the concentration of a solution. Options A and B are incorrect as dilution involves adding more solvent, not solute, and does not require changing the temperature of the solution.

4. The pancreas secretes digestive enzymes into the small intestine. What enzyme breaks down proteins into amino acids?

• A. Pepsin
• B. Lipase
• C. Amylase
• D. Trypsin

Correct answer: D

Rationale: Trypsin is the correct enzyme that breaks down proteins into amino acids. It is produced by the pancreas and released into the small intestine to facilitate protein digestion. Pepsin is an enzyme from the stomach that also breaks down proteins, amylase targets carbohydrates, and lipase works on fats. In this context, since the question specifies the pancreas and small intestine, the correct answer is Trypsin as it is the pancreatic enzyme responsible for protein breakdown in the small intestine.

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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