Nursing Elites

1. Which organelle is involved in the synthesis of proteins?

• A. Endoplasmic Reticulum
• B. Ribosomes
• C. Lysosomes
• D. Vacuoles

Correct answer: B

Rationale: Ribosomes are the organelles involved in the synthesis of proteins. They are the cellular machinery responsible for translating mRNA into proteins, making them essential for cell function and structure. The other organelles listed, such as the Endoplasmic Reticulum, Lysosomes, and Vacuoles, have different functions unrelated to protein synthesis. The Endoplasmic Reticulum plays a role in protein processing and transport, Lysosomes are involved in digestion and waste removal, and Vacuoles are responsible for storage and maintaining cell turgor pressure.

2. Patient A, who weighs 68 kilograms, steps onto a scale 20 times. The scale consistently weighs Patient A as 75 kilograms. What is true of the measurement?

• A. It is valid, but not reliable.
• B. It is reliable, but not valid.
• C. It is both valid and reliable.
• D. It is neither reliable nor valid.

Correct answer: B

Rationale: The correct answer is B: 'It is reliable, but not valid.' The measurement is reliable because it consistently provides the same result (75 kg). However, it is not valid because it does not accurately reflect the true weight of Patient A (68 kg). Choice A is incorrect because if the scale consistently shows the same weight (75 kg), it is reliable. Choice C is incorrect because although the scale is consistent, the measurement does not reflect the true weight, making it not valid. Choice D is incorrect as the measurement is reliable but lacks validity.

3. Physical factors such as temperature and pH can alter enzyme activity because they have an effect on the enzyme's ___________.

• A. acidity
• B. shape
• C. chemistry
• D. substrate

Correct answer: B

Rationale: Physical factors such as temperature and pH can alter enzyme activity by affecting the enzyme's shape. Enzymes rely on their specific shapes to function properly and catalyze reactions. Any changes in temperature or pH can disrupt these shapes, causing the enzyme to become denatured and lose its functionality. Therefore, alterations in temperature and pH can impact enzyme activity by directly affecting their shapes. Choices A, C, and D are incorrect because while pH can affect acidity and chemical properties of the enzyme, and temperature can influence the enzyme-substrate interaction, the primary reason for enzyme activity alteration due to temperature and pH is the change in the enzyme's shape.

4. Which one of the following best describes the function of a cell membrane?

• A. It controls the substances entering and leaving the cell.
• B. It maintains the cell's shape.
• C. It controls the substances entering the cell.
• D. It supports the cell's structures.

Correct answer: A

Rationale: The correct answer is A. The function of a cell membrane is to control the substances entering and leaving the cell. The cell membrane is selectively permeable, allowing it to regulate the movement of ions and molecules in and out of the cell to maintain internal balance and proper function. Choice B is incorrect because while the cell membrane does provide some structural support, its primary function is not to maintain the cell's shape. Choice C is incorrect because the cell membrane controls both the substances entering and leaving the cell, not just those entering. Choice D is incorrect as the primary function of the cell membrane is not to support the cell's structures but to regulate the movement of substances.

5. Which form of fermentation is used to produce beer?

• A. Lactic acid fermentation
• B. Acetic acid fermentation
• C. Propionic acid fermentation
• D. Ethyl alcohol fermentation

Correct answer: D

Rationale: The correct answer is D, Ethyl alcohol fermentation. During beer production, yeast metabolizes sugars in the wort to produce ethanol (ethyl alcohol) and carbon dioxide, which are responsible for the alcohol content and carbonation in beer. Choices A, B, and C are incorrect because lactic acid fermentation produces lactic acid, acetic acid fermentation produces acetic acid, and propionic acid fermentation produces propionic acid, none of which are used in the production of beer.

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