Nursing Elites

1. When the genotype consists of a dominant and a recessive allele, the phenotype will be like the _ allele.

• A. Dominant
• B. Recessive
• C. Both
• D. Neither

Correct answer: A

Rationale: When the genotype consists of a dominant and a recessive allele, the phenotype will be like the dominant allele. This is because dominant alleles typically mask the expression of recessive alleles. Therefore, the dominant allele will be expressed in the phenotype in most basic cases. The recessive allele will only be expressed phenotypically if the individual is homozygous recessive. Choice B, 'Recessive,' is incorrect because the phenotype will not be like the recessive allele in this case. Choice C, 'Both,' is incorrect because in simple dominant-recessive inheritance, the dominant allele will overshadow the recessive allele. Choice D, 'Neither,' is incorrect as the phenotype will resemble the dominant allele.

2. A cell that does not contain membrane-bound organelles or a defined nucleus would be classified as:

• A. eukaryotic
• B. embryonic
• C. prokaryotic
• D. symbiotic

Correct answer: C

Rationale: A cell that does not contain membrane-bound organelles or a defined nucleus is classified as prokaryotic. Prokaryotic cells lack a true nucleus, and their genetic material is typically found in a region called the nucleoid. Examples of prokaryotic organisms include bacteria and archaea. Eukaryotic cells, on the other hand, contain membrane-bound organelles and a true nucleus, distinguishing them from prokaryotic cells. Embryonic and symbiotic classifications are not directly related to the presence of organelles or a nucleus in cells.

3. What is the binding membrane of an animal cell called?

• A. Biological membrane
• B. Cell coat
• C. Unit membrane
• D. Plasma membrane

Correct answer: D

Rationale: The correct answer is D: Plasma membrane. The plasma membrane surrounds the cell and acts as an interface between the living interior of the cell and the nonliving exterior. It plays a vital role in maintaining the cell's integrity, regulating the passage of substances in and out of the cell, and facilitating communication with other cells. Choices A, B, and C are incorrect because the term 'plasma membrane' specifically refers to the binding membrane of an animal cell, distinguishing it from other types of membranes or coatings found in cells.

4. 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.

5. 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.

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