Nursing Elites

1. ___________ is a symbiotic relationship in which one organism benefits and the other is not affected.

• A. Mutualism
• B. Parasitism
• C. Commensalism
• D. Competition

Correct answer: C

Rationale: The correct answer is 'Commensalism.' In commensalism, one organism benefits from the relationship while the other is neither helped nor harmed. This type of symbiotic relationship is characterized by one organism deriving a benefit, such as food or shelter, without impacting the other organism in any significant way. Choice A, 'Mutualism,' is a symbiotic relationship in which both organisms benefit. Choice B, 'Parasitism,' is a symbiotic relationship in which one organism benefits at the expense of the other. Choice D, 'Competition,' refers to a relationship in which organisms compete for limited resources, with both being affected in terms of access to resources.

2. In nature, water vapor becomes liquid water through the process of ___________.

• A. condensation
• B. sublimation
• C. precipitation
• D. absorption

Correct answer: A

Rationale: In nature, water vapor becomes liquid water through the process of condensation. Condensation occurs when water vapor cools and changes its state from a gas to a liquid, forming droplets that we commonly see as water droplets on surfaces or clouds in the sky. Sublimation refers to the transition from a solid to a gas without passing through the liquid phase. Precipitation is the process where water in the atmosphere falls to the ground as rain, snow, sleet, or hail. Absorption is the process of one substance being taken in by another.

3. 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.

4. Which of the following is necessary for cell diffusion?

• A. water
• B. membrane
• C. ATP
• D. gradient

Correct answer: D

Rationale: The correct answer is 'gradient.' In cell diffusion, substances move from an area of high concentration to an area of low concentration, driven by the concentration gradient. This process does not require water, membrane, or ATP specifically. Water can aid in the movement of substances, but it is not necessary for diffusion itself. The membrane is involved in regulating diffusion but is not a requirement for the process. ATP is not directly involved in simple diffusion processes; instead, it is more related to active transport mechanisms. Therefore, the concentration gradient is essential for cell diffusion to occur.

5. How should a researcher test the hypothesis that eating chocolate leads to acne in teenagers?

• A. Take 100 teenagers and feed each one a different amount of chocolate daily for 60 days; then test for acne.
• B. Take 100 teenagers and feed 50 two bars of chocolate daily for 60 days while the other 50 eat no chocolate; then test for acne.
• C. Take 1 teenager and feed him or her two bars of chocolate for 30 days and no chocolate for 30 days; then test for acne.
• D. Take 100 teenagers and feed them no chocolate for 30 days and two bars of chocolate apiece for 30 days; then test for acne.

Correct answer: B

Rationale: Option B is the correct approach to test the hypothesis that eating chocolate leads to acne in teenagers. This method involves having a control group (50 teenagers not consuming chocolate) and an experimental group (50 teenagers consuming two bars of chocolate daily), which allows for comparison. By having two distinct groups, researchers can assess the impact of chocolate consumption on acne development. Option A lacks a control group for comparison, making it harder to attribute any observed effects specifically to chocolate consumption. Option C only involves a single subject, which limits the generalizability of the results. Option D, where all teenagers experience both conditions, does not allow for a direct comparison between chocolate consumption and acne development, as all subjects are exposed to both conditions.

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