Nursing Elites

1. 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.

2. What is the magnification of an ocular lens on a microscope?

• A. 4x
• B. 10x
• C. 40x
• D. 100x

Correct answer: B

Rationale: The magnification of an ocular lens on a microscope is typically 10x, which is considered standard for most microscopes. Ocular lenses are designed to magnify the image produced by the objective lens further. Choices A, C, and D are incorrect because they do not represent the standard magnification of an ocular lens. A magnification of 4x, 40x, or 100x would not be typical for an ocular lens in a microscope.

3. How do animal cells divide?

• A. Through a contractile ring
• B. Via a cell plate
• C. Both methods
• D. None of the above

Correct answer: A

Rationale: Animal cells divide through a contractile ring made of actin and myosin filaments. The ring contracts, pinching the cell membrane in the middle to form two daughter cells. Plant cells use a cell plate due to their rigid cell walls, making choices B and C incorrect. Choice D is incorrect as animal cells do use the contractile ring method for division.

4. 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.

5. What is the term for the movement of ions and other molecular substances across cell membranes without the need for energy?

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

Correct answer: B

Rationale: Passive transport refers to the movement of substances across cell membranes without the need for energy input. In contrast, active transport, choice A, requires energy to move substances against their concentration gradient. Diffusion, choice C, is a type of passive transport where substances move from an area of high concentration to low concentration. Osmosis, choice D, specifically refers to the movement of water molecules across a selectively permeable membrane.

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