Nursing Elites

1. In a strand of DNA, you would expect to see adenine paired with ___________.

• A. cytosine
• B. uracil
• C. thymine
• D. guanine

Correct answer: C

Rationale: In a strand of DNA, adenine always pairs with thymine through two hydrogen bonds. This pairing is a fundamental aspect of DNA structure, where adenine and thymine complement each other in the double helix. Choice A (cytosine) is incorrect because adenine does not pair with cytosine in DNA. Choice B (uracil) is incorrect as uracil is found in RNA, not DNA. Choice D (guanine) is incorrect as guanine pairs with cytosine, not adenine, in DNA.

2. What kind of bond connects sugar and phosphate in DNA?

• A. hydrogen
• B. ionic
• C. covalent
• D. overt

Correct answer: C

Rationale: Sugar and phosphate are indeed connected by covalent bonds in DNA. Covalent bonds involve the sharing of electrons between atoms, which is essential for forming the backbone of the DNA molecule. Hydrogen bonds (Choice A) are important in holding the nitrogenous bases together in the DNA double helix but do not connect sugar and phosphate. Ionic bonds (Choice B) involve the transfer of electrons between atoms and are not the primary bond connecting sugar and phosphate in DNA. 'Overt' (Choice D) is not a type of chemical bond and is an incorrect distractor.

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 a tertiary consumer?

• A. Owl
• B. Shrew
• C. Grasshopper
• D. Wheat

Correct answer: A

Rationale: The correct answer is A, Owl. Tertiary consumers are organisms that feed on secondary consumers, which, in turn, feed on primary consumers. Owls are considered tertiary consumers because they primarily feed on animals such as rodents, which are secondary consumers. Shrew (choice B) is a secondary consumer, feeding on insects and worms, placing it at a lower trophic level than the owl. Grasshopper (choice C) is a primary consumer, feeding on plants. Wheat (choice D) is not a consumer in the food chain but a plant.

5. What is the second part of an organism’s scientific name?

• A. species
• B. phylum
• C. population
• D. kingdom

Correct answer: A

Rationale: The correct answer is 'species.' In binomial nomenclature, the second part of an organism's scientific name represents its species. The species name is a unique identifier within the genus and helps differentiate between different organisms within the same genus. Choices B, C, and D are incorrect. Phylum is a taxonomic rank higher than species, population refers to a group of organisms of the same species living in the same area, and kingdom is a taxonomic rank higher than genus.

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