Nursing Elites

1. What enzyme plays a key role in breaking down carbohydrates in the small intestine?

• A. Pepsin
• B. Lipase
• C. Amylase
• D. Trypsin

Correct answer: C

Rationale: Amylase is the enzyme responsible for breaking down carbohydrates in the small intestine. It specifically targets starches and sugars, breaking them down into smaller molecules like maltose and glucose that can be absorbed by the body. Pepsin is an enzyme that breaks down proteins in the stomach, not the small intestine. Lipase is responsible for breaking down fats, not carbohydrates. Trypsin is an enzyme that breaks down proteins in the small intestine, not carbohydrates.

2. Mrs. Jones's class is conducting an experiment. They will substitute artificial sweetener for sugar in a cookie recipe to determine the effect on the overall color of the baked cookies. Which of the following should be included in the instructions for the experiment?

• A. When preparing the batch that includes artificial sweetener, 20% more water should be included.
• B. The bake temperature should be decreased from 425°F to 400°F.
• C. The batch with artificial sweetener should be baked on a stainless steel sheet.
• D. Ingredient proportions, bake time, bake temperature, and cookie sheet material should all be kept the same between the two batches.

Correct answer: D

Rationale: To ensure a valid comparison and isolate the impact of the artificial sweetener, the experiment should maintain consistency in all factors except the sugar substitution. By keeping ingredient proportions, bake time, bake temperature, and cookie sheet material the same, any observed differences in the color of the cookies can be attributed to the artificial sweetener rather than other variables. Choices A, B, and C introduce additional variables that could confound the results. Choice A would alter the consistency of the recipe by adjusting the water content, Choice B would introduce a change in baking temperature which could affect the outcome, and Choice C suggests a change in the type of baking sheet used, potentially impacting the baking process and results. Therefore, maintaining consistency in all other factors except for the sugar substitution is crucial for a reliable experiment.

3. What is the function of the pharynx?

• A. Allow food and air to pass into the body
• B. Warm and moisten air during inhalation
• C. Create a chest cavity at the base of the lungs
• D. Provide structural support to the alveolar region

Correct answer: A

Rationale: The correct answer is A: 'Allow food and air to pass into the body.' The pharynx serves as a common pathway for both food and air. It connects the nasal cavity and mouth to the larynx and esophagus, enabling the passage of both food and air into their respective pathways. Choices B, C, and D are incorrect as they do not accurately describe the function of the pharynx. Option B is incorrect because the warming and moistening of air primarily occur in the nasal cavity and not in the pharynx. Option C is incorrect as the creation of a chest cavity is mainly related to the thoracic cavity, not the pharynx. Option D is also incorrect as the structural support to the alveolar region is provided by other structures like the alveoli and surrounding tissues, not the pharynx.

4. How does friction affect motion?

• A. Friction increases speed
• B. Friction decreases speed
• C. Friction has no impact on speed
• D. Friction causes objects to float

Correct answer: B

Rationale: Friction is a force that opposes motion when two surfaces are in contact. It acts in the opposite direction to the direction of motion, causing objects to slow down or come to a stop. Therefore, friction decreases speed rather than increasing it. Choice A is incorrect as friction does not increase speed but rather hinders it. Choice C is incorrect because friction does have an impact on speed by slowing down objects. Choice D is incorrect as friction's effect is not making objects float but rather causing resistance to motion.

5. Are red hair and a height of six feet part of an individual's genotype or phenotype?

• A. Red hair is part of the phenotype; height is part of the genotype.
• B. Red hair is part of the genotype; height is part of the phenotype.
• C. Both characteristics describe his genotype.
• D. Both characteristics describe his phenotype.

Correct answer: D

Rationale: In the context of genetics, genotype refers to an individual's genetic makeup, while phenotype refers to the observable characteristics resulting from the interaction of the genotype with the environment. Red hair and a height of six feet are observable characteristics, making them part of the individual's phenotype. Therefore, both red hair and height are aspects of the individual's phenotype. Choices A and B are incorrect as they incorrectly assign one characteristic to the genotype and the other to the phenotype, which is not accurate. Choice C is incorrect as it states that both characteristics describe the genotype, which is inaccurate as they are observable traits. The correct answer is D, as both red hair and height are observable traits or characteristics, falling under the definition of phenotype in genetics.

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