Nursing Elites

1. Which is not part of a nucleic acid?

• A. Sulfate
• B. Phosphate
• C. Carbon
• D. Nitrogen

Correct answer: A

Rationale: Sulfate is not part of a nucleic acid. Nucleic acids, such as DNA and RNA, are composed of nucleotide units, which consist of a phosphate group, a sugar molecule (ribose in RNA and deoxyribose in DNA), and a nitrogenous base. Carbon and nitrogen are essential elements found in nucleic acids, while sulfate is not a component of nucleic acid structure. Therefore, the correct answer is A: Sulfate.

2. What happens during the S phase of the cell cycle?

• A. Chromosomes are duplicated.
• B. Cell growth occurs.
• C. DNA is synthesized.
• D. DNA is destroyed.

Correct answer: A

Rationale: During the S phase of the cell cycle, chromosomes are duplicated. This is a critical step in cell division as each chromosome is replicated to ensure that the resulting daughter cells receive an identical set of genetic information. Choices B, C, and D are incorrect because cell growth primarily occurs in the G1 phase, DNA synthesis happens during the S phase, and DNA destruction does not occur during any phase of the cell cycle.

3. During which phase of cell division do the chromosomes replicate?

• A. Prophase
• B. Interphase
• C. Anaphase
• D. Telophase

Correct answer: B

Rationale: Chromosomes replicate during the interphase of the cell cycle. Interphase is the phase where the cell prepares for division by undergoing various activities such as growth, DNA replication, and protein synthesis. During DNA replication in interphase, each chromosome in the cell is duplicated to form two sister chromatids, which are then separated during cell division. Prophase is the phase where the chromosomes condense, and the nuclear envelope breaks down. Anaphase is the phase where sister chromatids are pulled apart towards opposite poles of the cell. Telophase is the phase where the nuclear envelope reforms, and chromosomes begin to decondense.

4. How should a researcher test the hypothesis that practicing yoga reduces blood pressure?

• A. Record the blood pressure of one male and one female participant before and after participating in a yoga class.
• B. Divide 30 female participants into two groups with similar average blood pressure; test each participant’s blood pressure after participating in a yoga class.
• C. Divide 30 female participants into two groups with similar average blood pressure; have one group watch television for an hour while the other takes a yoga class, record each participant’s blood pressure after the hour. Repeat daily for two weeks.
• D. Start with 15 men and 15 women; have the men watch television for an hour while the women take a yoga class, record each participant’s blood pressure after the hour. Reverse, having the men take a yoga class while the women watch television.

Correct answer: B

Rationale: Option B is the most appropriate way to test the hypothesis that practicing yoga reduces blood pressure. By dividing 30 female participants into two groups with similar average blood pressure levels and testing each participant's blood pressure after participating in a yoga class, the researcher can effectively evaluate the impact of yoga on blood pressure. This design allows for a comparison between the two groups, helping to isolate the effects of yoga practice on blood pressure. Option A only involves one male and one female participant, which may not provide a representative sample. Option C introduces an additional variable of watching television, which could confound the results. Option D lacks consistency in the experimental design by switching the activities between men and women, making it difficult to attribute any observed changes solely to yoga practice.

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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