Nursing Elites

1. Which of the following factors does NOT affect the rate of dissolution of a solute in a solvent?

• A. Temperature
• B. Pressure
• C. Surface area
• D. Particle size

Correct answer: B

Rationale: Pressure does not affect the rate of dissolution of a solute in a solvent. The factors that affect the rate of dissolution include temperature, surface area, and particle size. Temperature generally increases the rate of dissolution by providing more energy for the solute particles to break apart and mix with the solvent. Increasing the surface area of the solute by grinding it into smaller particles or increasing its contact area with the solvent can also speed up dissolution. Similarly, reducing the particle size of the solute can increase the rate of dissolution by providing more surface area for interaction with the solvent. Pressure, however, does not have a significant impact on the dissolution process and is not a factor that influences the rate at which a solute dissolves in a solvent.

2. What is the stoichiometric coefficient of nitrogen (N2) in the balanced equation for the Haber process: N2 + 3H2 → 2NH3?

• A. 1
• B. 2
• C. 3
• D. 4

Correct answer: A

Rationale: In the balanced equation for the Haber process: N2 + 3H2 → 2NH3, the stoichiometric coefficient of nitrogen (N2) is 1. This means that one molecule of nitrogen reacts with three molecules of hydrogen to produce two molecules of ammonia. The coefficient '1' indicates the mole ratio of N2 in the reaction. Choice B, 2, is incorrect because it represents the coefficient for ammonia (NH3) in the balanced equation. Choice C, 3, is incorrect as it corresponds to the coefficient of hydrogen (H2). Choice D, 4, is not the correct stoichiometric coefficient for nitrogen (N2) in this equation.

3. Where does the digestion of food start?

• A. Esophagus
• B. Stomach
• C. Small intestine
• D. Mouth

Correct answer: D

Rationale: The correct answer is the mouth. Digestion begins in the mouth where mechanical breakdown occurs through chewing, and chemical breakdown begins with saliva. Enzymes in saliva start breaking down carbohydrates, initiating the digestion process. The esophagus is responsible for transporting food from the mouth to the stomach and does not play a role in the digestion process. The stomach continues the digestion process after the food leaves the mouth. The small intestine is primarily responsible for absorbing nutrients from the digested food, rather than being the initial site of digestion.

4. Which of the following substances is a common base found in household products?

• A. Sodium chloride (NaCl)
• B. Ammonia (NH₃)
• C. Vinegar
• D. Lemon juice

Correct answer: B

Rationale: The correct answer is B, Ammonia (NH₃). Ammonia is commonly found in household products and is used in cleaning agents due to its alkaline properties. Sodium chloride (NaCl) is a common salt and not a base. Vinegar is acetic acid, which is acidic in nature. Lemon juice contains citric acid, making it acidic as well. Therefore, ammonia is the only base among the choices provided.

5. Which of the following is an example of a chemical property of matter?

• A. Boiling point
• B. Flammability
• C. Density
• D. Conductivity

Correct answer: B

Rationale: Flammability is an example of a chemical property of matter because it describes how a substance reacts with oxygen in the air to produce heat and light. Chemical properties involve the ability of a substance to undergo a chemical change or reaction, such as burning. Boiling point, density, and conductivity are examples of physical properties, not chemical properties. Boiling point is the temperature at which a substance changes from a liquid to a gas, density is the mass of a substance per unit volume, and conductivity is the ability to conduct electricity. Therefore, flammability best exemplifies a chemical property as it pertains to the substance's reaction with oxygen, while the other options are physical properties that describe characteristics without changing the substance's chemical composition.

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