Nursing Elites

1. Which of the following factors does not strengthen a scientific argument?

• A. Lack of bias
• B. Extensive use of qualitative research and data
• C. Able to be reproduced and repeated by others
• D. Withstands the test of time

Correct answer: B

Rationale: The correct answer is B. While qualitative data can provide valuable insights, it does not inherently strengthen a scientific argument to the same extent as quantitative data. Quantitative data is generally more precise, measurable, and easier to verify, making it a stronger basis for scientific arguments. Choices A, C, and D all contribute to strengthening a scientific argument. Lack of bias ensures objectivity and reliability, reproducibility by others validates the findings, and standing the test of time indicates the enduring validity and reliability of the argument.

2. What is a characteristic property of acids?

• A. Bitter taste
• B. Sour taste
• C. Slippery feel
• D. Sweet taste

Correct answer: B

Rationale: The correct characteristic property of acids is a sour taste. Acids release hydrogen ions when dissolved in water, giving them a sour taste. Bitter taste is a property associated with bases, not acids. Slippery feel is a characteristic property of bases, due to their soap-like nature. Sweet taste does not accurately describe the characteristic property of acids, as they are known for their sour taste.

3. How are mass and inertia related?

• A. Mass is a measure of inertia
• B. Mass has no relationship with inertia
• C. Inertia is a measure of weight
• D. Inertia increases with decreasing mass

Correct answer: A

Rationale: Mass is a measure of inertia. Inertia is the resistance of an object to changes in its state of motion, and mass quantifies this resistance. Objects with more mass have greater inertia, meaning they are more resistant to changes in their motion. Therefore, mass and inertia are directly related, with mass being a fundamental factor that determines the level of inertia an object possesses. Choice B is incorrect because mass and inertia are indeed related. Choice C is incorrect as inertia is not a measure of weight but rather a property related to an object's mass. Choice D is incorrect because inertia actually increases with increasing mass, not decreasing mass.

4. Autoimmune diseases occur when the immune system mistakenly attacks healthy body tissues. What is a potential cause of autoimmune diseases?

• A. Deficiency in essential vitamins and minerals
• B. Exposure to environmental toxins
• C. Breakdown in immune cell self-tolerance mechanisms
• D. All of the above

Correct answer: C

Rationale: Autoimmune diseases result from a breakdown in immune cell self-tolerance mechanisms, leading to the immune system mistakenly attacking healthy body tissues. While deficiencies in essential vitamins and minerals or exposure to environmental toxins can impact overall health, they are not direct causes of autoimmune diseases. Deficiency in essential vitamins and minerals may weaken the immune system, making it more susceptible to various health issues but does not directly cause autoimmune diseases. Exposure to environmental toxins can trigger immune responses, but autoimmune diseases specifically stem from the breakdown of self-tolerance mechanisms within immune cells. Therefore, the correct answer is a breakdown in immune cell self-tolerance mechanisms.

5. Which of the following is the carbohydrate monomer?

• A. Disaccharide
• B. Lactose
• C. Monosaccharide
• D. Thymine

Correct answer: C

Rationale: The correct answer is C: Monosaccharide. Monosaccharides are the simplest form of carbohydrates, consisting of a single sugar unit. They are considered the carbohydrate monomers from which larger carbohydrates like disaccharides (composed of two sugar units) and polysaccharides (containing multiple sugar units) are built. Choices A and B, Disaccharide and Lactose, are not monomers but rather specific types of carbohydrates made up of multiple sugar units. Choice D, Thymine, is a nitrogenous base present in DNA and RNA, not a carbohydrate monomer.

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