Nursing Elites

1. Why do we perceive chlorophyll as green?

• A. It absorbs yellow and blue light.
• B. It primarily absorbs green light.
• C. It fails to absorb green light.
• D. It primarily absorbs red light.

Correct answer: A

Rationale: Chlorophyll appears green to us because it primarily absorbs yellow and blue light while reflecting green light. The wavelengths of yellow and blue light are absorbed by chlorophyll for photosynthesis, which results in the green color we perceive. Choice B is incorrect because chlorophyll absorbs yellow and blue light, not green light. Choice C is incorrect because chlorophyll does absorb green light, but it also absorbs other wavelengths, primarily yellow and blue. Choice D is incorrect because chlorophyll primarily absorbs yellow and blue light, not red light.

2. Cytosine and thymine are known as:

• A. Purines
• B. Pyrimidines
• C. Both
• D. None of the above

Correct answer: B

Rationale: Cytosine and thymine are known as pyrimidines because they have a single carbon ring structure. Purines, on the other hand, have a double-ring structure. Choice A ('Purines') is incorrect because purines have a double-ring structure, unlike cytosine and thymine. Choice C ('Both') is incorrect as it implies they are both purines and pyrimidines, which is not true. Choice D ('None of the above') is incorrect because cytosine and thymine are indeed pyrimidines.

3. Why is yeast used to make bread rise?

• A. It engages in photosynthesis, which produces oxygen gas.
• B. Carbon dioxide forms while yeast carries out photosynthesis.
• C. Yeast carries out fermentation, producing ethanol and carbon dioxide.
• D. Yeast breathes in oxygen and produces carbon dioxide through aerobic respiration.

Correct answer: C

Rationale: Yeast is used to make bread rise because it carries out fermentation, producing carbon dioxide gas. The carbon dioxide gas gets trapped in the dough, causing it to rise and create a fluffy texture in the bread. Choices A, B, and D are incorrect because yeast does not engage in photosynthesis, so it does not produce oxygen gas, does not carry out photosynthesis to form carbon dioxide, and does not produce carbon dioxide through aerobic respiration. Yeast's fermentation process is essential for bread rising.

4. What is the role of tRNA during protein synthesis?

• A. Carries amino acids to the ribosome
• B. Links nucleotides together
• C. Copies DNA sequences
• D. Replicates genetic material

Correct answer: A

Rationale: During protein synthesis, tRNA plays the crucial role of carrying amino acids to the ribosome. This process ensures that the correct amino acids are brought to the ribosome according to the mRNA sequence. Choice B, linking nucleotides together, refers to the role of RNA polymerase in transcription, not tRNA. Choice C, copying DNA sequences, is the function of DNA polymerase during DNA replication, while choice D, replicating genetic material, is an overarching function of DNA replication, not specific to tRNA's role in protein synthesis.

5. 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.

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