The negative control used in the tests for protein, lipids, sugars, and starch was
Albumin solution
Starch solution
Glucose solution
Olive oil
Distilled water
The Correct Answer is E
Choice A rationale: Albumin solution is not a negative control, but a positive control for the test for protein. Albumin is a type of protein that reacts with the biuret reagent and produces a violet color. A positive control is used to confirm that the test works and gives a positive result when the substance is present³.
Choice B rationale: Starch solution is not a negative control, but a positive control for the test for starch. Starch is a type of carbohydrate that reacts with the iodine solution and produces a blue-black color. A positive control is used to confirm that the test works and gives a positive result when the substance is present³.
Choice C rationale: Glucose solution is not a negative control, but a positive control for the test for sugar. Glucose is a type of sugar that reacts with the Benedict's solution and produces a red-orange color. A positive control is used to confirm that the test works and gives a positive result when the substance is present³.
Choice D rationale: Olive oil is not a negative control, but a positive control for the test for lipids. Olive oil is a type of lipid that reacts with the Sudan III solution and produces a red color. A positive control is used to confirm that the test works and gives a positive result when the substance is present³.
Choice E rationale: Distilled water is a negative control for the tests for protein, lipids, sugars, and starch. Distilled water is a pure solvent that does not contain any of these substances. It does not react with any of the reagents and does not produce any color change. A negative control is used to confirm that there is no response to the reagent or the microorganism used in the test. It is used to set the baseline and verify that the detecting reagent is working properly³.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is E
Explanation
Choice A rationale: Microwaves are a type of electromagnetic radiation with low energy and long wavelengths. They are not absorbed by plants for photosynthesis, but rather pass through them or are reflected by them¹.
Choice B rationale: Infrared is a type of electromagnetic radiation with low energy and long wavelengths. It is not absorbed by plants for photosynthesis, but rather heats up the plant tissues or is reflected by them².
Choice C rationale: Gamma rays are a type of electromagnetic radiation with high energy and short wavelengths. They are not absorbed by plants for photosynthesis, but rather damage the plant cells or are blocked by the atmosphere³.
Choice D rationale: Ultraviolet is a type of electromagnetic radiation with high energy and short wavelengths. It is not absorbed by plants for photosynthesis, but rather harms the plant pigments or is filtered by the ozone layer⁴.
Choice E rationale: Visible light is a type of electromagnetic radiation with moderate energy and wavelengths. It is the only form of electromagnetic radiation that is absorbed by plants for photosynthesis, specifically by the pigments such as chlorophyll and carotenoids in the photosystems⁵. Visible light consists of a spectrum of colors, ranging from violet to red, and plants use different colors for different aspects of photosynthesis⁶.
Correct Answer is D
Explanation
Choice A rationale: An isotonic solution has the same solute concentration as the plant cells, which means it has the same water potential. Water will move in and out of the plant cells at the same rate, causing them to remain unchanged in size and shape. This will not help the lettuce to become less wilted.
Choice B rationale: A hypertonic solution has a higher solute concentration than the plant cells, which means it has a lower water potential. Water will move out of the plant cells by osmosis, causing them to shrink and become plasmolysed. This will make the lettuce more wilted and not crisper.
Choice C rationale: Soaking the lettuce in water would have an effect, depending on the relative solute concentration of the water and the plant cells. Water will move across the cell membrane by osmosis, either into or out of the plant cells, causing them to change in size and shape.
Choice D rationale: A hypotonic solution has a lower solute concentration than the plant cells, which means it has a higher water potential. Water will move into the plant cells by osmosis, causing them to swell and become turgid. This will make the lettuce crisper and more appealing.
Choice E rationale: A hypotonic solution will cause the plant cells to gain water and become turgid, not more wilted. Wilted lettuce is caused by the loss of water from the plant cells, which makes them flaccid and soft.
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