Which variables affect the rate of diffusion? (Select all that apply.)
Density of media
Size of molecules
Concentration gradient
Membrane permeability
pH
Correct Answer : A,B,C,D,E
Choice A rationale: Density of media affects the rate of diffusion because it influences the frequency of collisions between the diffusing molecules and the molecules of the medium. The denser the medium, the slower the diffusion rate, and vice versa.
Choice B rationale: Size of molecules affects the rate of diffusion because it determines how easily the molecules can move through the spaces between the molecules of the medium. The smaller the molecules, the faster the diffusion rate, and vice versa.
Choice C rationale: Concentration gradient affects the rate of diffusion because it is the difference in concentration of the diffusing molecules between two regions. The higher the concentration gradient, the faster the diffusion rate, and vice versa.
Choice D rationale: Membrane permeability affects the rate of diffusion because it is the ability of the membrane to allow the diffusing molecules to pass through it. The more permeable the membrane, the faster the diffusion rate, and vice versa.
Choice E rationale: pH affects the rate of diffusion because it is the measure of acidity or alkalinity of the medium. pH can affect the charge and shape of the diffusing molecules, which can affect their ability to cross the membrane or interact with the molecules of the medium. pH can also affect the membrane permeability by altering the charge and shape of the membrane proteins.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is D
Explanation
Choice A rationale: Proteins contain nitrogen, but this is not the reason why they cannot pass through plasma membranes. Nitrogen is a common element in many organic molecules, including nucleic acids and amino acids, which can cross the membrane under certain conditions.
Choice B rationale: Proteins do not cause emulsification, which is the process of breaking down large fat droplets into smaller ones. Emulsification is facilitated by bile salts, which are amphipathic molecules that have both hydrophilic and hydrophobic regions. Proteins are not amphipathic, and they do not interact with fats in this way.
Choice C rationale: The membrane is made of protein, but this does not prevent proteins from passing through it. The membrane is composed of a phospholipid bilayer with embedded proteins, which can act as channels, carriers, receptors, or enzymes for various substances. Some proteins can cross the membrane by using these transport proteins, or by endocytosis or exocytosis.
Choice D rationale: Proteins are very large molecules, and this is the main reason why they cannot pass through plasma membranes. The size of a molecule determines its permeability across the membrane, and proteins are too big to diffuse through the small gaps between the phospholipids or the pores of the transport proteins. Proteins can only cross the membrane by vesicular transport, which requires energy and specific signals.
Choice E rationale: Proteins do not bind to the phospholipids, which are the main components of the membrane. Phospholipids are also amphipathic molecules, with a hydrophilic head and a hydrophobic tail. Proteins are generally hydrophilic, and they do not associate with the hydrophobic core of the membrane. Proteins can bind to other proteins or carbohydrates on the surface of the membrane, but this does not affect their ability to cross it.
Correct Answer is E
Explanation
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.
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