What is a complex carbohydrate consisting of long chains of glucose?
Disaccharides
Monosaccharides
Glycogen
Polysaccharides
The Correct Answer is D
A. Disaccharides are carbohydrates composed of two sugar molecules linked together, such as sucrose (table sugar), lactose, and maltose. They are simpler than polysaccharides and provide quick energy but are not considered complex carbohydrates.
B. Monosaccharides are the simplest form of carbohydrates, consisting of a single sugar molecule such as glucose, fructose, or galactose. They are the building blocks of more complex carbohydrates but are not complex carbohydrates themselves.
C. Glycogen is a specific type of polysaccharide that serves as the body’s storage form of glucose in liver and muscle tissues. While glycogen is a complex carbohydrate, the term in the question refers to complex carbohydrates in general, not just the stored form.
D. Polysaccharides are complex carbohydrates composed of long chains of glucose units linked together. Examples include starch (found in plants), glycogen (stored in animals), and cellulose (a structural component in plants). Polysaccharides provide sustained energy as they are broken down more slowly than simple sugars and play roles in energy storage and structural support.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is D
Explanation
A. The kidney does not synthesize red blood cells, but it does play a supportive role by producing erythropoietin, a hormone that stimulates red blood cell production in the bone marrow.
B. Collagen is a structural protein found in connective tissues, skin, and bones. It provides strength and support but has no role in red blood cell production.
C. Chondrocytes are specialized cells found in cartilage tissue. They are responsible for producing and maintaining the cartilaginous matrix, not blood cells.
D. Bone marrow is the primary site of hematopoiesis, the process of synthesizing red blood cells, white blood cells, and platelets. Red blood cells are produced from hematopoietic stem cells in the red bone marrow, providing oxygen transport throughout the body. This process is vital for maintaining adequate oxygen delivery to tissues and supporting overall metabolic function.
Correct Answer is A
Explanation
A. Traditional methods of food preservation—salting, sugaring, drying, and smoking—have been used for centuries and remain in use today. Salting draws moisture out of foods to inhibit bacterial growth. Sugaring, used in jams and candies, reduces water activity, making the environment unsuitable for microbes. Drying removes moisture, preventing spoilage, while smoking imparts flavor and introduces compounds that inhibit microbial growth. These methods were developed long before modern technology and continue to be effective, particularly in artisanal and emergency food preservation.
B. Stabilizers, texturizers, and emulsifiers are modern food additives used to improve texture, consistency, and appearance in processed foods, not traditional preservation methods.
C. Preservatives such as vitamin C (ascorbic acid) and vitamin E (tocopherols) are modern chemical methods to prevent oxidation and spoilage, and were not historically used prior to technological advances.
D. Mechanical refrigeration is a technological advancement that emerged in the 19th and 20th centuries. While highly effective, it is not considered a traditional method of food preservation.
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