ASVAB General Science Practice Test 577152 Results

Your Results Global Average
Questions 5 5
Correct 0 3.31
Score 0% 66%

Review

1

Which of the following describes the Earth's mantle?

81% Answer Correctly

dense

hot

all of these

makes up most of Earth's volume


Solution

Mantle makes up 84% of the Earth's volume and has an average thickness of approximately 1,800 miles (2,900 km). It is dense, hot, and primarily solid although in places it behaves more like a viscous fluid as the plates of the upper mantle and crust gradually "float" along its circumference.


2

-40°F is how many °C?

40% Answer Correctly

\(-{40 \over 9}\)

-8

-40

\({40 \over 9}\)


Solution

The formula to convert from F° to C° is:

\(C° = {5 \over 9} (F° - 32)\)

plugging in our values gives:

\(C° = {5 \over 9} (-40 - 32)\)

\(C° = {5 \over 9} (-72) = {{-72 \times 5} \over 9}\)

\(C° = {-360 \over 9}\)

\(C° = -40\)


3

Velocity and displacement are fully described by both a magnitude and a direction.  Velocity and displacement are which of the following?

70% Answer Correctly

combinational quantities

scalar quantities

vector quantities

composite quantities


Solution

Velocity and displacement are vector quantities which means each is fully described by both a magnitude and a direction.  In contrast, scalar quantities are quantities that are fully described by a magnitude only.  A variable indicating a vector quantity will often be shown with an arrow symbol:  \(\vec{v}\)


4

Water coming to a boil on a stove, ice melting, and steam from a cup of coffee are all examples of which of the following? 

66% Answer Correctly

radiation

reflection

conduction

convection


Solution

Convection is the transfer of heat by the circulation or movement of the heated parts of a liquid or gas.


5

In the food chain, consumers are classified as which of the following?

73% Answer Correctly

secondary

all of these

tertiary

primary


Solution

Most animals consume other organisms to survive. Consumers (heterotrophs) are divided into three types, primary, secondary, and tertiary, based on their place in the food chain.