ASVAB General Science Practice Test 672925 Results

Your Results Global Average
Questions 5 5
Correct 0 3.25
Score 0% 65%

Review

1

Heat is always transferred from __________ to __________ environments.

68% Answer Correctly

warmer, cooler

dense, empty

empty, dense

cooler, warmer


Solution

Heat is always transferred from warmer to cooler environments and conduction is the simplest way this transfer can occur. It is accomplished through direct contact between materials and materials like metals that transfer heat efficiently are called conductors while those that conduct heat poorly, such as plastic, are called insulators.


2

Respiration is the process by which __________ absorb oxygen and eliminate carbon dioxide.

62% Answer Correctly

bronchioles

capillaries

diaphragms

blood cells


Solution

The respiratory system manages respiration which is the process by which blood cells absorb oxygen and eliminate carbon dioxide.


3

What part of the food chain serves only as food for other organisms?

72% Answer Correctly

decomposers

secondary consumers

primary consumers

producers


Solution

Producers (autotrophs) serve as a food source for other organisms. Typical producers are plants that can make their own food through photosynthesis and certain bacteria that are capable of converting inorganic substances into food through chemosynthesis


4

Antigens in the blood determine:

53% Answer Correctly

blood oxygen capacity

Rh factor

blood type

negative or positive status


Solution

Blood is categorized into four different types (A, B, AB, and O) based on the type of antigens found on the outside of the red blood cells. Additionally, each type can be negative or positive based on whether or not the cells have an antigen called the Rh factor.


5

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

73% Answer Correctly

all of these

primary

secondary

tertiary


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.