ASVAB General Science Practice Test 853527 Results

Your Results Global Average
Questions 5 5
Correct 0 3.56
Score 0% 71%

Review

1

Earth's breathable air is held in which atmospheric layer?

67% Answer Correctly

troposphere

stratosphere

thermosphere

mesosphere


Solution

The Earth's atmosphere has several layers starting with the troposphere which is closest in proximity to the surface. Containing most of the Earth's breathable air (oxygen and nitrogen), it's a region with warmer temperatures closer to the surface and cooler temperatures farther away which results in the rising and falling air that generates weather.


2

A __________ is the smallest multi-atom particle of an element or compound that can exist and still retain the characteristics of the element or compound. 

72% Answer Correctly

neutron

molecule

ion

isotope


Solution

A molecule is the smallest multi-atom particle of an element or compound that can exist and still retain the characteristics of the element or compound. The molecules of elements consist of two or more similar atoms, the molecules of compounds consist of two or more different atoms.


3

Herbivores are __________ that subsist on producers like plants and fungus.

72% Answer Correctly

tertiary consumers

scavengers

secondary consumers

primary consumers


Solution

Primary consumers (herbivores) subsist on producers like plants and fungus.  Examples are grasshoppers, cows, and plankton.


4

In the pancreas, lipase converts fat to:

64% Answer Correctly

simple sugars

amino acids

glycerol and fatty acids

complex carbohydrates


Solution

The acids produced by the pancreas contain several enzymes that aid in digestion.  Lipase converts fat to glycerol and fatty acids. Pancreatic amylase breaks down complex carbohydrates into simple sugars. Trypsin converts polypeptides (the building blocks of protein) into amino acids.


5

Which of these is not a type of fat?

76% Answer Correctly

cholesterol

monounsaturated

polyunsaturated

saturated


Solution

Fats come in three types, saturated (meats, shellfish, eggs, milk), monounsaturated (olives, almonds, avocados), and polyunsaturated (vegetable oils).