ASVAB General Science Practice Test 976897 Results

Your Results Global Average
Questions 5 5
Correct 0 3.33
Score 0% 67%

Review

1

Leafy vegetables, beans, potatoes, fruits, and whole grains are good sources of:

83% Answer Correctly

protein

unsaturated fat

saturated fat

fiber


Solution

Fiber provides bulk to help the large intestine carry away waste. Good sources of fiber are leafy vegetables, beans, potatoes, fruits, and whole grains.


2

Which of these digestive enzymes is not produced by the pancreas?

63% Answer Correctly

pancreatic amylase

trypsin

lipase

gastric acid


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.


3

In the Periodic Table of the Elements, atomic number is equal to which of the following?

63% Answer Correctly

number of protons in the nucleus

number of protons + neutrons in the nucleus

number of neutrons in the nucleus

number of electrons orbiting the nucleus


Solution

The Periodic Table of the Elements categorizes elements primarily by the number of protons in their nucleus (atomic number) and secondarily by the characteristics they exhibit.


4

The angle of reflection is equal to which the following?

48% Answer Correctly

focal point

90°

angle of incidence

refractive index


Solution

The law of reflection specifies how waves, including light waves, bounce off of surfaces. Specifically, the angle of incidence of the approaching wave is equal to the angle of reflection of the reflected wave as measured from a line perpendicular (90°) to the surface.


5

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

conduction

reflection

radiation

convection


Solution

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