Printable · GCSE Foundation · ages 14-16
Rounding, significant figures and error intervals worksheet — GCSE Foundation
Fifteen questions on "rounding, significant figures and error intervals" — DfE statement N15. Print it, or print three versions so neighbours cannot copy by letter; the key gives the letter for each version.
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Rounding, significant figures and error intervals worksheet — GCSE Foundation
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- 1.Sam rounds 0.070268 to 3 significant figures and writes 0.0703. Which of these statements is correct?
- 2.A number, n, is equal to 3.7 when rounded to 1 decimal place. Write down the error interval for n.
- 3.Which of these numbers rounds to 0.048 when rounded to 2 significant figures?
- 4.To estimate the cost of buying 38.7 m of rope at £21.40 per metre, both numbers are first rounded to 1 significant figure. Work out the estimate.
- 5.A number, y, is equal to 8.2 when rounded to 1 decimal place. Write down the error interval for y.
- 6.A charity trek covers 830 miles over roughly 19 days. By rounding each number to 1 significant figure, work out an estimate for the number of miles walked per day.
- 7.A quantity surveyor calculates a length as 24.6851 m. Round this length to 2 decimal places.
- 8.A van has a mass of 2,000 kg, correct to 1 significant figure. Using m for the mass of the van in kilograms, write down the error interval for m.
- 9.Round 0.006482 to 2 significant figures.
- 10.Four friends share a restaurant bill of £53.90 equally. A calculator gives each share as 13.475. Work out how much each friend should pay.
- 11.The thickness of a sheet of card is 0.02384 cm. Write this thickness correct to 2 significant figures.
- 12.Round 6.283 to 1 significant figure.
- 13.A train journey takes 45 minutes, correct to the nearest 5 minutes. Using t for the actual time of the journey in minutes, write down the error interval for t.
- 14.The length of a pencil is 8.4 cm, correct to 1 decimal place. Using L for the length of the pencil in centimetres, write down the error interval for L.
- 15.A recipe needs 0.485 kg of flour per cake. A bakery estimates its flour order by rounding this amount to 1 significant figure, then multiplying by the 60 cakes it plans to bake. Work out the bakery's estimate for the total flour needed, in kg.
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