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.
Rounding, significant figures and error intervals worksheet — GCSE Foundation
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- 1.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.
- 2.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.
- 3.The thickness of a sheet of card is 0.02384 cm. Write this thickness correct to 2 significant figures.
- 4.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.
- 5.Round 6.283 to 1 significant figure.
- 6.A number, x, is truncated (not rounded) to 1 decimal place and the result is 6.2. Write down the error interval for x.
- 7.Round 0.006852 to 2 significant figures.
- 8.Which of these numbers rounds to 0.048 when rounded to 2 significant figures?
- 9.Round 0.006482 to 2 significant figures.
- 10.A digital timer truncates every time to 1 decimal place. It shows a swimmer's time for one length as 12.3 seconds. Using t for the swimmer's actual time in seconds, write down the error interval for t.
- 11.A tin of paint has a mass of 5.672 kg. Round this mass to 1 decimal place.
- 12.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.
- 13.Round 3.947 to 2 decimal places.
- 14.A supermarket sells apples at £1.85 per kg. Anna buys 3.6 kg of apples. Estimate the cost by rounding each number to 1 significant figure before multiplying. Work out Anna's estimate.
- 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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