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 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.
- 2.A tin of paint has a mass of 5.672 kg. Round this mass to 1 decimal place.
- 3.A number, y, is equal to 8.2 when rounded to 1 decimal place. Write down the error interval for y.
- 4.A measuring jug shows a volume of 340 ml, correct to the nearest 20 ml. Work out the smallest possible volume in the jug.
- 5.A number, n, is equal to 3.7 when rounded to 1 decimal place. Write down the error interval for n.
- 6.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.
- 7.Round 592.5 to the nearest 10.
- 8.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.
- 9.Round 4,685 to the nearest 100.
- 10.Round 0.006852 to 2 significant figures.
- 11.The thickness of a sheet of card is 0.02384 cm. Write this thickness correct to 2 significant figures.
- 12.A crowd of 8,400 people is recorded correct to the nearest 100. Work out the smallest possible number of people in the crowd.
- 13.A block of butter has a mass of 250 g, correct to the nearest 10 g. Using m for the mass of the block in grams, write down the error interval for m.
- 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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