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.Round 24,681 to the nearest 1,000.
- 2.The length of a nail is 12 cm, correct to the nearest centimetre. Using L for the length of the nail in centimetres, write down the error interval for L.
- 3.A quantity surveyor calculates a length as 24.6851 m. Round this length to 2 decimal places.
- 4.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.
- 5.Round 3.947 to 2 decimal places.
- 6.Round 592.5 to the nearest 10.
- 7.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.
- 8.A number, n, is equal to 3.7 when rounded to 1 decimal place. Write down the error interval for n.
- 9.The thickness of a sheet of card is 0.02384 cm. Write this thickness correct to 2 significant figures.
- 10.Round 0.006852 to 2 significant figures.
- 11.A length, L cm, has the error interval 24.5 ≤ L < 25.5. Write down the degree of accuracy to which the length was measured.
- 12.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.
- 13.A crowd of 8,400 people is recorded correct to the nearest 100. Work out the smallest possible number of people in the crowd.
- 14.Round 0.0759 to 2 decimal places.
- 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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