Practice Test
Chem Mystery Packet
Directions: Number a piece of paper from 1 to 20. Answer each question, writing your answers on your paper. The correct answers to the questions appear at the end of the practice test.
1. A bow hunter is practicing for the fall hunt, his target is shown below.
What term or terms best describes our hunter?
A. accurate B. precise
C. both accurate and precise D. neither accurate nor precise
Change the following metric measurements into the units asked for.
2. Calculate the number of millimeters there are in 100 meters.
a. 10 mm b. 1,000 mm c. 10,000 mm d. 100,000 mm
3. How many liters are there in 1200 milliliters?
a. 12 liters b. 1.2 liters c. .12 liters d. 120 liters
4. How many grams are there in .22 kilograms?
a. 22 grams b. 2200 grams c. 220 grams d. 2.2 grams
5.
A student measures the density of iron shot as 6.5 g/cm3. The value that
appears in the literature is 7.68 g/cm3. Calculate the percent error.
a. 15% b. 15% c. 18% d.  18%
6.
The literature value of the melting point of iodine is 114^{o}C . If a student
determined the melting point to be 110^{o}C, what was the percent error?
a. 14% b. 14% c. 3.5% d.  3.5%
7. What is the reading of the graduated cylinder?
8. A student put 20.000 grams of copper BB's in the graduated cylinder above.
The water level increased to 25.0 mL. What is the density of the copper BB's?
9.
If the temperature of a solution is heated by 30^{o}C. The molecules of the
solution are moving :
a. faster b. slower c. the same.
10. Factors that are kept the same during an experiment are
a. controls b. independent variables c. dependent variables d. constants
Use the following information to answer the two questions below and to complete the experimental design box.
John worked for Orville Reddenbacher, and was curious about the effects of moisture content in the popcorn kernal on the percentage of kernals popped.. To investigate how moisture content in the popcorn kernal affected the percentage that popped, John treated three batches of popcorn kernals. One batch, John soaked in water for 24hours before popping, another he put in a dehydrator for 24 hours before popping; and the last batch, he popped without any treatment (just out of the bag). He popped one hundred kernals from same bag of popcorn each batch in a hot air popper at the specified temperature. The amount of time the popper ran was the same. After popping John counted the number of kernals that remained unpopped.
11. Was there a control in this experiment? If there was, what was it?
________________________________________________________________________
Complete the experimental design table below:
IV: 12. 


13. 
14. 
15. 
100 Kernals Popcorn 
100 Kernals Popcorn 
100 Kernals Popcorn 
DV: 16. 


Constants 


17. 


18. 


19. 


20. 


Answers :
1. d 6. d 11. kernals without treatment
2. d 7. 17.5 mL 12. the water content of popcorn kernals
3. b 8. 2.7 g/mL 13. kernals soaked in water
4. c 9. a 14. kernals heated in a dehydrater
5. a 10. d 15. kernals without treatment
16. the percentage of kernals that did not pop
17. the type of popcorn
18. the time being soaked, or dehydrated
19. the time in the hot air popper
20. the temperature of the popper
alternate answer: the same number of kernals