Scoring the SAT II Chemistry
Scoring the SAT II Chemistry
Scoring on the SAT II Chemistry is the same as scoring for all other SAT II tests. For every right answer, you earn one point. For every wrong answer, you lose 1 /4 of a point. For each question you leave blank, you earn zero points. These points combined equal your raw score. ETS converts your raw score to a scaled score using a curve tailored to the particular test you take. We’ve included a raw-to-scaled conversion chart below so you can translate your raw score on a practice test into scaled scores.
Raw Score Scaled Score Raw Score Scaled Score Raw Score Scaled Score
80 800 49 600 18 420
79 800 48 590 17 410
78 790 47 590 16 410
77 780 46 580 15 400
76 770 45 580 14 390
75 770 44 570 13 390
74 760 43 560 12 380
73 760 42 560 11 370
72 750 41 550 10 360
71 740 40 550 9 360
70 740 39 540 8 350
69 730 38 540 7 350
68 730 37 530 6 340
67 720 36 520 5 340
66 710 35 520 4 330
65 700 34 510 3 330
64 700 33 500 2 320
63 690 32 500 1 320
62 680 31 490 0 310
61 680 30 490 -1 310
60 670 29 480 -2 300
59 660 28 480 -3 300
58 660 27 470 -4 290
57 650 26 470 -5 280
56 640 25 460 -6 280
55 640 24 450 -7 270
54 630 23 450 -8 270
53 620 22 440 -9 260
52 620 21 440 -10 260
51 610 20 430
50 600 19 420
This chart shows you that your score doesn’t plummet with every question you can’t answer confidently. You can do very well on this test without knowing or answering everything. The key to doing well on the SAT II Chemistry is to follow a strategy that ensures you will see and answer all the questions you can answer, while intelligently guessing on those slightly fuzzier questions.
For example, on an 80 question test, you could score:
  • 800 if you answered 79 right and left 1 blank
  • 750 if you answered 73 right, 4 wrong, and left 3 blank
  • 700 if you answered 67 right, 8 wrong, and left 5 blank
  • 650 if you answered 60 right, 12 wrong, and left 8 blank
  • 600 if you answered 54 right, 16 wrong, and left 10 blank
We’ll talk more about these strategies in the next chapter.
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