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In this activity, learners use detergent solution to compare two solutions containing vinegar and cream of tartar.

In this activity, learners cut wells in JELL-O© and load the wells with different detergent solutions.

In this activity related to the human circulatory system (on page 10 of the PDF), learners observe the dispersion of a drop of food coloring in water, draw conclusions about the movement of dissolved

In this activity, learners explore deoxyribonucleic acid (DNA), a nanoscale structure that occurs in nature.

Each learner chews a piece of gum until it loses its flavor, and then leaves the gum to dry for several days.

This lesson focuses on surface area and how the shape of sugar crystals may differ as they are grown from sugars of different coarseness.

In this activity, learners use a microscope to examine three different microbes: bacteria, yeast and paramecia. Educator will need to prepare the yeast solution one day before the activity.

This activity (on page 3 of the PDF under GPS: Body Electricity Activity) is a full inquiry investigation into conductivity.

In this activity, learners discover the principles of edible glass by making a supersaturated sugar solution.

In this activity, learners explore how product design differences can affect the success of a final product -- in this case a bag for holding candy.

In this activity, learners explore how engineers have met the challenge of keeping foods, liquids, and other items cool.

This activity allows learners to explore the scientific method in an open-ended fashion, using the 4-P Approach to Science Inquiry developed by the University of Wisconsin, Beloit.

In this activity, learners explore the different salinities of various sources of water by taste-testing.

In this activity, learners use two different techniques to estimate how many little things fit into one bigger thing.

In this activity, learners create an electrical circuit and investigate how some dissolved substances conduct electricity.

In this kitchen chemistry activity, learners explore the chemistry of crystals by making sugar crystals, consider a common chemical reaction type responsible for the rising of muffins and cake in the

In this math lesson, learners apply the concepts of ratio and proportion to the capture-recapture statistical procedure.

This activity (on page 3 of the PDF under GPS: Sailboat Design Activity) is a full inquiry investigation into design optimization.

In this laboratory activity, learners design an experiment to evaluate how environmental factors influence the growth of molds.

In this activity on page 7 of the PDF, learners investigate the solubility of gas in water at different temperatures. This experiment will help learners determine if temperature affects solubility.