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Learners analyze candy-coated sweets using chromatography. Learners use this method to separate the various dyes used to make colored candy.

Learners place cut flowers in colored water and observe how the flowers change. The flowers absorb the water through the stem and leaves.

Learners set up three different bowls, each with a different mass of oatmeal. Learners monitor the temperature of the oatmeal and find that larger masses take longer to cool.