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In this activity on page 7 of the PDF (Chemistry—It’s Elemental), learners use iodine to identify foods that contain starch.

In this activity, groups of learners work together to create edible models of chemicals involved in autotrophic nutrition.

This activity provides a hands-on experience with a scale model, a relatively high viscosity fluid, and feeding behaviors.

This activity (page 2 of the PDF under SciGirls Activity: Bogs) is a full inquiry investigation into decomposition.

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

In this activity, learners conduct a series of hands-on experiments that demonstrate how the working of plants' veins, known as capillary action, enables water to travel throughout the length of a pla

In this Energy and Environment activity (page 9 of the PDF), learners calculate the mass of a piece of gum, compare it to the mass of the gum's packaging, and then create a bar graph of the results.

In this activity, learners use a flashlight, a glass of water, and some milk to examine why the sky is blue and sunsets are red.

In this activity, learners conduct an experiment to explore how water flows up from a tree's roots to its leafy crown.

In this activity, learners use gumdrops and toothpicks to model the composition and molecular structure of three greenhouse gases: carbon dioxide (CO2), water vapor (H2O) and methane (CH4).

In this quick activity (page 1 of the PDF under SciGirls Activity: California Fish), learners will build a simple Cartesian Diver in an empty 2-liter bottle.

In this activity, learners investigate carbon sequestration by creating a carbonated beverage out of apple juice and dry ice.

In this quick activity, learners observe how the added sugar in a can of soda affects its density and thus, its ability to float in water.

In this activity, learners discover that as the salinity of water increases, the density increases as well. Learners prove this by attempting to float fresh eggs in saltwater and freshwater.

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

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.

Learners explore capillary action in plants (such as plants ability to move water from roots to leaves) in an investigation called Paper Blooms.

In this activity, learners observe how salinity affects the freezing point of water by making and enjoying ice cream.

In this activity, learners collect, categorize, weigh and analyze classroom trash and discuss ways that engineers have helped to reduce solid waste.

Learners develop an understanding of air pressure in two different activities.