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In this activity, learners make their own rock candy. Crystals will grow from a piece of string hanging in a cup of sugar water. The edible crystals may take up to a week to form.

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 investigate the movement of water into and out of a polymer. Learners test the diffusion of water through gummy bears, which are made of sugar and gelatin (a polymer).

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 activity, learners discover the primary physical properties used to separate pure substances from mixtures.

In this activity, learners explore engineering package designs that meet the needs of safely shipping a product.

In this activity related to Archimedes' Principle, learners use water displacement to compare the volume of an expanded gummy bear with a gummy bear in its original condition.

In this activity (on page 2 of the PDF), learners make a plastic protein polymer from milk. Adding vinegar to milk causes the protein casein to solidify or curdle.

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 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