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

In this activity, learners model atmospheric convection currents using food coloring, water, and clear cups. Activity includes step-by-step instructions, STEM connections, and more.

This is a quick activity that shows how large amounts of rock and sediment are added to the edge of continents during subduction.

In this activity, learners eat a snack and make a model of the plumbing system of a volcano.

In this activity, learners model hot spot island formation, orientation and progression with condiments.

In this edible experiment, learners pour "Magic Shell" chocolate into a glass of cold water. They'll observe as pillow shaped structures form, which resemble lavas on the sea floor.

In this interactive and informative group activity, learners use packages of M&M's to illustrate the difference between weather and climate.

In this geology activity (page 6 of the PDF), learners explore how carbonic acid can slowly dissolve limestone and form caves.

In this activity, learners investigate convection by using food coloring and water of different temperatures.

In this quick activity about pollutants and groundwater (page 2 of PDF under Water Clean-up Activity), learners build a model well with a toilet paper tube.

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 use chocolate to explore how the Sun transfers heat to the Earth through radiation.

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.

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