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

Recipe for a Moon
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In this activity, learners discover that the Moon, like Earth, is made up of layers of different materials. Learners work in teams to make models of the interiors of the Moon and Earth.

Bury Me Not!
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This activity (page 2 of the PDF under SciGirls Activity: Bogs) is a full inquiry investigation into decomposition.

Pie-Pan Convection
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It's difficult to see convection currents in any liquid that's undergoing a temperature change, but in this Exploratorium Science Snack, you can see the currents with the help of food coloring.

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

Chocolate (Sea Floor) Lava
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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.

Geyser
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This Exploratorium activity can be used in many contexts because geysers are great opportunities for learning about heat and temperature changes as well as geological/space science phenomena.

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

Freezing Lakes
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In some parts of the world, lakes freeze during winter. In this activity learners will explore water’s unique properties of freezing and melting, and how these relate to density and temperature.

Let's Make Molecules
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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).

How Boulders Are Born
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In this activity, learners review and discuss weathering, erosion and mass wasting, to gain a stronger understanding of how Hickory Run’s Boulder Field was formed after the Laurentide Continental Glac

Diet Light
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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.

Salt 'n Lighter
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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.

Melts in Your Bag, Not in Your Hand
Source Institutions
In this activity, learners use chocolate to explore how the Sun transfers heat to the Earth through radiation.

Making Connections: What You Can Do To Help Stop Global Climate Change
Source Institutions
In this cooperative learning activity, learners visit ten stations and are challenged to think critically about various conservation questions and issues.

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

Avogadro's Bubbly Adventure
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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.

We all Scream for Ice Cream
Source Institutions
In this activity, learners observe how salinity affects the freezing point of water by making and enjoying ice cream.

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

I Can't Take the Pressure!
Learners develop an understanding of air pressure in two different activities.