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In this activity, learners of all ages can become food scientists by experimenting with flour and water to make basic pasta.

Learners measure a bottle full of air, and then use a vacuum pump to remove the air. When they re-weigh the bottle, learners find the mass is about 0.8g less.

Learners build a simple one-cell battery and use an ammeter to measure the flow of current.

"What's in the Water" lets participants use tools to solve the mystery- what chemicals and compounds are in a sample of water?

In this experiment, learners use JOY liquid detergent and glycerin to make the largest bubble they can that lasts 15 seconds.

This is an activity in which learners will find that they can detect differences in concentration better with their nose (smelling) than with their eyes (seeing).

In this activity, learners discuss the different salinities of oceans, rivers and estuaries.