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How do you measure a bubble when it's floating? You can't really, but in this activity, learners can measure the diameter of the ring of suds a bubble leaves on a flat surface.

This is an activity about turbidity, or the amount of sediment suspended in water.

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

In this combination chemistry and physics activity, learners explore water absorption in dried beans or peas and learn how this affects their physical properties.

Learners investigate signs of a chemical reaction when they mix vinegar and baking soda. In addition to a gas being produced, learners also notice the temperature decreases.

In this investigation, learners plant seeds in a 2-liter bottle filled with soil that is connected to a water source below. Over the next few weeks, learners observe how the plants grow.

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

Learners make kimchee or sauerkraut, which is really just fermented cabbage, in a 2-liter plastic bottle.

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).

Learners smell balloons filled with different scents to guess what's inside. From this, they infer the presence and motion of scented molecules.

In this chemistry challenge, learners discover that many chemical reactions involve heat loss or gain.

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