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"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 activity, learners test the rate of ripening fruit and vegetables and use a chemical to inhibit the ripening process.

In this activity, learners investigate the process of osmosis by adding salt to a sealed bag of raw carrots and comparing it to a control.

In this activity on page 15 of the PDF, learners measure the amount of bubbles that they make using a detergent.

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 activity was designed for blind learners, but all types of learners can participate to learn about conservation of gas. This is one of the classic experiments using baking soda and vinegar.

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 lab activity, learners explore how to initiate a density current. Learners measure six flasks with different concentrations of salt and water (colored blue).

In this classic hands-on activity, learners estimate the length of a molecule by floating a fatty acid (oleic acid) on water.

In this activity, learners cut wells in JELL-O© and load the wells with different detergent solutions.

In this activity, learners test exhaled breath for carbon dioxide and learn how to use an indicator as a simple way to measure pH.

In this inquiry-based lesson, learners measure the biomass of trees, calculate the carbon stored by the trees, and use this information to create recommendations about using trees for carbon sequestra

Learners mix vinegar and baking soda to produce a gas. With the addition of a bit of liquid soap, the gas becomes trapped in measurable bubbles.

In this experiment, learners will conduct chemical and physical tests to identify mystery substances.

In this chemistry activity, learners use thin layer chromatography to determine the molecular composition of different markers.

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 about the relationship between food and energy (page 1 of PDF), learners observe and quantify the growth of yeast when it is given table sugar as a food source.

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