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

Learners conduct a "blind" taste-test of several types of enhanced or fitness water drinking water that has commercially added substances like vitamins, sugars, or herbs.

In this activity, learners investigate the movement of water into and out of a polymer. Learners test the diffusion of water through gummy bears, which are made of sugar and gelatin (a polymer).

In this activity, learners explore the forces at work in water. Learners experiment to find out what happens to pepper in water when they touch it with bar soap and liquid detergent.

Learners see that a carrot slice sinks in fresh water and floats in saltwater.

In this activity, learners conduct an experiment to explore how water flows up from a tree's roots to its leafy crown.

In this activity, learners add different liquids to water and apply their working definition of “dissolving” to their observations.

In this activity, learners touch supercooled water drops with an ice crystal and trigger the water drops to freeze instantly.

In this activity, learners sublimate dry ice and then taste the carbon dioxide gas.

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 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 conduct a series of hands-on experiments that demonstrate how the working of plants' veins, known as capillary action, enables water to travel throughout the length of a pla

Learners place multiple M&M's in a plate of water to watch what happens as the candies dissolve.

Learners design their own experiment to determine which M&M color dissolves the fastest in water.

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

Learners design their own experiment to compare how well cocoa mix dissolves in cold and hot water. They will see that cocoa mix dissolves much better in hot water. Adult supervision recommended.

Learners see that a can of regular cola sinks while a can of diet cola floats. As a demonstration, bubble wrap is taped to the can of regular cola to make it float.

Learners design their own experiment to investigate whether the temperature of the surrounding water affects the rate at which the colored coating dissolves from an M&M.

In this activity, learners heat and cool carbonated water to find out whether temperature has an effect on how fast the dissolved gas leaves carbonated water.

In this introductory activity, learners discover that sugar and food coloring dissolve in water but neither dissolves in oil.