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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.

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

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

In this activity related to Archimedes' Principle, learners use water displacement to compare the volume of an expanded gummy bear with a gummy bear in its original condition.

This three-part lab helps learners understand the essential principles governing diffusion and osmosis.

In this activity, learners make their own rock candy. Crystals will grow from a piece of string hanging in a cup of sugar water. The edible crystals may take up to a week to form.

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.

In this chemistry demonstration, learners investigate the factors that increase the rate of dissolution for a solid.

In this three-part activity, learners use food to determine the effects of wind, sandblasting and water on regolith (dust) formation and deposition on Earth.

The Ancient Egyptians used a naturally-occurring salt from the banks of the Nile River, called natron, to mummify their dead.

In this chemistry activity, learners use spaghetti to explore density and chemical reactions.

In this activity, learners use a flashlight, a glass of water, and some milk to examine why the sky is blue and sunsets are red.

In this activity, learners burn a peanut, which produces a flame that can be used to boil away water and count the calories contained in the peanut.

In this chemistry activity, learners use the lowered freezing point of water to chill another mixture (ice cream) to the solid state.

In this activity, learners explore chemistry and the microbial world by making their own sourdough starter and bread at home using only flour and water.

In this laboratory activity, learners design an experiment to evaluate how environmental factors influence the growth of molds.

This experiment allows learners to experience a small scale "epidemic," demonstrating the ease with which disease organisms are spread, and enables learners to determine the originator of the "epidemi

In this activity related to climate change, learners create and explore topographical maps as a means of studying sea level rise.