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

In this activity, learners explore healthy choices related to the liquids they drink. The importance of water and milk as essential nutrients for a healthy body is the focus of the experience.

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 use gumdrops and toothpicks to model the composition and molecular structure of three greenhouse gases: carbon dioxide (CO2), water vapor (H2O) and methane (CH4).

In this chemistry challenge, learners identify which plants have the enzyme "catalase" that breaks hydrogen peroxide into water and oxygen.

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

In this activity, learners compare frog eggs to chicken eggs to better understand why frog eggs need water. Learners compare a boiled chicken egg to "frog eggs" represented by boiled tapioca.

In this activity, learners create a "mini sky" in a glass of water in a dark room.

In this activity, learners try to revive wilted celery. Learners discover that plants wilt when their cells lose water through evaporation. Use this activity to introduce capillary action.

Learners discover the bubble power of living cells in this multi-hour experiment with baker's yeast. Learners make a living yeast/water solution in a bottle, and add table sugar to feed the yeast.

In this quick activity/demonstration about density, learners examine what happens when two cans of root beer--one diet and one regular--are placed in a large container of water.

In this outdoor, freshwater activity, learners explore the behavior and food preferences of crawdads (or crabs) by "fishing" for them with various baits.

In this activity, learners examine the properties of different seaweeds, investigate what happens when powdered seaweed (alginate) is added to water, and learn about food products made with seaweed.

In this activity, learners explore the concept of permeability to better understand why amphibians are extremely sensitive to pollution.

In this playful activity, learners explore the structure of the cell—the basic unit of every living organism—by creating a model of cell structures using soap bubbles, and by examining a slice of onio

In this activity on page 7 of the PDF (Chemistry—It’s Elemental), learners use iodine to identify foods that contain starch.

Learners explore soybeans, soak them in water to remove their coat, and then split them open to look inside. They also make a musical shaker out of paper cups, a cardboard tube, and soybeans.