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In this simple activity (on page 2 of the PDF), learners make a crystal garden using salt, water, and a brick.

Don't scream for ice cream -- make it with milk, sugar, flavoring and some 'salt-water' ice. Discover the chemistry of ice cream by creating your own.

In this activity, learners will "paint" their own crystal artwork by creating a picture with a super saturated salt solution.

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 find out what happens when they cover leaves with pieces of black construction paper. This activity shows learners that plants need sunlight to survive.

In this activity on page 3 of the PDF, learners create a collage by using vinegar to transfer color pictures from a newspaper onto a piece of white paper.

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

In this activity on page 9 of the PDF, learners make their own paint using chalk as a pigment and glue and water as binders. This activity introduces learners to special mixtures called suspensions.

In this chemistry activity (page 3 of the PDF), learners will learn about crystals by growing their very own.

In this activity, learners explore the flexibility of polymer chains by pushing sharpened pencils through a Ziploc bag.

In this activity on page 6 of the PDF, learners dissolve Epsom salt in water and discover that the resulting solution can be used to create a work of art.

In this activity, learners will discover how the thin layers of amphibians' skin allow water and other chemicals to pass through it.

Like water drops in falling rain, a CD separates white light into all the colors that make it up.

In this activity, learners use simple materials to create giant bubbles.

Learners apply their knowledge from a previous study to identify different liquids--water, corn syrup, and vegetable oil.

In this activity, learners follow a recipe to make hollandaise sauce. Learners discover how cooks use egg yolks to blend oil and water together into a smooth mix.

Learners assemble a figure from a nylon stocking or sock stuffed with soil and seeds. The ends of the nylons inside the jar absorb water, which feeds the grass seeds.

In this quick activity, learners explore how blubber protects animals from the cold by making a "blubber mitt." Using cooking shortening, two zip-top sandwich bags, and duct tape, learners simulate bl

In this activity, learners explore the chemical reaction between water and effervescent antacid tablets. This hands-on activity models how a material can act differently when it's nanometer-sized.

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.