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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 add different liquids to water and apply their working definition of “dissolving” to their observations.

In this activity, learners experiment with the density of ice, water, and oil. Learners will discover that the density of a liquid determines whether it will float above or sink below another liquid.

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

In this chemistry investigation, learners combine common cooking substances (flour, baking powder, sugar, salt, pepper, oil, water, food coloring) to explore mixtures.

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.

In this fun hands-on activity, learners use simple materials to investigate evaporation. How can the evaporation of water on a hot day be used to cool an object? Find out the experimental way!

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

In this activity, learners add objects and substances to carbonated water to discover that added objects increase the rate at which dissolved gas comes out of solution.

In this geology activity (page 6 of the PDF), learners explore how carbonic acid can slowly dissolve limestone and form caves.

In this activity on page 6 of the PDF (Get Cooking With Chemistry), learners investigate yeast. Learners prepare an experiment to observe what yeast cells like to eat.

Learners place an M&M candy in water and observe what happens. The sugar-and-color coating dissolves and spreads out in a circular pattern around the M&M.

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.

Using yeast, sugar, and water, learners create a chemical reaction which produces carbon dioxide (CO2) gas inside a 2-liter bottle. They use this gas to inflate a balloon.

In this activity, learners make colored sugar and add it to water, alcohol, and oil to discover some interesting differences in dissolving.

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

Learners make their own acid-base indicator from red cabbage. They use this indicator to test substances around the house.

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