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

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

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.

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

No glue is needed for learners of any age to become marshmallow architects or engineers.

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.

In the kitchen, learners can perform their own density investigation.

In this yummy chemistry activity which requires adult supervision, learners use sugar and water to explore how crystals form.

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

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

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 quick SciGirls activity (page 1 of the PDF under SciGirls Activity: Doghouse Design), learners will be introduced to the concept of thermal conductivity.

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

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

Learners combine different plant solutions -- made from fruits, vegetables, and flowers -- with equal amounts of vinegar (acid), water (neutral), and ammonia (base).

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.