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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 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 sublimate dry ice and then taste the carbon dioxide gas.

In this activity, learners conduct a series of hands-on experiments that demonstrate how the working of plants' veins, known as capillary action, enables water to travel throughout the length of a pla

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

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 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.

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 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.

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

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

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 (page 8 of the PDF), learners will identify the instances of physical change, chemical change, and solutions while making homemade soda pop.

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