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In this activity, learners investigate the movement of water into and out of a polymer. Learners test the diffusion of water through gummy bears, which are made of sugar and gelatin (a polymer).

Over the course of several days, learners explore the property of water that helps plants move water from roots to leaves or gives paper towels the capacity to soak up water.

In this easy chemistry activity, learners submerge pennies in different liquids (water, lemon juice, vinegar, liquid hand soap, salt water, and baking soda mixed with water) to observe which best clea

Learners place cut flowers in colored water and observe how the flowers change. The flowers absorb the water through the stem and leaves.

In this activity, learners create a biosphere in a baggie.

Eggs are placed in vinegar for one or two days to dissolve the shells. Then, learners place the eggs in water or corn syrup and observe them over a period of days.

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.

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

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

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

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

In this activity, learners will explore vegetative propagation while preparing food scraps to grow into plants.

In this activity, learners build a model of a self-sustaining habitat (growing grass and beans from seeds).

This lesson focuses on surface area and how the shape of sugar crystals may differ as they are grown from sugars of different coarseness.

In this activity, learners explore chemistry and the microbial world by making their own sourdough starter and bread at home using only flour and water.