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This lesson focuses on how materials behave differently as their surface area increases.

Learners observe and conduct experiments demonstrating the different properties of hot and cold materials.

In this activity, learners experiment with creating various types of bubble solutions and testing which ingredients form longer-lasting bubbles.

In this activity, learners discover the primary physical properties used to separate pure substances from mixtures.

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.

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

Learners design their own experiment to investigate whether the temperature of the surrounding water affects the rate at which the colored coating dissolves from an M&M.

In this activity related to the human circulatory system (on page 10 of the PDF), learners observe the dispersion of a drop of food coloring in water, draw conclusions about the movement of dissolved

In this quick activity (page 1 of PDF under SciGirls Activity: Exercise and Memory), learners will investigate what happens to bubble gum when it is chewed for 5-10 minutes.

In this activity on page 15 of the PDF, learners measure the amount of bubbles that they make using a detergent.

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 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 four-part activity, learners explore how the body works and the chemistry that happens inside living things.

Learners carefully look at four known household crystals.

Learners design their own experiment to determine which M&M color dissolves the fastest in water.

In this activity, learners investigate whether having sugar already dissolved in water affects the speed of dissolving and the movement of sugar and color through the water.

Learners add different liquids (water, salt water, alcohol, and detergent solution) to water and observe the different ways the different liquids combine with water.

In two separate bags, learners mix water with Epsom salts and detergent.

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

Learners analyze candy-coated sweets using chromatography. Learners use this method to separate the various dyes used to make colored candy.