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In this kitchen chemistry activity, learners explore the chemistry of crystals by making sugar crystals, consider a common chemical reaction type responsible for the rising of muffins and cake in the

Learners create beautiful fluid motion. They explore fluid dynamics, surface tension, solubility, and buoyancy while mixing liquids together.

In this activity, learners use bubbles to investigate the structure and unique properties of cell membranes. Bubbles serve as macroscopic models that mimic the cells' phospholipid bilayers.

This is an activity (located on page 3 of PDF under Nasturtium Leaves Activity) about surface tension.