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In this activity, learners of all ages can enjoy experimenting with ice. Try this experiment at the kitchen table or in the great outdoors to encourage budding scientists to experiment with ice.

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 quick activity, learners observe how the added sugar in a can of soda affects its density and thus, its ability to float in water.

In this activity, learners touch supercooled water drops with an ice crystal and trigger the water drops to freeze instantly.

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

Learners grow sugar crystals (rock candy). They make a hot solution that has an excess of sugar dissolved in it, then as the solution cools, they see sugar crystals form.

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

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

In this chemistry activity (page 1 of the PDF), learners will observe a physical change.

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 make a yeast-air balloon to get a better idea of what yeast can do. Learners discover that the purpose of leaveners like yeast is to produce the gas that makes bread rise.