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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.

This three-part activity consists of an activity that groups of learners develop themselves, a given procedure, and an optional demonstration.

During this activity, learners will make different versions of "ooze" using varied proportions of detergent and glue.

In this activity (located on page 3 of the PDF), learners investigate the way water moves and how we can control and direct water.

Learners observe the outside and inside of raw chicken eggs, record descriptions, and hypothesize what will happen when a facilitator drops an egg on the floor.