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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.

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 cook amino acids and sugar to explore the range of aromas released.

In this quick activity/demonstration about density, learners examine what happens when two cans of root beer--one diet and one regular--are placed in a large container of water.

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

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

In this chemistry activity (page 5 of the PDF), learners will see that chewing is more than just the crushing up of food; there is actually a chemical change going on at the same time.

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 activity, learners make their own rock candy. Crystals will grow from a piece of string hanging in a cup of sugar water. The edible crystals may take up to a week to form.

In this activity, learners make colored sugar and add it to water, alcohol, and oil to discover some interesting differences in dissolving.

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.