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In this activity about water solubility and density, learners use critical thinking skills to determine why water can dissolve some things and not others.

In this math lesson, learners are introduced to proportional reasoning through modeling, sharing, and questioning techniques.

In this activity, learners discover what happens when they crush wintergreen-flavored candies in a very dark room.

In this activity, learners try to revive wilted celery. Learners discover that plants wilt when their cells lose water through evaporation. Use this activity to introduce capillary action.

In this activity, learners add different liquids to water and apply their working definition of “dissolving” to their observations.

In this activity, learners follow simple historical maritime recipes to cook up hardtack and swanky, and then compare the foods they eat to what was served on ships in the past.

In this activity on page 5 of the PDF, learners mimic the process for making bricks. Learners shape and bake creations from a dough that is made from flour, salt, and water.

In this activity, learners use a microscope to examine three different microbes: bacteria, yeast and paramecia. Educator will need to prepare the yeast solution one day before the activity.

In this math activity (Page 11 of the Dining Out! PDF), younger learners count out the total amount of money needed to purchase trail mix using the fewest number of bills/coins possible.

What's a Pickle-Oh? Two pieces of pickle on a stick are connected to a Pico Cricket (micro controller). When you slide the pickles apart the note changes.

In this activity, high voltage is applied across a pickle to emit a yellow glow. This activity should only be conducted by skilled adults and is best suited as a demonstration.

Learners investigate signs of a chemical reaction when they mix vinegar and baking soda. In addition to a gas being produced, learners also notice the temperature decreases.

In this activity, learners heat and cool carbonated water to find out whether temperature has an effect on how fast the dissolved gas leaves carbonated water.

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

In this activity, learners will discover why there are holes in bread.

In this activity, learners make self-assembled polymer spheres.

Learners make kimchee or sauerkraut, which is really just fermented cabbage, in a 2-liter plastic bottle.

Learners mix liquid water with solid cornstarch. They investigate the slime produced, which has properties of both a solid and a liquid.

In this activity, learners make optical fibers out of strips of gelatin.

In this activity, learners compare frog eggs to chicken eggs to better understand why frog eggs need water. Learners compare a boiled chicken egg to "frog eggs" represented by boiled tapioca.