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In this activity, learners discover the primary physical properties used to separate pure substances from mixtures.

Learners place multiple M&M's in a plate of water to watch what happens as the candies dissolve.

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 (page 1 of PDF under SciGirls Activity: Exercise and Memory), learners will investigate what happens to bubble gum when it is chewed for 5-10 minutes.

In this activity, learners mix milk, vinegar, baking soda, and water to create sticky glue. Use this activity to explain how engineers develop and evaluate new materials and products.

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 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 add objects and substances to carbonated water to discover that added objects increase the rate at which dissolved gas comes out of solution.

In this activity on page 7 of the PDF, learners investigate the solubility of gas in water at different temperatures. This experiment will help learners determine if temperature affects solubility.

In this activity, learners mix water, cooking oil, and liquid food coloring to create beautiful colored designs in a cup. Use this activity to explore liquid density and solubility.

In this four-part activity, learners explore how the body works and the chemistry that happens inside living things.

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

Learners carefully look at four known household crystals.

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

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 introductory activity, learners discover that sugar and food coloring dissolve in water but neither dissolves in oil.

In this activity, learners mix up a bubbly brew and examine density. Learners explore how they can make different materials fall and rise in water using oil, water, and salt.

This lesson focuses on surface area and how the shape of sugar crystals may differ as they are grown from sugars of different coarseness.

In this activity, learners investigate whether having sugar already dissolved in water affects the speed of dissolving and the movement of sugar and color through the water.

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