Search Results

In this activity learners explore surface tension. Why are certain objects able to float on the surface of water and how do detergents break the surface tension of water?

Learners work in pairs to design, construct, and test a device that exhibits positive, neutral, and negative buoyancy. They test a number of different objects in water to see if they sink or float.

In this activity, learners of all ages can become food scientists by experimenting with flour and water to make basic pasta.

In this activity (on pages 29-35), learners examine water pollution and filtration.

Water treatment on a large scale enables the supply of clean drinking water to communities.

Learners explore capillary action in plants (such as plants ability to move water from roots to leaves) in an investigation called Paper Blooms.