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In this activity (page 2 of PDF under GPS: Glaciers Activity), learners will measure the rate at which water streams out of a leaky cup.

In this classic hands-on activity, learners estimate the length of a molecule by floating a fatty acid (oleic acid) on water.

In this activity, learners discover how solar energy can be used to heat water.

Learners make a refrigerator that works without electricity. The pot-in-pot refrigerator works by evaporation: a layer of sand is placed between two terra cotta pots and thoroughly soaked with water.

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.

This activity has learners observe water and compare it to other liquids.

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.

In this outdoor water activity, learners explore evaporation by painting with water and tracing puddles. Learners will discover that wet things become dry as the water evaporates.

In this outdoor water activity, learners explore how to change the direction of water flow. Learners make puddles in dirt or use existing puddles and sticks to make water flow.

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.

Learners explore the variables that affect the properties of ice and the places where different types of ice are found.

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