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In this environmental science lesson, learners will examine the dangers of mercury and how humans contribute to growing mercury emissions on Earth.

In this activity, learners try pouring water out of a regular cup and a miniature cup. It’s harder than it sounds! Learners discover that different forces dominate at different size scales.

In this activity/demo, learners discover how liquid nitrogen cools a creamy mixture at such a rapid rate that it precipitates super fine grained (nano) ice cream.

In this activity, learners investigate the speed of chemical reactions with light sticks. Learners discover that reactions can be sped up or slowed down due to temperature changes.

In this activity, learners can create five-layer density columns by employing one of three (or all) methods.

This is a quick activity (on page 2 of the PDF under Stained Glass Activity) about the "Tyndall effect," the scattering of visible light when it hits very small dispersed particles.

In this activity about water's cohesive and adhesive properties and why water molecules are attracted to each other, learners test if objects repel or absorb 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 food science activity, learners conduct an experiment that demonstrates the importance of light to plants.

This activity (on page 3 of the PDF under GPS: Body Electricity Activity) is a full inquiry investigation into conductivity.

In this activity, learners prepare four polymer elastomers and then compare their physical properties, such as texture, color, size, and bounce height.

In this activity, learners create a model of a hot air balloon using tissue paper and a hairdryer. Educators can use this activity to introduce learners to density and its role in why things float.

In this activity (on page 5 of PDF), learners use dry ice and household materials to make scientifically accurate models of comets.

In this activity, learners discover the principles of edible glass by making a supersaturated sugar solution.

In this activity, groups of learners work together to create edible models of chemicals involved in autotrophic nutrition.

In this activity, learners prepare four polymer elastomers and then compare their physical properties, such as texture, color, volume, density, and bounce height.

Learners experiment with water gel crystals, or sodium polyacrylate crystals, which absorb hundreds of times their weight in water. When in pure water, the water gel crystals cannot be seen.

This display shows slow chemical reactions in colorful crystal formations known as Liesegang Rings. These reactions are similar to those forming the rings in agates.

In this lab, learners evaluate the relative effectiveness of various chemical substances (i.e. garlic powder, bathroom cleaner, mouthwash, etc.) as antimicrobial agents.

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