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In this activity, learners recrystallize substances from solutions and make observations about the resulting crystals. This test can help further identify the unknown.

Learners observe and conduct experiments demonstrating the different properties of hot and cold materials.

Learners add drops of four liquids (water, alcohol, salt water, and detergent solution) to different surfaces and observe the liquids' behavior.

In this activity, learners investigate the behavior of magnets. Learners create a "wonder wand" with a magnet so they can move a skater around.

Learners see that a carrot slice sinks in fresh water and floats in saltwater.

In this activity on page 4 of the PDF (Get Cooking With Chemistry), learners investigate ingredients that combine to produce gas bubbles.

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 activity, learners examine baking powder, a combination of three powders: baking soda, cream of tartar, and cornstarch.

Learners compare the weight of equal volumes of wax, water, and clay. Learners discover that since the wax weighs less than an equal volume of water, it is less dense than water and will float.

In this simple activity, learners see the production of a gas, which visibly fills up a balloon placed over the neck of a bottle.

Learners create hard water by mixing Epsom salt and water. Then they compare what happens when soap solution is mixed with hard water and regular water.

In this introductory demonstration and activity, learners are introduced to the concept of density as they explore a rock and a wooden block in water.

Learners will see that changing the shape of an object, like a clay ball, that is more dense than water, can affect whether the object will sink or float.

In this activity on page 2 of the PDF (Get Cooking With Chemistry), learners conduct chemical tests on certain powders used in cooking.

This three-part activity consists of an activity that groups of learners develop themselves, a given procedure, and an optional demonstration.

In this activity, learners design a crushing test and discover that identifying and controlling the variables may be difficult.

In this simple activity (on page 7 of the PDF), learners use water and liquid dish detergent to see which one removes lipstick better from an index card.

In this activity, learners add food coloring to hot and cold water to see whether heating or cooling affects the speed of water molecules.

Learners use their knowledge of color changes with red cabbage indicator to neutralize an acidic solution with a base and then neutralize a basic solution with an acid.