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In this activity on page 5 of the PDF, learners compare water with artificial urine to see how urinalysis works. Learners use urinalysis test strips to test for glucose and protein in the fake urine.

In this activity, learners explore the relationship between cooling water vapor and condensation. Learners investigate condensation forming on the outside of a cold cup.

In this activity, learners write invisible messages on goldenrod paper, and make the message appear and disappear using acids and bases.

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 explore the process of condensation.

In this activity on page 8 of the PDF, learners make a slimy substance very similar to mucus, and sprinkle it with glitter to imitate the way that allergens are trapped.

In this activity on page 7 of the PDF (Get Cooking With Chemistry), learners conduct an experiment to get an idea of how cheese is made.

In this introductory activity and demonstration, learners are introduced to the concept that different substances react chemically in characteristic ways.

Learners add different liquids (water, salt water, alcohol, and detergent solution) to water and observe the different ways the different liquids combine with water.

In this activity on page 14 of the PDF (Rethinking the 3 R’s: It’s Easy to be Green), learners turn plain pieces of recycled plastic into shrunken works of art.

In this activity on page 7 of the PDF, learners explore how engineers characterize building materials.

In this activity on page 3 of the PDF, learners investigate how much sugar is in a soda. Learners use sugar cubes to measure and calculate the amount of sugar in a bottle of soda.

In this activity on page 6 of the PDF, learners dissolve Epsom salt in water and discover that the resulting solution can be used to create a work of art.

In this activity on page 6 of the PDF (Get Cooking With Chemistry), learners investigate yeast. Learners prepare an experiment to observe what yeast cells like to eat.

In this activity (on page 8), learners model how marble statues and buildings are affected by acid rain.

In this activity, learners try to revive wilted celery. Learners discover that plants wilt when their cells lose water through evaporation. Use this activity to introduce capillary action.

In this activity, learners add different liquids to water and apply their working definition of “dissolving” to their observations.

In this activity on page 5 of the PDF, learners mimic the process for making bricks. Learners shape and bake creations from a dough that is made from flour, salt, and water.

In this activity learners compare the bounciness of warm and cold racquetballs to see if temperature makes a difference in how well they bounce.

Learners investigate signs of a chemical reaction when they mix vinegar and baking soda. In addition to a gas being produced, learners also notice the temperature decreases.