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In this colorful activity (page 6 of the PDF), learners will make a multicolor density column by using different concentrations of sugar solutions.

Learners carefully pour vegetable oil, water, and corn syrup in any order into a cup and discover that regardless of the order they are poured, the liquids arrange themselves in layers the same way.

In this activity, learners create a gelatinous slime using guar gum powder and borax. Educators can use this simple activity to introduce learners to colloids.

In this activity, learners heat and cool carbonated water to find out whether temperature has an effect on how fast the dissolved gas leaves carbonated water.

In this chemistry meets cooking activity, learners compare the stability of egg white foams with various additives.

This fun video explains how to make a batch of oobleck (or slime) and why this special substance is known as a "non-Newtonian" fluid. Watch as Mr.

In the related activity called "Colors Collide or Combine," learners are intrigued by the apparent "line" that forms where colors from M&M coatings meet but do not mix.

In this introductory activity, learners discover that sugar and food coloring dissolve in water but neither dissolves in oil.

This is an activity about friction as well as kinetic and potential energy.

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 test different food items by timing how long it takes each liquid to slide from the top of a ramp to the bottom.

In this activity, learners make colored sugar and add it to water, alcohol, and oil to discover some interesting differences in dissolving.

Learners mix liquid water with solid cornstarch. They investigate the slime produced, which has properties of both a solid and a liquid.

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