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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.

In this activity, learners add objects and substances to carbonated water to discover that added objects increase the rate at which dissolved gas comes out of solution.

In this activity on page 4 of the PDF, learners investigate the importance of washing their hands.

In this activity on page 4 of the PDF (Water in Our World), learners conduct some quick and easy tests to determine the differences between water and other liquids that look very similar to water.

In this activity, learners observe what happens when yeast cells are provided with a source of food (sugar). Red cabbage "juice" will serve as an indicator for the presence of carbon dioxide.

Learners blow into balloons and collect their breath--carbon dioxide gas (CO2). They then blow the CO2 from the balloon into a solution of acid-base indicator.

In this simulation, learners explore how ocean currents spread all kinds of pollution—including oil spills, sewage, pesticides and factory waste—far beyond where the pollution originates.

In this activity, learners explore temperature changes from chemical reactions by mixing urea with water in one flask and mixing calcium chloride with water in another flask.

In this activity on page 15 of the PDF, discover how materials and physical forces behave differently at the nanoscale.

The Ancient Egyptians used a naturally-occurring salt from the banks of the Nile River, called natron, to mummify their dead.

In this chemistry activity, learners perform three chemical reactions in a sealed zip-top bag. Learners will record their observations and classify the changes as chemical or physical.

In this activity about the relationship between food and energy (page 8 of PDF), learners estimate average daily baseline energy (Calorie) needs and energy needs for different levels of activity.

This lesson focuses on two simple activities that younger learners can do to gain an appreciation of nanotechnology. First, learners measure their hands in nanometers.

In this food science activity, learners conduct an experiment that demonstrates the importance of light to plants.

In this chemistry activity, learners use spaghetti to explore density and chemical reactions.

In this hands-on activity, learners use heat to shrink samples of polystyrene plastic (#6 recycle code). Learners compare the size and shape of the plastic pieces before and after shrinking.

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

In this activity on page 6 of the PDF (Chemistry—It’s Elemental), learners explore some of the properties of copper using a few common household ingredients.

In this biology activity (page 8 of the PDF), learners will explore how saliva assists in the beginning of the digestive process.

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