Groups suspend objects within layers of liquids to determine the densities of different liquids and compare them to the densities of objects calculated in Part 1. The groups then carefully test their calculations by layering the...

I can get more water to stay on a penny than you can! Collaborative pairs determine the volume of liquids that can be contained on the surface of copper pennies and plastic coins. The pairs analyze their results using graphs and go on to...

Explore terminology related to water droplets. The sixth installment of a nine-part series teaches young scientists about wetting and contact angles between water droplets and surfaces. It also distinguishes between hydrophobic and...

Students explore satellite data and graphing. In this weather data analysis math and science lesson, students analyze NASA satellite data to draw conclusions about geographical areas where precipitation might have happened. Students...

Apply robotics to connect physical properties to chemical properties. Future engineers use robots to determine the melting points of various fats and oils. The robots can do this by measuring the translucency of the fats as they heat up.

Third graders gain appreciation of water by watching online video, "Weather Smart: The Water Cycle and Clouds," exploring how water cycle works, comparing and contrasting three states of water as solid, liquid, and gas, and discussing...

Students differentiate the different phases of matter. In this chemistry lesson, students conduct several hands-on exercises to discover how matter transforms when mixed together. They identify the different stages in the water cycle.

Students investigate the property dependence between liquid and solid interfaces and determine observable differences in how liquids react to different solid surfaces. They compare copper pennies and plastic "coins" as the two test...

Students learn that fats found in the foods we eat are not all the same; they discover that physical properties of materials are related to their chemical structures. Provided with several samples of commonly used fats with different...