Every cook knows that dissolving powder into a liquid, such as semolina in milk or polenta in water, often creates lumps. What they most likely don't know is that physicists spend a lot of time ...

Note: This video is designed to help the teacher better understand the lesson and is NOT intended to be shown to students. It includes observations and conclusions that students are meant to make on ...

Students will be able to develop and explain a particle-level model to describe their observations of water dissolving the colored sugar coating of an M&M. Students will be able to use this model to ...