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Ingredients and Procedure

Ingredients and Procedure. 2 parts corn starch 1 part water 1 – 2 drops of food coloring Put corn starch in the cup Add the food coloring Slowly add water a few drops at a time and stir. Now for the science….

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Ingredients and Procedure

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  1. Ingredients and Procedure 2 parts corn starch 1 part water 1 – 2 drops of food coloring • Put corn starch in the cup • Add the food coloring • Slowly add water a few drops at a time and stir

  2. Now for the science… Our cornstarch goo (sometimes referred to as “oobleck” from the Dr. Suess book) is what scientists call a “Non-Newtonian” liquid. Basically, Sir Issac Newton stated individual liquids flow at consistent, predictable rates. As you likely discovered, cornstarch goo does NOT follow those rules – it can act almost like a solid, and them flow like a liquid. Technically speaking, the goo is a SUSPENSION, meaning that the grains of starch are not dissolved, they are just suspended and spread out in the water. If you let the goo sit for an while, the cornstarch would settle to the bottom of the bowl. So why does this concoction act the way it does? Most of it has to do with pressure. The size, shape, and makeup of the cornstarch grains causes the cornstarch to “lock-up” and hold its shape when pressure is applied to it. People have filled small pools with oobleck and they are able to walk across the surface of it (as long as they move quickly.) As soon as they stop walking, they begin to sink.

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