In addition to learning about science concepts, Oobleck is also great for the development of fine motor skills as children work and strengthen their little hand muscles while engaged in sensory play.

two weeks

Oobleck is messy! Once oobleck dries it returns to a cornstarch powder that can be easily swept or vacuumed up. To store oobleck let it dry out in a bin open to the air, then refresh it with water when ready to use again. I tried storing it in an airtight container and after few days it spoiled.

Luckily, the gooey substance is not toxic, but it probably won’t taste good since it’s just cornstarch and water. As one individual pointed out on Yahoo Answers, while eating oobleck may not be poisonous, it could potentially give someone pains in their stomach if large quantities are ingested.

Oobleck is non-toxic, but please use caution when doing any science activity. Be careful not to get it in your eyes, and wash your hands after handling the Oobleck.

Instructions

1. If you’re wanting colored Oobleck, stir the drops of food coloring into the water.
2. Pour the colored water into the bowl of cornstarch and mix well.
3. THAT’S IT! Get to playing!

“It’s a fun thing to make for both kids and adults.” Oobleck is cornflour and water. Slowly add 1.5 to two parts cornflour, stirring constantly. Starch particles become suspended in water — but too much water will create liquid.

Activity: Pour corn starch into bin, then slowly add in water. Use your hands to mix the Oobleck to the right consistency. You may want to wear rubber gloves while mixing the Oobleck together.

How Do You Make Oobleck Without Cornstarch

1. Take half cup water in a disposable plastic container.
2. Add food coloring to the liquid.
3. Add half cup school glue to the water.
4. Take another container and mix half cup of water and the same quantity of liquid Borax in it.

The solid zone started to melt away. Basically, the only way not to get stuck or fall through the oobleck is to continue applying force to the particles. Ultimately, this explains why you can’t walk on water, but can on oobleck. The viscosity, or thickness, in “normal” fluids (like water) stays constant.

Oobleck gets its properties from the starch molecules. The substitute of arrowroot or tapioca powder both consist mainly of starch, Baking soda contains no starch, and will simply dissolve in water. For making slime, use baking soda. Baking powder doesn’t really work.

It was HARD to mix at first, but then after mixing for a bit, it turned into liquid. After some back and forth we found 2 1/4 cups of arrowroot flour and 2/3 cup of water gave us a nice non-Newtonian Fluid that was similar in consistency to our standard cornstarch oobleck. Nicely solid under pressure.

Flour (standard wheat flour) will not make Oobleck. Once combined with water, it will create a paste instead, which is how a simple homemade glue is actually made. The usual ingredient is cornflour but you can also use arrowroot powder or tapioca powder instead, see: How to Make Oobleck without Cornstarch.

Because cornstarch is pure starch, it has twice the thickening power of flour, which is only part starch. Thus, twice as much flour is needed to achieve the same thickening as cornstarch. To thicken sauces, cornstarch is combined with cold water first, which is called a slurry.

Ketchup, for example, becomes runnier when shaken and is thus a non-Newtonian fluid. Many salt solutions and molten polymers are non-Newtonian fluids, as are many commonly found substances such as custard, honey, toothpaste, starch suspensions, corn starch, paint, blood, melted butter, and shampoo.

Kevlar is bullet proof material and non newtonian fluid is also shock absorber. These properties make this product highly efficient.

Honey is an example of a non-Newtonian fluid – a fluid that changes its behavior when under stress or strain.

While the plasma is essentially a Newtonian fluid, the blood as a whole behaves as a non-Newtonian fluid showing all signs of non- Newtonian rheology which includes deformation rate dependency, viscoelasticity, yield stress and thixotropy.