The long starch strands get globular and entangled when they are suspended in the water, thus causing the sometimes solid-like, sometimes liquid-like consistency. My first guess was hydrogen bonds, but the internet says I'm wrong. :(
We borrowed Bartholomew and the Oobleck by Dr. Seuss from the library to read before and after our Oobleck fun. We had a lot of fun playing with our slime!
1 C water
1.5 - 2 C corn starch
couple drops food coloring (we like green!)
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