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Black Lab Report Problem: in the form of a question Name Science Period Date How long does it take for 50 mL of black to go through a medium or large funnel? Hypothesis: if. . . Then. . . Include.
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Hypothesis of oobleck FAQ
Oobleck is a non-Newtonian fluid; it has properties of both liquids and solids. You can slowly dip your hand into it like a liquid, but if you squeeze the oobleck or punch it, it will feel solid.
Objectives. Investigate the properties of a non-Newtonian fluid. Describe the properties of a solid and a liquid.
Oobleck is an example of a fluid whose viscosity is not constant; it's viscosity changes depending on the stress or forces applied to it. If you poke it with your finger and apply a large force, it becomes very viscous and stays in place. If you gently pour it, applying little force, it will flow like water.
Conclusion. The goo that you have just made is considered to be a non-Newtonian liquid. Sir Isaac Newton, who was one of the greatest scientists that ever lived, stated that liquids flow at predictable rates. Oobleck is just the opposite!
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.
Our hypothesis was that Baby Powder and Potato starch would make oobleck, we were not sure if the other ones would work, but we predicted if one “flour” worked, they all would and that there would be little difference in the properties of the resulting ooblecks.
Cornstarch is a stronger thickener compared to other starches, making it a popular choice in cooking and baking. It is also less likely to leave lumps in the mixture compared to other starches, such as flour. In conclusion, starch and cornstarch are both carbohydrates used as thickeners in cooking and baking.
Observations and results The Oobleck mixture isn't your typical liquid—or solid. The cornstarch-and-water mixture creates a fluid that acts more like quicksand than water: applying force (squeezing or tapping it) causes it to become thicker.
Oobleck observation sheet Related content
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Apr 30, 2013 — Oobleck is a mixture of a solid (corn starch) suspended in a liquid...
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