the zucchini brothers the zucchini brothers

Make Your Own Slime! (Show 1158)

We had so much fun playing and experimenting with the magnet Miss Honeypepper gave us as a take-home project that we thought we'd give you the recipe for another thing she had us make as a science project...slime! A couple of warnings before you begin: First of all, this is NOT for eating, and we strongly suggest that you have adult supervision with this project. Second, don't let slime get on your clothes, carpeting, or furniture because it'll stick to them. OK...now for the fun!
 
You’ll need:
 
     * 1/3 cup water
 
     * 1/3 cup Elmer’s Glue-all
 
     * a plastic bowl
 
     * two metal spoons
 
     * a couple drops of food coloring (green or blue)
 
     * a small plastic container
 
     * 1/3 cup warm water
 
     * 1/2 tsp. Borax powder
 
     * small ziplock bag
 
In a plastic bowl, stir together the glue and water with a spoon. (Don’t use the warm water for this step.) Add a few drops of green or blue food coloring to make it look extra slimy if you want.
 
In the small container, combine the warm water and Borax powder; stir to dissolve it as best you can. Stirring constantly, slowly pour the Borax mixture into the glue mixture. Stir, swirl, and knead the new mixture with your hands. As you knead it, you’ll notice it change in consistency because a chemical reaction is taking place. It’s officially “slime” when it becomes smooth, shiny, slippery, and gooey (and no longer sticks to your hands).
 
Try experimenting with slime: twist it, bounce it, pour it from one hand to the other, stretch it, freeze it, thaw it, leave it alone for a couple minutes. Notice what happens when you do each of these things. Or just have fun with it! And when you're done with the slime, remember to wash your hands. If you want to use it again later, store it in a sealed ziplock bag in the refrigerator, and wash your hands before using it again.

 

<< back

 


 
©2003 The Zucchini Brothers  |  site design by guerrillawebsites
Additional design by Sam Zucchini