Dry ice beneath dyed oobleck (corn starch and water suspension) creates foggy bubbles that splatter dye as they pop.

Dry ice beneath dyed oobleck (corn starch and water suspension) creates foggy bubbles that splatter dye as they pop.

By Kelsea Anderson, Haleigh Cook, Samuel Ballard, Scott Wieland for Fall 2015 Team First.
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Blue milk and then yellow milk were injected into clear detergent in a Hele Shaw cell to create the Saffman Taylor fingering instability.
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Dry ice submerged in dyed oobleck (corn starch and water suspension) creates foggy geysers as the bubble opens a slit.

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