Squishy Conductive Circuits

It's  been a while and I apologise to all  out there about not getting this up sooner,  but finally the Squishy circuit Instructions are here.  These are a great way of teaching kids simple electronics and can be done very cheaply with some bits and pieces picked up in hardware stores and some electronics stores.   Any questions please email us and i will endevoure to sort you out on places to buy and any queries you may have.

Conductive Dough (Last's about a month in sealable airtight container) - Can be frozen for longer periods

237 mL Water
355 mL Flour
(A gluten free version of this dough can be made by replacing the flour with gluten-free flour.) 
59 mL Salt
44 mL Cream of Tartar*
15 mL Vegetable Oil
Food Coloring (optional) - Takes a little bit of guessing to get this right


*133 mL of Lemon Juice may be Substituted


Procedure:

1. Mix water, 237 mL of flour, salt, cream of tartar, vegetable oil, and food coloring in a medium sized pot.

2. Cook over medium heat and stir continuously.

3. The mixture will begin to boil and start to get chunky.

4. Keep stirring the mixture until it forms a ball in the center of the pot.

5. Once a ball forms, place the ball on a lightly floured surface.

WARNING: The ball will be very hot. Flatten it out and let it cool for afew minutes.

6. Slowly knead the remaining flour into the ball until you’ve reached a desired consistency.

7. Store in an airtight container or plastic bag. While in the bag, water from the dough will create condensation. This is normal. Just knead the dough after removing it from the bag, and it will be as good as new.  If stored properly, the dough should keep for several weeks.

 

Non Conductive dough

Materials:

355 mL Flour
118 mL Sugar
44 mL Vegetable Oil
118 mL Deionized water (Regular tap water can be used, but the resistance of the dough will be lower.)

 

Procedure:

1. Mix solid ingredients and oil in a pot or large bowl, setting aside 118 mL flour to be used later.

2. Mix with this mixture a small amount of deionized water (about 15 mL) and stir.

3. Repeat this step until a majority water is absorbed by the mixture.

4. Once your mixture is at this consistency, knead the mixture into one “lump”.

5. Knead more water into the dough until it has a sticky, dough-like texture.

6. Now, knead in flour to the dough, until a desired texture is reached.

7. Store in an airtight container or plastic bag. While in the bag, water from the dough will create condensation. 
This is normal. Just knead the dough after removing it from the bag, and it will be as good as new. If stored properly, the dough should keep for several weeks in an air tight container or plastic bag.

Please see the links below for some videos and Instructions from the kings of Squishies from the University of St Thomas in Minnesota.

http://courseweb.stthomas.edu/apthomas/SquishyCircuits/videos2.htm

http://courseweb.stthomas.edu/apthomas/SquishyCircuits/buildingCircuits.htm

 

James  (Nerd Herd - @jamesojnr )