Conductive Dough

This dough acts like a conductor for electricity, similar to wires in a typical circuit. If you notice in this recipe, we use quite a lot of salt-- a key component.

This is because once we heat up the dough, salt (NaCl), which in its original state is neutral, dissolves in the water. However, by mixing it, the salt dissociates into positively charged sodium ions (Na⁺) and negatively charged chloride ions (Cl⁻). These free-moving ions in the dough allow electricity to flow through it, similar to how metals conduct electricity through free electrons.

Similarly, by using lemon juice, we also are able to increase the conductivity. This is due to citric acid, which releases H+ ions.

Although I didn't originally intend it, this project ended up being a chemistry, cooking, and circuits lesson all in one :)

Here's a recipe for insulating dough-- together, you can make a squishable circuit that has both conductors and insulators!

1. 1 cup water
2. 1 cup flour (any kind), plus more for dusting
3. 1/2 cup lemon juice
4. 1/4 cup salt
5. 1 tablespoon oil (vegetable)

Optionally, you can add food coloring

In a pot, add the flour, water, lemon juice, salt, and oil. Mix continuously over medium high heat.

After a few minutes, you should notice some lumps. Continue stirring until it becomes of a dough consistency, and pulls away from the sides of the pot.

Carefully, remove the dough from the heat and transfer to a floured surface. Let it cool, and then knead the dough until it is no longer sticky, but still pliable.

Optionally to color your dough, you can add food coloring. For mine, I split it into 7 different pieces, and used around ~1-2 drops of gel food coloring to get my desired colors. For liquid food colorings, it may take some more pigment.

Cover the dough in plastic wrap and place in the fridge. It can store for several weeks, given it is properly wrapped.