The discussion revolves around creating a food-safe, stringy slime for a movie project, similar to the slime seen in "Charlie and the Chocolate Factory." The original idea involved using polyvinyl alcohol (PVA) cross-linked with disodium tetraborate, but this is not suitable due to safety concerns. Participants suggest exploring alternative edible compounds for cross-linking PVA, such as various starches, gums, and soluble polymers. Guar gum and carrageenan are mentioned as potential options, but the effectiveness of methylcellulose is questioned due to its yogurt-like texture. Carboxymethyl cellulose is also discussed, though its clarity and viscosity properties are noted. A suggestion is made to use methocel for viscosity combined with boiled okra extract for stringiness, highlighting mucilage as a promising idea. Overall, the conversation emphasizes the challenge of achieving the desired slime properties using safe, edible ingredients.
