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Cornstarch forms a thick paste when mixed with a liquid like water due to a property called cohesion (physical binding between molecules of two different substances). If pressurized and molded, the final product would probably break after the water evaporated but if you were to use something more viscous or sticky, the corn starch could hold for much longer. However, the strength of the final piece would depend on its shape and the proportion of corn starch and binding agent used. The only way to find out is to experiment

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Q: Can you mix cornstarch with other fluids to turn it really hard when put under compression and to make it stay like that?
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