BLOOD MAKING - (RS, AP)
During this lesson we were split into groups to make a variety of different theatrical blood. We needed to ensure that most of the bloods we made were edible and as realistic as possible. By making different types of edible blood we got to see which looked best on camera an also how they could be used in different scenarios.
Another thing we found was that peanut butter blood, crunchy or smooth, looked best as an old wound or scab. For example a zombie wound.
A positive feature about the washing up liquid blood was that it was very inexpensive and very easy to mass produce. A disadvantage of this blood would be that it wasn't as good aesthetically as the other edible bloods, and had to be kept away from water as the blood would then bubble if it came into contact with it.
- Peanut butter blood (crunchy and smooth)
- Chocolate fake blood
- Red food dye blood
- Ketchup blood
- Washing up liquid blood (inedible)
- Peppermint blood
Another thing we found was that peanut butter blood, crunchy or smooth, looked best as an old wound or scab. For example a zombie wound.
A positive feature about the washing up liquid blood was that it was very inexpensive and very easy to mass produce. A disadvantage of this blood would be that it wasn't as good aesthetically as the other edible bloods, and had to be kept away from water as the blood would then bubble if it came into contact with it.