MIT creates superresbaloso materials for bottles of ketchup and mayonnaise
How many times have we found the remnants of ketchup, mayonnaise or mustard in the refrigerator, and struggled with the bottle to get extract the last drops of seasoning? The process is to close the bottle and shake violently, hoping to drop the remainder. But there is always something stuck.
Or at least so far. An invention of a doctoral candidate at the Massachusetts Institute of Technology (MIT), Dave Smith, seeks to end this problem by LiquiGlide, a hyper-slippery coating that allows any type of food slide and not stick in the container.
The material was developed with a team of mechanical engineers and nano-technologists Varanasi Research Group at MIT for two months. Although you may take your bottle condiments seem a minor issue between the major world problems, however it would be a revolution for the food industry and consumers, they would stop losing those grams will inevitably go to the dump.
Smith describes the LiquiGlide as a “structured liquid – is rigid as a solid, but as a liquid lubricated.” Can be used not only in plastic bottles, but also glass, and can be applied in different ways. The material is not toxic or contaminated food.
Originally the idea was to investigate a way to make a coating material anti-freeze to plumbing or windshield. Gradually the idea developed into a bottle coated with Slippery properties.
The material is ready and although it has not been sold to manufacturers of spices, is on track. Last week, the LiquiGlide won second place in the 100k entrepreneurship competition , which also won the audience award.
In the following videos you can compare a bottle LiquiGlide and one without (the ketchup is the same).
Link: MIT’s non-stick coating freaky Keeps flowing ketchup (FastCo)Tags: bottle, food, liquid, material, MIT, Slippery