The other day I was “out” of hair styling product and in frustration I cut the plastic container in half to see if better access could net some sort of residue. Happily it was crisis averted. I was surprised how much stuff was left inside of a container I was convinced bone dry. A day later I stumbled onto this. Problem solved.
Dave Smith, a Ph.D. candidate at MIT (there had to be a genius behind this,) has spent the last two months at the Varanasi Research Group developing a slippery non-toxic coating that promises to end condiments sticking to their containers. Your future relatives may not know what smacking the ketchup bottle is all about.
The coating, dubbed LiquiGlide, keeps condiments like ketchup, mayo or mustard from sticking to the inside of the container. The video is pretty slick. Everything slides right out. More amazing is that the group behind LiquiGlide came in second at MIT’s $100k Entrepreneurship Competition. What the hell do you have to do to win?
LiquiGlide is a “kind of a structured liquid – it’s rigid like a solid, but it’s lubricated like a liquid,” Smith told Fast Company in an interview. “It’s funny: Everyone is always like, ‘Why bottles? What’s the big deal?’ But then you tell them the market for bottles – just the sauces alone is a $17 billion market,” he said, “And if all those bottles had our coating, we estimate that we could save about one million tons of food from being thrown out every year.”
- via Engadget -