Come on, Heinz, catch up! Enterprising students create ketchup bottle that pours like milk (and it only took them two months)
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9 l: v, E$ D, }. v1 Swww2.tvboxnow.comPUBLISHED: 08:56 GMT, 23 May 2012 | UPDATED: 12:23 GMT, 23 May 2012www2.tvboxnow.com7 U+ S2 z6 F+ Q7 |( j
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Any ketchup fan will tell you: Getting that last dollop of the red stuff out of the bottle is a headache - and it normally just ends up in the bin.公仔箱論壇! G9 D$ n9 W% [+ k+ ~; @
But now, a radical new bottle design could spell the end of that problem forever.
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The MIT university team came up with LiquiGlide, a 'super-slippery' coating which makes the insides of the bottle so frictionless that the sludgy goo inside just slides out like water.2 f4 |" L7 z0 O: I
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The results are astonishing - and any burger and chips fan out there should prepare to be amazed.公仔箱論壇/ F) r& }; y8 h
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MIT PhD candidate Dave Smith and his team of mechanical engineers and nano-technologists at the Varanasi Research Group spent two months devising a solution.* @4 }+ {' L- d; y" }& J/ s
* \# m: [8 G8 W) _) C, XBurger fan Smith said: 'We were really interested in - and still are - using this coating for anti-icing, or for preventing clogs that form in oil and gas lines, or for non-wetting applications like, say, on windshields.
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6 \7 o+ _% E w& n, t% F$ M: o1 E'Somehow this sparked the idea of putting it in food bottles - it could be great just for its slippery properties.
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7 o) |# M% u0 w2 y9 A! W'Plus, most of these other applications have a much longer time to market - we realised we could make this coating for bottles that is pretty much ready. I mean, it is ready, as you can see.4 W& p: h( \5 Q" p. q8 e' Y
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'We had a limited amount of materials to pick from - I can’t say what they are, but we’ve patented the hell out of it.'www2.tvboxnow.com# ~$ o0 m1 e' ^9 \; u. Y" O
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Naturally, the team had to research their market before getting to work.tvb now,tvbnow,bttvb: z" g! y D4 W* e8 b( F
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Smith, who is is pursuing a PhD in mechanical engineering and a minor in entrepreneurship, and already holds nine patents, told the FastCo website: 'It was never really a personal pain point for me, but I do hate struggling to get sauce out of the bottles.www2.tvboxnow.com1 i' k4 _, l( z D
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'I didn’t know about the tapping of the '57' until I started looking into this. It was all news to me.
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$ p# X/ Y; p& k" ?# r- K6 _3 |公仔箱論壇'We have all types of sauces, jellies, and jams everywhere in our lab - It’s like a closet full of condiments.'TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。4 ]; N) Y6 `: S8 B5 H
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. N9 ]; m; d V6 i7 t6 rtvb now,tvbnow,bttvbFor those who cannot see the video: See how the ketchup pours like milk towards the lip of the bottle, before landing neatly on your burger or chips, B3 ^; {7 V- U. V6 R' Y1 D
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1 s5 w: A. `2 [- C; JThe old way: Good luck getting that last piece out...7 e$ f% t, u3 Y; ^7 Z
9 B# ~+ K. L$ M4 W- m- ` NTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。So why did the team pick sauces for their award-winning product?公仔箱論壇 t# I$ R. g3 w& S0 m
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Dave said: 'It’s funny: Everyone is always like, "Why bottles? What’s the big deal?"
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'But then you tell them the market for bottles - just the sauces alone is a $17billion market.
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'And if all those bottles had our coating, we estimate that we could save about one million tons of food from being thrown out every year.'
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The secret ingredient to the liquid coating is a heavily-guarded secret, but the team promise it is non-toxic and will be FDA approved.
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. {5 @$ B4 P; ]9 ?The $100,000 winner of MIT's contest was perhaps a bit less jaw-dropping, but hopefully just as useful.TVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。' Y$ u; Z- x9 y a) `
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The product, called CloudTop, was created by 22-year-old undergraduate Brett van Zuiden, and aims to remove the 'Upload' button from the web, by linking all those different services - such as Facebook, Google Drive, DropBox, and Flickr - together.
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'I get my burger and proceed to add all the necessary condiments: lettuce, tomatoes, onions…but oh no!
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" k5 V, k2 X* |& x$ R6 ]'The ketchup bottle is running low! I violently shake and slam on the bottle but only manage to get a small drop out (or even worse, I spray it all over my clothes!)'/ a4 j! O% K9 a+ w1 F
Dave Smith, MIT, explains the problemwww2.tvboxnow.com: _* |- J: I w4 v& l
( @8 m4 Y% t* j- z7 d( A& O' CFor example, you could drag and drop a picture file between all the different photo services without needing to re-upload and re-tag on each occasion.% o6 \4 d6 L% Z- {
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Team LiquiGlide was bestowed the Reader's Choice at MIT's Entrepreneurship Contest, winning a $2,000 prize - but their product is sure to reap them much more money in the futureTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。) ^3 l" U( |. Q; }
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' u5 `/ p& c6 m' O" g公仔箱論壇Not a fan of ketchup? Mayonnaise lovers can also enjoy the magical properties of LiquiGlidewww2.tvboxnow.com3 Q4 u3 j: u: C, o
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HOW TO GET THE LAST DROP
/ [9 S) _' @) u e$ Z! C公仔箱論壇So while we wait for the MIT team's product to come to market, how can you get that last bit of ketchup?; C8 v" C' G" [( q/ u
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There are many tried and true methods - all of which involves some vigorous shaking, spinning or twisting, with swearing optional.
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There's the windmill approach: Swing your arm around in a semi-circle and let the centrifugal forces help you out.
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Or, most common, is the 'tap-tap-tap' approach, where you hit the end of the bottle and wait for the ketchup to fall - but this normally either takes a while - or ends up covering your food with way too much sauce.
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- h. ^' F5 z/ N/ pHeinz recommends this tip: 'To release ketchup faster from the glass bottle, apply a firm tap to the sweet spot on the neck of the bottle - the '57'.
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# ] o4 D/ b! M! ?3 HTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。'Very few people know this secret. Now you’re in-the-know.'* e5 z- A& h; s# A
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When the bottle is completely full, a vacuum keeps the sauce intact - so use a knife to get the first bit out, and it will get easier after that.
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U: P$ J3 q/ f9 Awww2.tvboxnow.comAnd store your bottle upside-down - at least that way the slow-moving sauce has less far to travel.
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發表於 2012-5-24 08:03 AM
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