Come on, Heinz, catch up! Enterprising students create ketchup bottle that pours like milk (and it only took them two months) ) B' m4 C. p- D# dwww2.tvboxnow.comBy Eddie Wrenn ; }8 L/ P" t$ C% s; T! Htvb now,tvbnow,bttvbPUBLISHED: 08:56 GMT, 23 May 2012 | UPDATED: 12:23 GMT, 23 May 2012 ( m3 H7 I/ W7 x$ C1 K2 k# N4 x+ f# W公仔箱論壇 ! y8 X ?$ ?" l7 f' OTVBNOW 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。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.- x0 d. }3 V4 Y1 ^8 l
But now, a radical new bottle design could spell the end of that problem forever. 8 O8 l, N9 A( ]6 n! ` I( r2 ]3 Twww2.tvboxnow.com& `4 u- _0 A3 q8 M. r) y7 e
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.公仔箱論壇$ @ S$ {+ H4 ?' C- a
6 W: \3 q) U) D0 Nwww2.tvboxnow.comThe results are astonishing - and any burger and chips fan out there should prepare to be amazed. ) Z& g, Y( Y7 o& D/ D+ F% q% ~! Z0 {& Dwww2.tvboxnow.com 2 e; h, {" t C. b5 n) z! CMIT PhD candidate Dave Smith and his team of mechanical engineers and nano-technologists at the Varanasi Research Group spent two months devising a solution. 9 k; k6 Y! e+ _9 ~, o5 l3 t4 h 5 {2 m$ S- P9 U5 {! }Burger 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. - a( x0 Y& M1 W公仔箱論壇$ n0 M0 i4 g& Y: ~
'Somehow this sparked the idea of putting it in food bottles - it could be great just for its slippery properties. 2 ~8 X7 x8 }; K4 D公仔箱論壇 - i3 Z. I' k4 H) `; n mTVBNOW 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。'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. - g0 T; G' C, v7 ] O& Rwww2.tvboxnow.com公仔箱論壇% V6 x& m1 n& S
'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.' 9 _- s. e5 P* p公仔箱論壇) n$ t2 b# l3 M4 _8 \/ J, S
Naturally, the team had to research their market before getting to work. 7 G! W6 B: ?7 U+ `1 t6 jwww2.tvboxnow.com# Q; Y! {, L L3 z9 s
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., b, G. z4 m# I, }9 f# r
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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.公仔箱論壇! E% o+ ~" R" W4 f; e& B0 C
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'We have all types of sauces, jellies, and jams everywhere in our lab - It’s like a closet full of condiments.'tvb now,tvbnow,bttvb+ h2 c3 F) |. ~* {- p) V5 G
! ?- k' f8 ?& o( \2 \ 0 D7 ]( E$ A$ q ]7 `0 qtvb 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 r, G6 Y, D* e' n9 i3 F9 r3 n7 W7 ^4 j2 U- c 公仔箱論壇6 `% \ |$ S+ r/ T+ d" X
The old way: Good luck getting that last piece out... o" I# \, D4 R
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So why did the team pick sauces for their award-winning product? / M6 x3 M1 m9 R+ l. b; o& u' O& K/ E * H) D9 c* w; e: w8 g( M公仔箱論壇Dave said: 'It’s funny: Everyone is always like, "Why bottles? What’s the big deal?") z; d5 c3 M- T+ |# l
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'But then you tell them the market for bottles - just the sauces alone is a $17billion market.9 Y# q2 k# l9 [5 K
E5 Z6 U1 {" `$ r! N& Mtvb now,tvbnow,bttvb'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.' ; Q! V5 ^; l3 Z9 [* m' n ) Z% e- j" J h' C J: H" TThe secret ingredient to the liquid coating is a heavily-guarded secret, but the team promise it is non-toxic and will be FDA approved. 0 v. n7 ^5 C7 ^+ ytvb now,tvbnow,bttvb公仔箱論壇 F: s: P" `4 v
The $100,000 winner of MIT's contest was perhaps a bit less jaw-dropping, but hopefully just as useful.www2.tvboxnow.com6 A& x8 V: Q; A# F0 f' ]
: W! w$ D& |/ r& D: d8 w1 Mwww2.tvboxnow.comThe 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. f4 ^; }0 P/ M |% C+ x& s# Q1 `7 K9 ]5 A& `" i% X) C
'I get my burger and proceed to add all the necessary condiments: lettuce, tomatoes, onions…but oh no! ) R' g$ E0 W& Q5 o3 _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。$ L C- f0 o; l& u
'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!)' 5 }: M7 _3 e- p3 t公仔箱論壇Dave Smith, MIT, explains the problemTVBNOW 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。9 X( W4 R" u) U
5 z( t3 |! L) X! gTVBNOW 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。For 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. # r$ E% C# [! Hwww2.tvboxnow.com; R; [( S# M$ F + I% b" P- Q. A; G: u8 HTeam LiquiGlide was bestowed the Reader's Choice at MIT's Entrepreneurship Contest, winning a $2,000 prize - but their product is sure to reap them much more money in the futuretvb now,tvbnow,bttvb# T* i1 h7 A k
, s2 ^( c. o( {' M% z# R 2 K3 X% y7 B+ U* `Not a fan of ketchup? Mayonnaise lovers can also enjoy the magical properties of LiquiGlidetvb now,tvbnow,bttvb" F$ F7 K p# @
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* b ^; h8 Y7 h7 @www2.tvboxnow.comHOW TO GET THE LAST DROP # j- {2 F! Y+ \1 Z$ O, KSo while we wait for the MIT team's product to come to market, how can you get that last bit of ketchup? " t0 M% _( V7 K+ ]+ j& M ' @8 |* s* a; X: |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。There are many tried and true methods - all of which involves some vigorous shaking, spinning or twisting, with swearing optional. : Y9 z9 n4 u6 d5 ?; D3 t$ B) Q9 PTVBNOW 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。tvb now,tvbnow,bttvb9 S" v# f: ~8 H- x; }3 T2 a
There's the windmill approach: Swing your arm around in a semi-circle and let the centrifugal forces help you out.; q* |6 R) O1 N0 S7 x; Y
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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.2 \4 q& K) G* Z6 I$ R
8 G8 t, {! I' y, x& L( ?: |Heinz 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'.5 Z, p- o1 }$ v8 F' Z
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'Very few people know this secret. Now you’re in-the-know.'公仔箱論壇/ P! b; V& ]+ [6 h1 e' G
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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. / Z2 Y& r' l2 k, b+ B0 {) i2 G8 BTVBNOW 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。www2.tvboxnow.com. j1 r9 \0 N. ~. n1 t, M- H
And store your bottle upside-down - at least that way the slow-moving sauce has less far to travel.tvb now,tvbnow,bttvb. _: j6 p; U$ `9 Q
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