We all have struggled to get that last drop of ketchup out of the bottle. And most of the time all our efforts have gone in vain. Blame it on the bottles or the food itself, but the last drop inevitably ends up getting wasted. Not anymore, as the researchers from the Massachusetts Institute of Technology (MIT) have found a unique way out of this problem.
Meet LiquiGlide, a non-stick coating that will revolutionise the way we use bottles not just for ketchup or other condiments but also for other stuff like shampoo and even face wash. Developed by Kripa Varanasi and David Smith, LiquiGlide works by forming a slippery layer on the surface of the condiment bottle and sticks to its sides such that the condiment can glide off completely without leaving a trace.
Every year tonnes of condiments and other stuff like shampoo, paint and oil end up getting wasted as some amount of residual liquid gets stuck to the surface of the bottle. LiquiGlide simply aims to reduce this wastage. The best thing about this revolutionary technology is that it can work with a variety of products as it can be tailored to meet the specific requirements.
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The duo also plans on using this super coating to tackle the clogging problem in oil and gas pipelines and in medical devices such as catheters and deicing roofs. Varanasi and Smith have already signed a licensing agreement with Norwegian consumer-goods producer Orkla, which is using this coating for mayonnaise-based products in several European nations. The duo also plans to sign more deals to make this technology widely available.
