新發明茄汁樽讓你用盡每一滴

Come on, Heinz, catch up! Enterprising students create ketchup bottle that pours like milk (and it only took them two months)公仔箱論壇6 q9 l/ I3 m1 v0 V# L
By Eddie Wrenn5 l& m: u# q; ]0 @' Y* s
PUBLISHED: 08:56 GMT, 23 May 2012 | UPDATED: 12:23 GMT, 23 May 2012
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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.
But now, a radical new bottle design could spell the end of that problem forever.& F% A4 F' C# q5 V  b! O
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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.os.tvboxnow.com1 A8 X* g5 Y6 \

The results are astonishing - and any burger and chips fan out there should prepare to be amazed.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; T1 i  s- s# d
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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.
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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.5 @. S% R) i0 W/ m6 {2 d
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'Somehow this sparked the idea of putting it in food bottles - it could be great just for its slippery properties.
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'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.tvb now,tvbnow,bttvb# M0 G7 U* K7 [) Q; q  \

'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.'tvb now,tvbnow,bttvb- r' G5 L/ y7 {2 R
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Naturally, the team had to research their market before getting to work.

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.tvb now,tvbnow,bttvb8 L/ `' O. a8 K. R* \, P+ f! w. ^

'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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'We have all types of sauces, jellies, and jams everywhere in our lab - It’s like a closet full of condiments.'公仔箱論壇, w; H" e4 t: X5 U* O3 V2 f+ b

For 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 chips5 ], f5 E* @* t7 }8 o

The old way: Good luck getting that last piece out...
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So why did the team pick sauces for their award-winning product?

Dave said: '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 $17billion market.

'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.'

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.2 h: x3 T3 M. t' l5 t

The $100,000 winner of MIT's contest was perhaps a bit less jaw-dropping, but hopefully just as useful." ]; R8 o1 Y3 G Z
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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.

'I get my burger and proceed to add all the necessary condiments: lettuce, tomatoes, onions…but oh no!

'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 D5 T; Z( b" M! s$ s N
Dave Smith, MIT, explains the problem

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.
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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 futureos.tvboxnow.com; }4 r/ h! B/ \# a, L0 i

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Not a fan of ketchup? Mayonnaise lovers can also enjoy the magical properties of LiquiGlide

HOW TO GET THE LAST DROP
So while we wait for the MIT team's product to come to market, how can you get that last bit of ketchup?

There are many tried and true methods - all of which involves some vigorous shaking, spinning or twisting, with swearing optional.

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.

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'.

'Very few people know this secret. Now you’re in-the-know.'os.tvboxnow.com- \+ P% v" P" [: Q0 f- O7 X
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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.

And store your bottle upside-down - at least that way the slow-moving sauce has less far to travel.

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新發明茄汁樽 讓你用盡每一滴

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