We’ve all been there. You get a bottle of Heinz ketchup from your cupboard or in a restaurant ready to dress up those fresh-cut fries. When you open it up, however, the bottle is nearly finished and you have to keep tapping the neck of the container to get the last bits to flow out. That, or you can keep shaking and pray the ketchup won’t end up everywhere. Instead, reseachers from Varanasi Research Group developed LiquiGlide, a non-stick coating for food packaging that will help substances flow out of the containers more seamlessly. Team LiquiGlide was bestowed the honor of the popular vote at the May 14th 100k finale presentation, with audience members texting their favorite pitch to the contest organizers to vote. The team, with Mechanical Engineering graduate students Dave Smith, Brian Solomon, Adam Paxson, and Chris Love, as well as postdoc Rajeev Dhiman and advisor Prof. Varanasi, was a WildCard Round winner and one of the 8 teams to make the final round. Read more and watch a ketchup video on digitaltrends.com.
Team LiquiGlide Ends Violent Ketchup Bottle Shaking!
May 22, 2012