Jan 112014

via LiquiGlide

Watch never-before-seen videos of an MIT-developed lubricant called LiquiGlide that makes anything–syrup, ketchup, paint–slide right out of the bottle so you don’t waste a drop.

The applications start in the kitchen, but they extend into almost every industry.

Consumers expend a remarkable amount of energy (and muscle) interacting with household goods. We’re constantly shaking bottles of mustard or salad dressing, praying the condiments will eventually spill onto our food. We’re violently rattling pens and Coca-Cola cans trying to will out any last dribbles of ink or soda. And everyone has experienced the pain of running out of toothpaste, when we have to squeeze and mush and roll up that tube of Crest until it looks like the end of an elf’s slipper, to force those final sticky gobs onto our Sonicare brush. But a new solution from MIT called LiquiGlide could finally end such first-world woes once and for all–while dealing a serious blow to the world’s waste.

LiquiGlide is a super slippery coating that can be applied to all types of surfaces. When Co.Exist first broke the news about the invention, Dave Smith, the PhD candidate behind the novel substance, was focused on using LiquiGlide to make ketchup flow from jars like water–so we no longer had to tussle with that bottle of Heinz like a Shake Weight. (His aim was noble: Smith estimated the solution could save more than a million tons of annual food waste in the sauce industry alone.)

Since then, Smith has dropped out of MIT, incorporated LiquiGlide, and built up a team of nearly 20 mechanical engineers and nano-technologists. His company is now negotiating deals with the largest consumer packaged goods companies to bring LiquiGlide to everything from toothpaste and syrup to beer. He’s also exploring how the technology could be applied to a new range of industries, including medical, manufacturing, and even transportation products.

Smith and company are hesitant to say much about the formula behind LiquiGlide. Carsten Boers, the company’s president, compares the texture to a sponge, which, when “impregnated with liquid,” acts as a lubricating agent. Applied to a surface, the LiquiGlide coating will create a non-stick buffer between, say, a plastic bottle and mayonnaise, so the normally sludgy condiment “just floats right onto the sandwich,” says Smith, who boasts that LiquiGlide can work with any viscous liquid, paste, or gel.

Read more & Watch the Videos . . .


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