LiquiGlide

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LiquiGlide is a platform technology which creates slippery, liquid-impregnated surfaces that was developed at the Varanasi Research Group at Massachusetts Institute of Technology by Prof. Kripa Varanasi and his team of students and post doctorals Dave Smith, Rajeev Dhiman, Adam Paxson, Brian Solomon, and Chris Love.[1][2] Possible applications include improving the flow rate of condiment bottles to avoid food waste, and preventing clogs in gas and oil tubes.[1][3] The inventors released videos of LiquiGlide being used in ketchup, mayonnaise, jelly, and mustard bottles made of both plastic and glass.[4] The project came in second place in the Business Plan Contest and won the Audience Choice Award at the 2012 MIT $100K Entrepreneurship Competition.[1] The company has also raised $25M from investors including , , , and .[5]

References[]

  1. ^ a b c Carr, Austin (May 22, 2012). "MIT's freaky non-stick coating keeps ketchup flowing". Fast Company. Retrieved May 26, 2012.
  2. ^ Filice, Albert (May 23, 2012). "MIT's LiquiGlide may end ketchup bottle frustrations for all eternity". PCWorld. Retrieved May 26, 2012.
  3. ^ Manker, Rob (May 24, 2012). "Non-stick ketchup bottles? Yes, says MIT team". Chicago Tribune. Retrieved May 26, 2012.
  4. ^ "LiquiGlide demo videos". Varanasi Research Group. May 23, 2012. Archived from the original on September 16, 2013. Retrieved May 26, 2012.
  5. ^ Kolodny, Lora. "LiquiGlide raises $16 million to get every last drop out of packages or tanks". TechCrunch. TechCrunch. Retrieved 2 December 2019.

External links[]

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