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MIT Creates Superhydrophobic Condiment Bottles
An anonymous reader writes "First we had a superhydrophobic spray that meant no dirt or sweat could stick to your clothes. Then a hydrophobic nanocoating was created for circuit boards to make them water resistant. Now MIT has gone a step further and solved one of the ongoing problems of using condiments: they've figured out how to make a food-safe superhydrophobic coating for food packaging. It means ketchup and mayonnaise will no longer be stuck to the insides of the bottle, and therefore there will no longer be any waste. What's amusing is this seems to be a happy accident. The MIT team was actually investigating slippery coatings to stop gas and oil lines clogging as well as how to stop a surface from having ice form on it. Now their lab is filled with condiments for continued testing of their food-safe version."
Sorry, but you're full of shit. My Uncle used to work for a company that produced gelled consumables - stuff like ketchup. He designed bottles that would avoid high adhesion at the bottom. See, it turns out that people get really annoyed when they can't get that last bit out of the bottle. Enough to switch brands, even.