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Surface engineering

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Displaying 1 - 10 of 10 news clips related to this topic.

The Boston Globe

LiquiGlide, an MIT startup, has announced several new partnerships aimed at developing sustainable, zero-waste packaging solutions, reports Janelle Nanos for The Boston Globe. “LiquiGlide wants to fix one of life’s longstanding frustrations: trying to squeeze out the end of a toothpaste tube,” writes Nanos. “Since it’s often difficult to empty out sticky pastes, gels, and creams, hundreds of millions of dollars worth of those substances are discarded annually, still stuck to the insides of their containers.”

Boston 25 News

Prof. Kripa Varanasi speaks with Boston 25 reporter Jim Morelli about a food-safe coating, called LiquiGlide, that makes it possible to squeeze every drop out of containers of items like ketchup and toothpaste. “It’s a universal kind of a problem,” Varanasi says. “The interface between the liquid and the solid is what makes these products stick to containers.”

The Economist

Prof. Kripa Varanasi has developed a new hydrophobic surface that limits the spread of water droplets. The researchers etched a pattern of small rings onto the surface, which created a series of “water bowls” intended to “constrain the spread of droplets falling on them, thus encouraging the rapid ejection of those droplets back into the air,” reports The Economist.


MIT researchers have a developed a method to make liquid droplets bounce away faster on water-repellant surfaces. “Aside from reducing ice buildup on airplanes, or even the giant sweeping blades of a wind turbine, this research could also benefit waterproof garments, which are a big market for hydrophobic materials,” reports Andrew Liszewski of Gizmodo.


Oscar Williams of The Huffington Post writes that MIT researchers have designed a coating that allows liquids to slid out of containers, which could cut down on food waste. “In packages there are about 40 billion packs with material stuck in packages so the technology has the potential to significantly reduce waste,” says MIT alumnus and LiquiGlide co-founder David Smith. 

BBC News

In this article and video, BBC reporter Pallab Ghosh examines how MIT researchers have developed a coating that makes it possible to squeeze every drop of ketchup and toothpaste out of a container. “Because the coating is a composite of solid and liquid, it can be tailored to the product,” explains Prof. Kripa Varanasi.


MIT startup LiquiGlide has announced that they are partnering with the international food packaging company Orkla to use their non-stick coating inside mayonnaise bottles, reports Katie Palmer for Wired. Palmer explains that LiquiGlide has “created an algorithm to optimize the thermodynamic relationships between a textured solid on the inside of the bottle, its liquid 'lubricant,' and the product in question.”

BBC News

MIT spinout LiquiGlide has signed a deal with Orkla that will allow the company to use LiquiGlide’s non-stick coating in their mayonnaise bottles, reports Chris Foxx for the BBC. Foxx explains that a customized version of the LiquiGlide “coating is created for each product, resulting in a "permanently wet" surface inside containers that helps the product slip out.”


BetaBoston reporter Nidhi Subbaraman writes that MIT startup LiquiGlide has signed a deal with Orkla ASA to license LiquiGlide’s “slippery coatings for a brand of mayonnaise due to be launched in the next year in northern and central Europe.”


Wired reporter Katie Collins writes about how a team of MIT scientists has discovered that the electricity produced by bouncing water droplets could be used to charge smart phones.