LiquiGlide

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LiquiGlide (portmanteau Anglicum < liquid 'liquidum' + glide 'labi') est suggestus technologicus qui lubricas superficies a liquido permeatas sustinet, per Gregem Investigationis Varanasianum ad Massachusettense Institutum Technologiae a Professore Kripa Varanasi et manu scholasticorum Davidis Smith, Rajeev Dhiman, Adami Paxson, Briani Solomon, et Christophori Love excogitatus.[1][2] Inter adhibitiones quae fieri possunt inveniuntur emendatio normae fluxionis ampullarum condimentorum ut evitetur detrimentum cibi, impeditioque solearum in tubis gasii et olei.[1][3] Inventores pelliculas divulgaverunt LiquiGlide in ampullis lycopersici liquaminis, mayonnaise, conditurae fructuum, et sinapis ex plastico et vitro factorum adhibiti.[4] Propositum praemium secundum in Certamine Consilii Commercialis cum Praemio Electionis Spectatorum in Certamine Negotiatorum $100K MIT anno 2012 accepit.[1][5]

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  1. 1.0 1.1 1.2 Austin Carr, "MIT’s freaky non-stick coating keeps ketchup flowing," Fast Company (periodicum), 22 Maii 2012.
  2. Albert Filice, "MIT's LiquiGlide may end ketchup bottle frustrations for all eternity," PCWorld (periodicum), 23 Maii 2012.
  3. Rob Manker, "Non-stick ketchup bottles? Yes, says MIT team," Chicago Tribune, 24 Maii 2012.
  4. Varanasi Research Group, "LiquiGlide demo videos," 23 Maii 2012.
  5. "In 2012, MIT researchers introduced a liquid-impregnated surface that made the inside of a bottle so slippery that ketchup would flow out freely to the last drop. Today, LiquiGlide, the company spun out from this advance, has 30 industrial customers and has received thousands of inquiries from businesses that see new ways to use the technology, from IV blood bags to oil pipelines." Reif 2015.

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