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The minds at MIT have created a way for ketchup to be poured like Milk, using a internet bottle lubricant dubbed, “LiquiGlide”. Now Mechanical Engineering PhD student David Smith has plans to use the anti-icing agent to liberate all kinds of condiments. “We have all types of sauces, jellies, and jams everywhere in our lab – It’s like a closet full of condiments”, he said.
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