drinks

Future of Everyday Things

Fed Up With Tabletop Puddles, Scientists Engineer a High-Tech Dripless Teapot


We've all experienced the fluid-dynamics phenomenon known as the "teapot effect." Every time you pour out a nice relaxing cup of tea, a little of the elixir dribbles down the outside of the spout of the teapot, dampening your doily and your spirits.

It happens because liquid clings to the lip of the spout instead of exiting neatly, especially at low rates of flow.

Cyril Duez and his team of fluid dynamicists could not tolerate one more dribble. They have identified the root cause, a "hydro-capillary effect" that makes the tea fail to leave the spout material gracefully. Two techniques can be used to combat this.

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Is This the Perfect Temperature-Regulating Coffee Mug?


It's an everyday irritation: Your coffee's too hot to sip, so you dump in some milk and set it aside for a minute while you answer just one email. Turn back to the coffee, and now it's tepid and unappetizing.

The geniuses at the Fraunhofer Institute, just like us regular folks, are fed up with such nonsense. Unlike us, though, they're German engineers, so they've created the Perfect Coffee Mug to extirpate imperfect coffee once and for all.

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Coca-Cola Freestyle Is the Most Advanced Soda Fountain Ever


If you never thought that soda machines would adapt to the high-tech world, think again. Coca-Cola's Freestyle fountain comes equipped with a touchscreen that is able to mix flavors on the spot, using precise machinery originally developed for dialysis and cancer treatments.

There are over 100 flavors available, across an array of drink brands, including Coke, Fanta, energy drinks, flavored waters, and more. When you select a drink, you're able to select from a variety of flavors, some of which are unfamiliar (Raspberry Coke?! Peach Fanta?!).

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Finer Wine

Spotting fake wine with an atom smasher, and growing perfect grapes

Robot Sommelier

Is your $30,000 bottle of Chateau Petrus Bordeaux truly a rare vintage, or is it just $30 merlot? Counterfeits plague rare-wine auctions, but researchers in Spain have built a handheld "electronic tongue" that detects them instantly. It measures the signature chemicals, acidity and sugar content in a drop of wine (typically one bottle from a case) and runs those against a database of certified vintage wines to catch fakes that might fool human tasters.

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Kitchen Alchemy

Agave Nectar, A Sweetener for Any Occasion

Plus, how to make a granita margarita

Agave juice was known to native Mexicans as "honey water." Agave plants tend to be most familiar as the basis for tequila, although agave nectar is gaining ground in home kitchens as a wonderful alternative to traditional sweeteners. Agave nectar is made mainly from the juices extracted from the core of the agave plant, most often from blue agave, agave salimiana, agave americana and agave mapisaga. There are many other wild agaves that can also be utilized. The different species produce nectars of varying flavors.

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November 2009: Astronaut 3.0

Inside NASA's astronaut bootcamp and the grueling new training regimen for deep space. Plus, ten young geniuses shaking up science today, one writer's quest to analyze every man-made chemical in her body and more.

Check out the issue's full contents online here

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