Ultrasonic liqueur bottle: A new type of ultrasonic brewed bottle is introduced in Japan. This type of bottle can convert ordinary low-price wine into high-grade liqueur. When using this liquefied wine bottle, simply pour the wine into the bottle and open the liquefied wine bottle switch. The ceramic vibrator at the bottom of the bottle vibrates and emits low-frequency ultrasonic waves. After two hours, the wine in the bottle appears mature. Status, no longer restored. In addition to beer and other gas-containing alcohol, other such as whiskey, wine, shochu, etc. can be refined through this bottle more delicious, delicious wine lovers.
Automatic warming of wine jars: A canned sake is sold on the Japanese market. There is a sandwich in the lower part of the jar, which contains lime and a small bag of water. Before drinking sake, just use a small plastic rod attached to the product packaging to infiltrate the small hole in the bottom of the jar. As the rod breaks into the bag, the water immediately meets with the quicklime and reacts, releasing a lot of heat in just 3 minutes. The sake wine is heated.
Long-term preservation of opened cans: In order to make the wines not to deteriorate after long-term opening, Ellis designed an aerosol can to store opened wine bottles. At the center of the tank is a hollow tube with a cork piercing through it. Simply pull a handle on the side of the tank and the hollow tube will open automatically. The wine will flow from here and can pass through the aerosol tank. The second tube presses special gas (high-purity argon and a mixture of carbon dioxide and water vapor) into the bottle to isolate the contact between the wine and the air. This device allows the wine to be stored for a long time after being opened.
Heme Preservation Bottle: A company in Alameda, California, USA has recently successfully developed a "Person", a device that separates oxygen from seawater. The principle is to work with a molecule that functions similarly to lobe hemoglobin, which can tightly capture any oxygen molecule that it encounters. The company and the company that manufactures beer caps jointly developed a beer bottle cap with similar hemoglobin, which separates the oxygen entering the bottle and prevents the beer from deteriorating due to oxidation, thus keeping the beer fresh and tasty.
Automatic heating instant noodles cans: Japan's Nissin Foods Corporation and Nippon Steel Corporation developed an automatic instant noodles packaging can, the principle is to use the heat generated by the metal oxidation mechanism, so that the tank freeze-dried noodles cooked in 5 minutes This automatic heating and packaging can be easily carried and used by tourists and field workers, and is deeply loved.
Self-cooling beverage cans: Recently, the United States introduced a beverage can, which has a small container of compressed carbon dioxide gas inside. When people drink the beverage, the carbon dioxide is rapidly released from the small container when the ring of the can is pulled open. Due to the rapid expansion of the volume to absorb heat, resulting in a sharp drop in temperature, the temperature of the beverage can be reduced to 4.4°C within 90 seconds. This self-cooled beverage can is more popular in hot summer days.
Since the seasoning bottle was discharged: Japan invented a seasoning bottle filled with vinegar, soy sauce, etc. There is a small hole in the bottle body, and there is a button to control it. When you use it, press down the button with your finger and the outside air enters the bottle. The condiment source flows out and the finger is loose. The button will automatically block the air inlet under the action of the spring, and the condiment will stop flowing out.
Polyester and oxygen-controlled fresh-keeping bottle: US scientists used plasma vapor deposition method to evaporate a layer of soft polyester film on the outside of the plastic bottle to keep the food contained in the bottle fresh and delicious. This surface plastic cover can reduce oxygen by 10% and the cover thickness is less than 3mm. This plastic bottle does not require special treatment when it is recycled.
Thermo-sensitive color-carrying bottles: The United States Ansa Bottle-making Company has introduced a new type of thermo-sensitive plastic bottle. The principle is to add thermal chemical elements to the polyethylene masterbatch, and changes in color will occur under thermal induction. Plastic milk bottles made with this feature tell the parents the temperature of the milk in the bottle through the change of color. When the temperature exceeds 40°C, the bottle becomes white, indicating that the milk in the bottle is too hot. After the milk is cooled, the bottle will return to its original condition. colour. This kind of bottle is very popular with young parents.