h a l f b a k e r yGood ideas at the time.
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You realize this is pretty much electrochemical magic, don't you? And "nanowire core"? "solid sugar and flavor coated biocompatible nondegradable polymer matrix" ? Give me a break! |
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Is it like a bottle with Kool-Aid stuck to the insides of it? |
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No, no, not at all! It's biocompatible nondegradable polymer matrix that resolves to a nanowire core with Kool-Aid stuck to the insides of it! |
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Seriously, what may or may not make this an invention is how you shut off the flavoring once the desired amount has dissolved in the water. How? |
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(I think that's actually quite possible, e.g. using reverse
osmosis. But I don't know whether any of the very long words you've used has such properties.) |
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That's the electrochemical magic part. Much easier to come up with a device that simply adds the flavor in constant proportions as the liquid leaves the bottle. Which is how the common or garden soda gun works. |
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A garden soda gun! Now there's an idea. |
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Presumably the desired concentration is controlled by exposure. A more diluted drink equals less exposure, etc. This might have unforeseen implications/benefits for fermented beverages and their corresponding shelf-lives. |
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A garden soda gun, in the proportions of the M1919? Oooooh. |
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I presume the inclusion of "nano" tech is to counter the natural osmotic properties. Kind of "nano" valves if you wish. Quite possible considering the polar nature of water and water soluble molecules. However, I think this has been one-upped by the invention of flavoured drinking straws, an inexpensive, low-tech solution (stifles a laugh) to flavouring a base/carrier liquid. Similar to the pencil-vs-$20m NASA pen urban legend. |
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Yes, 4whom, much like the straws. Just picture a bottle with hudreds of those tiny straws in it. |
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[Jutta], the flavoring and sweetener is cut off at the requested concentrations by molecular design. This is crucial: The solubility limit of the molecules equals the desired concentration from human tests. So they can't dissolve any more than you want them to. You can put heated water in there to get a higher dissolution (I suppose), but this is an idea for a cold drink so we assume a constant temp, say around 40F. |
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//Flavor and sugar solubility limits are tailored to be exactly the most desired concentration by random human sample testing.// to quote the original explanation of how to control the concentrations. If there is magic here, it is in this process of tailoring solubility limits of flavorings and sugar molecules without modifying their flavor or sweetness. But, flavoring chemists have already done a lot, so the new challenge shouldn't be too daunting, I assumed. |
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- Control how much flavouring dissolves in a liquid on a molecular level. |
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- By controlling the saturation point. |
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There's a glimpse of an idea in there, but it's still a long way short of possible. I think (and I'm RUBBISH at chemistry) that a given molecule will have a fixed flavour, saturation point and toxicity, and to change any one of these would require changing the molecule and therefore all three of them. |
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Like I said, magic. If you can come up with that molecular design, I imagine you'll be making a fortune, and not just from water bottles. |
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