Massachusetts Institute of Technology

Jonathan David Smith

Kripa K Varanasi

Adam T Paxson

Christopher Jameson Love

Rajeev Dhiman

Brian Richmond Solomon

Daniel H Goodman

Hyukmin Kwon

Alexander Henry Slocum, Jr

Dieter B Brommer

Jeffrey Carbeck

Charles W Hibben

Emily Green

Kripa Varanasi

Carsten Boers

In certain embodiments, the invention relates to an article having a liquid-impregnated surface. The surface includes a matrix of solid features (e.g., non-toxic and/or edible features) spaced sufficiently close to stably contain a liquid therebetween or therewithin, wherein the liquid is non-toxic and/or edible. The article may contain, for example, a food or other consumer product, such as ketchup, mustard, or mayonnaise.

Self-lubricating surfaces for food packaging and food processing equipment

The present disclosure provides, among other things, prosthetic joint components having textured surface(s) for improving lubrication and increasing the useful life of the prosthetic joint components. The textured surface includes solid features configured to stably contain a biological fluid or a synthetic biological fluid therebetween or therewithin for a non-zero residence time.

Orthopaedic joints providing enhanced lubricity

Textured surface for increasing Leidenfrost temperature. The texture comprises of surface features over multiple length scales&#x2014;from micro to nanoscale&#x2014;wherein the features at each length scale have a size, aspect ratio, and spacing selected to increase the Leidenfrost temperature. The structure includes an array of microscale structures disposed on the surface, the structure having size, aspect ratio and spacing selected to increase Leidenfrost temperature. The microscale structures may also include nanoscale structures on their surface to create a hierarchical structure. The structures result in an increased Leidenfrost temperature.

Superwetting surfaces for diminishing leidenfrost effect, methods of making and devices incorporating the same

In certain embodiments, the invention relates to an article having a liquid-impregnated surface. The surface includes a matrix of solid features (e.g., non-toxic and/or edible features) spaced sufficiently close to stably contain a liquid therebetween or therewithin, wherein the liquid is non-toxic and/or edible. The article may contain, for example, a food or other consumer product, such as ketchup, mustard, or mayonnaize.

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Cambridge, MA, United States of America

Jonathan David Smith