Wine lovers must have noticed at least once that at the end of the pouring into glasses, the last drops, flowing down the bottleneck, fall on the table. In decent restaurants, waiters prudently wrap the neck with a napkin for this case.
Scientists are known to be meticulous people. Looking at this "disgrace", a biophysicist from Brandeis University (USA) Dan Perlman decided by all means to improve the outdated model of the wine bottle, proposing his own, which does not "suffer" from smudges.
The "last drops" effect is explained by the hydrophilicity of the glass surface or, more simply, the ability to attract liquids to itself. Of course, one could come up with a special additional device "so as not to drip", but Pearlman refused such a primitive method. He realized his know-how with a diamond cutting tool, cutting an additional groove under the edge of the bottle.
Now, instead of "habitually" flowing down the neck and falling on the tablecloth, the last drops fall where they should be - right into the glass.