An intelligent measurement cup comprises a cup body and a cup cover with an electronic module. The electronic module comprises a battery, a main control circuit board electrically connected to the battery, and a laser detection unit electrically connected to the main control circuit board. The laser detection unit comprises a laser probe and a transparent shielding sheet positioned to face the cup body. The cup cover has a corresponding through hole aligned with the laser probe to allow its light to pass through. The emitted laser is configured to penetrate the shielding sheet and scatter into the cup body, to thereby generate sufficient feedback photons. The spectra reflected back through different emission media are different, therefore, the conditions of a liquid, conditions comprising the remaining amount, the type, whether the liquid has deteriorated, etc., in the cup body can be accurately detected.

A container for storing a liquid for consumption. The container may comprise temperature and volume sensors, processors, energy source and a communication device to transmit the recorded temperature and volume data to a remote human interface. The container may also provide for various notifications and alerts to the user if the data falls outside predetermined variable ranges.

A container is provided with a lid having a removable thermometer for measuring the temperature of liquids in the container. A gasket is provided to secure the thermometer to the lid and maintain a hermetic seal between the thermometer and the gasket and between the gasket and the lid. The gasket is resilient to maintain the hermetic seal when the thermometer is subjected to torque or other stresses such as may occur when the lid is attached or detached from the container.

The invention relates to a method for handling foods, comprising the following steps: providing a plurality of thermometers, each comprising an identifier that is specific to the thermometer, wherein the relevant thermometer comprises at least one core temperature sensor and one external temperature sensor, providing at least one food in which one of the thermometers is inserted, referred to in the following as the inserted thermometer, wherein the core temperature sensor of the inserted thermometer is arranged to be further inside the food than the external temperature sensor, continuously measuring an external temperature using the external temperature sensor of the plurality of thermometers, continuously wirelessly transmitting the external temperature together with the identifier of the relevant thermometer to a control unit, transferring the food together with the inserted thermometer from a first receiving space having a first receiving space temperature into a second receiving space having a second receiving space temperature, wherein the two receiving space temperatures differ from one another, thermometer assignment: assigning, by means of the control unit, which of the plurality of thermometers has been transferred as the inserted thermometer together with the food on the basis of the measured external temperature of the plurality of thermometers.

Low-cost techniques for sensing ambient temperatures in a container or package using phase change materials are provided. In one aspect, a temperature sensor is provided. The temperature sensor includes: at least one phase change material configured to transition from an amorphous state to a crystalline state upon exposure to temperatures above a predetermined threshold temperature for a given duration. A method of monitoring temperature exposure of a consumer good using the temperature sensor is also provided.

A wine thermometer for adhering to a wine bottle indicates the temperature of a particular wine product in that bottle. The thermometer comprises an adhesive backed flexible plastic substrate having three to five predetermined color sections mounted on the flexible substrate with a first color section indicating when a preferred serving temperature for the particular wine product inside has been reached, a second color section indicating when the temperature for the particular wine product inside is higher than preferred and a third color section indicating when the temperature for the particular wine product inside is lower than preferred.

Provided is a non-stick coating including at least one functional decorative layer, including a pigment composition having a reversible variation of optical and/or colorimetric properties when the coating is subjected to a temperature variation between a cold temperature of 0 C. to 40 C. and a hot temperature of 80 C. to 400 C. The pigment composition includes at least one compound of formula Y.sub.(3-x)M.sub.xFe.sub.(5-y)Q.sub.yO.sub.12 in the form of particles, in which M is selected from the lanthanides, alkaline metals, alkaline-earth metals and metalloids with a degree of oxidation (DO) +3; Q is selected from the group made up of the lanthanides, non-metals with degree of oxidation +4, metals with DO +3 or +4, transition metals with DO +2 or +4, alkaline-earth metals and alkaline metals; and wherein x is between 0 and 0.3 and y is between 0 and 3.

A doubled-layer disposable cup assembly with air insulation comprises of two layered-cups one inside the other. Each layer has a truncated conical side wall with an outwardly joined rim at the top ends and a bottom wall at the smaller end. The outwardly joined rim of the inner layer maintains an air space between the side walls of the two layers. The contacts at the bottom and top provide support for the inner layer and maintain it in axial alignment with the outer layer. The contact pressure between the rim of the inner layer and the side wall of the outer layer essentially seals the air space for a more efficient air insulation and also provides a force that keeps the inner layer and the outer layer together.

Provided is a non-stick coating including at least one functional decorative layer, including a pigment composition having a reversible variation of optical and/or colorimetric properties when the coating is subjected to a temperature variation between a cold temperature of 0 C. to 40 C. and a hot temperature of 80 C. to 400 C. The pigment composition includes at least one compound of formula Y.sub.(3-x)M.sub.xFe.sub.(5-y)Q.sub.yO.sub.12 in the form of particles, in which M is selected from the lanthanides, alkaline metals, alkaline-earth metals and metalloids with a degree of oxidation (DO) +3; Q is selected from the group made up of the lanthanides, non-metals with degree of oxidation +4, metals with DO +3 or +4, transition metals with DO +2 or +4, alkaline-earth metals and alkaline metals; and wherein x is between 0 and 0.3 and y is between 0 and 3.

A baby bottle serving pair provides two 4-ounce baby bottles and a freshness indicator. The serving pair is comprised of two 4-ounce baby bottles, an upper bottle and a lower bottle, whose bottom surfaces may be secured to each other with screw threads. Each nipple provides a heat sensitive ring which begins to change color when exposed to the warmth of the baby's lips, and may be used as a timer to determine the freshness of the baby formula or breast milk in the bottle.