Sign up for an Award
Participate with your entry in one of our professional or student awards.Sign up for an award
You are using an outdated browser. Please upgrade your browser to improve your experience.
Traditional straw will generate a confined space after it is squeezed into a carton. After some of the liquid is sucked out through the straw, air cannot be supplied inside the carton immediately. The pressure inside the carton becomes lower than the outside and causes deformation of the carton. Therefore, the liquid inside the carton is hard to be sucked out.
The design improves the shape of the straw. The diameter of the straw near the bottom is designed larger than the other part and so a “hump” occurs on the straw. The “hump” will expand the inlet of the carton and leave a small space around the straw after it is completely squeezed into
Art & Design college