Container and method of making a container

Abstract

A container includes a hydrochromic material associated with at least a portion of a wall of the container. The hydrochromic material may be visible from the exterior of the container. The hydrochromic material may have a first appearance when in a dry form and a second appearance, different from the first appearance, when the hydrochromic material becomes hydrated.

Description

CROSS-REFERENCE TO RELATED APPLICATION [0001] This application claims the benefit of U.S. Provisional Application Ser. No. 60 / 578,826 filed on Jun. 14, 2004, which is incorporated herein by reference.BACKGROUND [0002] 1. Field of the Invention [0003] The present invention is directed to a container and a method(s) for making and using a container. More particularly, the present invention is directed to a container that may change appearance in the presence of condensation on an exterior surface of the container. [0004] 2. Description of the Related Art [0005] Concession stands at sports stadiums, ballparks and other public venues represent a huge income source for many of these public facilities. The distribution of food and beverages can significantly increase the profits derived from such public facilities. However, a problem persists at concession stands with inventory control in which food and beverages that are not pre-packaged for the employees may be readily distributed to th...

AI Technical Summary

Benefits of technology

"The patent describes a container with walls that can change color when the material inside becomes hydrated. This change in color can be used to indicate the presence of a product inside the container. The container can also have indicia on it that changes when condensation forms on the container. The technical effect of this patent is to provide a way to visually indicate the contents of a container and to prevent unauthorized access."

Problems solved by technology

However, a problem persists at concession stands with inventory control in which food and beverages that are not pre-packaged for the employees may be readily distributed to the public without recording the sale for the benefit of the concession stand owner.

This problem is particularly acute in concession stand operations that rely on beverages poured on demand by the employees for the customer.

Often variations in the volume of liquid poured varies from one container to the next container, such differences in volume and other factors render it very difficult for a concession stand owner to determine whether an employee is pocketing a sale for himself or providing free samples to the public.

One drawback to this solution is the ability of employees to provide refills of cups already sold to the public.

Thus, pouring a cold beverage into a cold beverage container will result in a color change and pouring a hot beverage into a hot beverage container will result in a color change.

This solution while fit for its intended purpose of providing some degree of inventory control has drawbacks as the color change is not permanent allowing for customers or others to reset the containers by simply adding a hot beverage to a container intended for a cold beverage or a cold beverage to a container intend for a hot beverage.

Furthermore, keeping track of color changes depending upon whether the drink is supposed hot or cold can lead to confusion by the concession stand employees as to whether the cup is already used.

Finally, transportation of beverage containers is not usually provided in temperature-controlled environments.

Thus, cold beverage containers shipped or stored in cold temperatures at or below the color-changing threshold may be rendered unfit for their intended purpose.

Likewise, beverage containers shipped in hot temperatures at or above the color-changing threshold may also be rendered unfit for their intended purpose.

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