Researchers at McMaster University have created a new coating to prevent clotting and infection in synthetic vascular grafts, while also accelerating the body’s own process for integrating the grafted vessels.
The new technology has the potential to replace the traditional “best before” date on food and drinks alike with a definitive indication that it’s time to chuck that roast or pour out that milk.
Six teams of researchers from across McMaster's Faculties have been awarded $20,000 each from the Interdisciplinary Research Fund.
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