We've all been there. Chopping onions like you're a celebrity chef on the Food Network, when all of a sudden you realize you've cut your finger. Now, we all know wounds incurred in the kitchen never stop bleeding.
The good news: Polytechnic Institute of New York University student Joe Landolina may have discovered a way to stop grisly cuts from bleeding, according to TechNewsDaily. The Veti-Gel, made from genetically modified plant-based material, closes wounds and induces clotting right away. In this laboratory demo video, applying the gel to a gaping wound with a thick syringe (in a piece of raw pork loin) stops the gushing blood.
Unlike other blood-clotting agents, Veti-Gel does not require refrigeration. The gel, now in the development and testing stage, can be kept in packets or tubes at any temperature from 33 to 99 degrees Fahrenheit.