Now, in the time that it takes me to introduce the bleed itself, our material is able to stop that bleed, and it's because it actually  goes on and works with the body to heal, so it reassembles into this piece of meat, and then the blood actually recognizes that that's happening,  and produces fibrin, producing a very fast clot in less than 10 seconds.
Za vrijeme koje je potrebno  da bih se je sa upoznao s krvarenjem, naš materijal ga može zaustaviti, jer on u stvari počne i radi zajedno s tijelom na izliječenju, tako da se stopi s ovim komadićem mesa, i krv u stvari prepozna da se to događa i počne stvarati fibrin, stvarajući ugrušak za manje od 10 sekundi.