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Mussel biomimicry could lead to new super-strong polymers

By Damir Beciri
5 March 2010

musselsWe may like to eat mussels steamed in white wine, but we also like to find mussels at the beach. Researchers at the Max Planck Institute of Colloids and Interfaces and collaborators at the University of California at Santa Barbara and the University of Chicago believe they have uncovered the basis how marine mussels use… »