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    Rights: University of Waikato
    Published 18 November 2011 Referencing Hub media


    Peter Hosking - Living Cell Technologies

    After the islets have been cultured for about 72 hours, we then proceed to the encapsulation stage, and in order to do this, we first have to do quality control tests on the islets themselves. So we’ll initially harvest islets from the spinner flasks, check them for the yield – how many islets have we actually been able to produce, what’s the purity of those islets, what is the viability of those islets and what is the size of those islets? – because the size is very important for the next stage of the process, which is encapsulation.