Congeals

Congeals is a term used to describe the process by which a liquid thickens and solidifies, or semi-solidifies, into a jelly-like mass. This transformation typically occurs when a substance cools down, causing its constituent molecules to slow their movement and form a more ordered structure. A common example is when melted fat, such as butter or bacon grease, cools and solidifies. Certain proteins, like gelatin found in animal collagen, also exhibit congealing properties when mixed with water and then cooled. This property is utilized in various culinary applications, such as making desserts like Jell-O or aspics. The change in state is often reversible; heating the congealed substance will typically cause it to return to its liquid form. The specific temperature at which congealing occurs, known as the congealing point, can vary significantly depending on the substance's chemical composition. Some substances, like water, freeze at a specific temperature, while others may have a broader range over which they thicken. The term is also used in a more general sense to describe anything that thickens or clots, such as blood.