coagulat

Coagulat is a term used to describe substances or agents that promote coagulation, the process by which a liquid forms a gel, clot, or solid. In common usage the standard term is coagulant, and the verb form is coagulate. Coagulates can act in biological, environmental, or industrial contexts to drive the transition from liquidity to a stable mass.

In medicine and biology, coagulants are central to stopping bleeding and to clot formation in blood. Topical hemostatic agents, such as thrombin and fibrin-based products, help create clots at sites of injury. Other substances can influence the coagulation cascade, or serve as additives in surgical and wound-care products. Careful use is essential to avoid excessive clotting or adverse reactions.

In water and wastewater treatment, coagulants are added to suspensions to destabilize particles and promote flocculation. Common coagulants include aluminum sulfate (alum), ferric chloride, and polyaluminum chlorides. By reducing electrical repulsion between particles, they enable removal of turbidity and organic matter through sedimentation or filtration.

In food production, coagulants induce setting or curd formation. Rennet, containing the enzyme chymosin, is used to coagulate milk in cheese making. Calcium salts and acidic conditions also cause milk proteins to coagulate, which is exploited in tofu production and various dairy processes.

Safety and regulation vary by domain. Coagulants may pose risks if misused or left as residues, and they are subject to quality controls in medical, municipal, and food contexts. See also coagulation, flocculation, and gelation.