coagulated

Coagulated describes a state in which a liquid has undergone coagulation, a process that converts a colloidal, solution, or emulsion into a gel or solid mass. It often involves proteins changing structure and forming a network that traps liquid. Factors include temperature, pH, salts, enzymes, and chemical cross-linking.

In animals, coagulation commonly refers to blood clotting, a cascade of enzymatic reactions that converts fibrinogen into fibrin, forming a stable clot. Platelets contribute to the initial plug, and calcium ions (Ca2+) are essential cofactors. The resulting network traps cells and fluids to seal lesions.

In food science and material science, coagulation is used to curdle milk into cheese, coagulated egg proteins when heated, and the formation of gels in gelatin, tofu, and some processed meats. Coagulation can be undesirable in emulsions where it causes separation; controlled coagulation yields texture in products like yogurt or paneer.

In environmental and industrial contexts, coagulation and flocculation are used in water and wastewater treatment with positively charged coagulants to destabilize colloids, followed by sedimentation or filtration. In polymers and clays, coagulation can refer to gelation or precipitation upon changes in pH or ionic strength.