tjocknas

Tjocknas is a Swedish verb meaning to thicken or to become thick. It is the present passive form of the intransitive verb tjockna and is used when the subject of the sentence undergoes a thickening process. The term is commonly applied to liquids and soft materials, but can also describe thickening in other contexts such as gels, pastes, or biological tissues.

In terms of morphology, tjocknas follows regular Swedish verb patterns for passive forms. The present tense is tjocknas, the past tense is tjocknade, and the supine or past participle is tjocknat. A related nominal form is tjocknande, which denotes the act or process of thickening.

Usage and contexts. In cooking and food science, tjocknas is used to describe sauces, soups, or gravies that gain viscosity, often through heating, reduction, or the addition of thickening agents like starch or flour. In science and medicine, the term can describe the thickening of liquids or gels, such as a broth becoming more viscous or a gel forming in a solution. The word emphasizes a change in consistency rather than a change in volume, though both can occur during thickening.

See also. Related concepts include tjock (thick) as an adjective, tjockhet (thickness or density), and other Swedish verbs describing changes in consistency, such as tunnas (to thin). The term is primarily used in descriptive or technical writing rather than everyday conversation.