Antonym of coagulated
What is the opposite of coagulation?
What is the opposite of coagulation?
| dispersal | separation |
|---|---|
| dissolution | melting |
| opening | thinning |
What is a synonym for coagulate?
adjective. transformed from a liquid into a soft semisolid or solid mass. synonyms: coagulated, curdled, grumose, grumous thick.
What is the antonym of clump?
What is the opposite of clump?
| dispersal | scattering |
|---|---|
| decumulation | dispersion |
| lessening | loss |
| reduction | shrinkage |
| subtraction | decrease |
What is a coagulant definition?
A coagulant is a compound or agent which is added to a vessel to help thicken something. Adding a coagulant such as aluminum sulfate to water permits particles to come together and results in the formation of a flocculent mass.
How do you use coagulate in a sentence?
The blood coagulated. The eggs coagulate when heated.
What is the opposite of dissolvable?
What is the opposite of dissolve?
| band | join |
|---|---|
| merge | amalgamate |
| integrate | consolidate |
| associate | dovetail |
| assemble |
Is there a word undissolved?
Not dissolved; not melted; not loosened, dispelled, broken, etc.
What is a word for dissolving in water?
Definitions of soluble. adjective. (of a substance) capable of being dissolved in some solvent (usually water)
What are the synonyms of Harden?
- fortify,
- indurate,
- inure,
- season,
- steel,
- strengthen,
- toughen.
What is coagulation in food?
Coagulation is defined as the change in the structure of protein (from a liquid form to solid or a thicker liquid) brought about by heat, mechanical action or acids. Enzymes may also cause protein coagulation e.g. cheese making.
What is coagulant in cheese?
Rennet coagulation refers to the addition of enzymes to milk in order to make it clot. Many cheeses fall into this category: cheddar, gouda, queso fresco, and many others. Rennet enzymes act like a razor and shave off the Îş-casein hairs.
What is a word for bringing people together?
Some common synonyms of gather are assemble, collect, and congregate. While all these words mean “to come or bring together into a group, mass, or unit,” gather is the most general term for bringing or coming together from a spread-out or scattered state.
Do eggs coagulate?
Egg white protein coagulates between 144° F and 149° F (62.2° C and 65° C); egg yolk protein coagulates between 149° F and 158° F (65° C and 70° C); and whole egg protein coagulates between 144° F and 158° F (62.2° C and 70° C).
What things coagulate?
Examples of Coagulation
Milk proteins coagulate to thicken the mixture that forms yogurt. Blood platelets coagulate blood to seal a wound. Pectin gels (coagulates) a jam. Gravy coagulates as it cools.
Why do proteins coagulate?
If a protein containing food mixture is heated, the proteins become more solid; that is, they coagulate. This is because heat causes protein molecules to move faster through the water in the food mixture, and the molecules collide and bond with each other in large, three-dimensional networks.
What is coagulation in milk?
Vignola (2002) defined milk coagulation as the destabilization of the casein micelles, which flocculate and aggregate to form a gel enclosing the soluble milk components. It can be caused by acidification, by the action of an enzyme or by a combination of the two.
What is the white part of the egg called?
albumen
The egg white is known as the albumen, which comes from albus, the Latin word for “white.” Four alternating layers of thick and thin albumen contain approximately 40 different proteins, the main components of the egg white in addition to water.
What do you call a fried egg with hard yolk?
Sunny side up: The egg is fried with the yolk up and is not flipped. Over easy: The egg is flipped and the yolk is still runny. Over medium: The egg is flipped and the yolk is only slightly runny. Over well: The egg is flipped and the yolk is cooked hard.
Does milk coagulate stomach?
Also unique is that one of the protein fractions in milk, i.e., the casein fraction, is susceptible to coagulation in the stomach, whereas the other fraction, the whey proteins, is not (Boirie et al., 1997).
Is cheese coagulated milk?
Cheese is made the same way — by curdling milk — except the milk is curdled on purpose. Most cheese is made in factories. After milk is poured into big vats, a “starter culture” of bacteria is added to convert the lactose into lactic acid. Then an enzyme called rennet is added to curdle the milk.
Can you drink coagulated milk?
Though you shouldn’t drink spoiled milk, it’s far from useless. If your milk is very old and has started to curdle, become slimy, or grow mold, it’s best to throw it out.
Why does boiled milk develop a skin?
The proteins – casein and whey – also have a tendency to coagulate once the milk reaches a temperature of about 150°. Both the evaporation of water and the coagulation of the proteins work together to form a skin on the surface of cooked milk dishes like creamy soups, puddings, and even a mug of hot chocolate.