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COAGULATION
Individual protein molecules in raw meat are wound-up in coils, which are formed and held together by bonds. When meat is heated, the bonds break and the protein molecule unwinds. Heat also shrinks the muscle fibres both in diameter and in length as water is squeezed out and the protein molecules recombine, or "coagulate". This is the final stage of the denaturation process, which results in the setting of protein. As coagulation occurs the amino acid chains undergo changes during the process of coagulation. The peptide bonds are broken causing the amino acid chains to unravel, causing the meat to become more tender. It makes the food more pleasant to eat and easier to digest as it coagulates.
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What does coagulation mean in eggs?
Coagulation refers to the process of a liquid becoming a gel. While cooking an egg, this refers to the liquid egg white becoming a gel.
Coagulation in cooking?
Coagulation is the thickening of a dish due to gelling of fat or gelatin.
What happens when acid is added to meat during cooking process?
It tends to slow down the coagulation of its protein.
What does the medical abbreviation DIC mean?
DIC stands for Dissiminated Intravascular Coagulation.
What is the humoral coagulation system?
The humoral coagulation system refers to the protein coagulation factor component.
What does coagulation of protein mean?
Coagulation of protein refers to their sticking together, like a blood clot, usually as a result of denaturation or coming out of solution due to abnormal ionic strength or a change of solvent.
What is the significance of coagulation?
Coagulation is a process where solids begin to form, in a liquid. Like when your cut begins to scab over, that is coagulation.
What does dic mean in English?
It can be the abbreviation of the word dictionary. In medicine it can be the abbreviation for disseminated intravascular coagulation.
What is coagulation of an egg?
what is blood coagulation?
What coagulation factors are measured by the PT?
Prothrombin time (PT) measures the activity of coagulation factors in the tissue factor pathway of the coagulation cascade.
Which of the following is important in blood coagulation?
Vitamin K is important in blood coagulation.
What is coagulation value?
normal values of blood coagulation is 4 to 7 min
