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.
Acetic acid is used in the process of rubber coagulation because it helps to neutralize ammonia that is commonly used to prevent the coagulation of rubber latex. By neutralizing the ammonia, acetic acid aids in the destabilization of the rubber particles, causing them to clump together and separate from the liquid, resulting in the coagulation of the rubber.
Another term for coagulation is clotting, which refers to the process where blood changes from a liquid to a gel-like state to stop bleeding.
An anticoagulant is a substance that prevents coagulation by interfering with the blood clotting process. Common examples of anticoagulants include heparin and warfarin.
Light blue is typically the color of the tube used for coagulation profiles. It contains sodium citrate as an anticoagulant to prevent blood from clotting during testing.
Factor VI is not generally included in discussions about coagulation factors because it was previously thought to be an activated form of factor V. Further research has since shown that factor VI is not a distinct factor.
coagulation occurs when the eggs in the mixture set on heating. And dextrinisation occurs when the starch found in flour, converts to sugar.
The eggs will coagulate once they are fried.
DIC stands for Dissiminated Intravascular Coagulation.
The humoral coagulation system refers to the protein coagulation factor component.
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.
It can be the abbreviation of the word dictionary. In medicine it can be the abbreviation for disseminated intravascular 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 is blood coagulation?
Coagulation is the thickening of a dish due to gelling of fat or gelatin.
Vitamin K is important in blood coagulation.
The word "clotting" applies to the coagulation of blood.
normal values of blood coagulation is 4 to 7 min