The change from a liquid to a thickened, curdlike, insoluble state, not by evaporation, but by some kind of chemical reaction; as, the spontaneous coagulation of freshly drawn blood; the coagulation of milk by rennet, or acid, and the coagulation of egg albumin by heat. Coagulation is generally the change of an albuminous body into an insoluble modification.
- The precipitation of suspended particles as they increase in size (by any of several physical or chemical processes)
- The process by which blood forms solid clots.
- Similar solidification of other materials (e.g. of tofu).