coagulation
**coagulation**
What is coagulation?
Coagulation is the process by which blood changes from a liquid to a gel, forming a blood clot. It's a crucial part of hemostasis (the cessation of blood loss from a damaged vessel), preventing excessive bleeding when a blood vessel is injured. In water treatment, coagulation refers to the process of destabilizing colloidal particles in water by neutralizing their charges, allowing them to aggregate and be removed through sedimentation or filtration. Coagulation is also used in food processing, such as in cheese making (where milk proteins coagulate) and egg cookery.
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