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2. Coagulation - Wikipedia

   en.wikipedia.org/wiki/Coagulation

   Coagulation, also known as clotting, is the process by which blood changes from a liquid to a gel, forming a blood clot.It results in hemostasis, the cessation of blood loss from a damaged vessel, followed by repair.

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4. Particle aggregation - Wikipedia

   en.wikipedia.org/wiki/Particle_aggregation

   Adsorption of oppositely charged species (e.g., protons, specifically adsorbing ions, surfactants, or polyelectrolytes) may destabilize a particle suspension by charge neutralization or stabilize it by buildup of charge, leading to a fast aggregation near the charge neutralization point, and slow aggregation away from it.

5. Coagulation activation marker - Wikipedia

   en.wikipedia.org/wiki/Coagulation_activation_marker

   Coagulation activation markers are biomarkers of net activation of coagulation and fibrinolysis. [1] [2] Examples include prothrombin fragment 1+2 (F1+2), thrombin–antithrombin complex (TAT), fibrinopeptide A (FpA), fibrin monomers (FMs), plasmin-α 2-antiplasmin complex (PAP), activated protein C–protein C inhibitor (APC-PCI), and D-dimer (DD).

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7. Coagulation (water treatment) - Wikipedia

   en.wikipedia.org/wiki/Coagulation_(water_treatment)

   Jar test for coagulation. The dose of the coagulant to be used can be determined via the jar test. [1] [5] The jar test involves exposing same volume samples of the water to be treated to different doses of the coagulant and then simultaneously mixing the samples at a constant rapid mixing time. [5]

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9. Rennet - Wikipedia

   en.wikipedia.org/wiki/Rennet

   Many soft cheeses are produced without use of rennet, by coagulating milk with acid, such as citric acid or vinegar, or the lactic acid produced by soured milk. Cream cheese, paneer, rubing, and other acid-set cheeses are traditionally made this way. The acidification can also come from bacterial fermentation such as in cultured milk. [citation ...