1
What maintains the balance between keeping blood fluid but ready to coagulate when necessary?
2
The proteins in the eggs need to coagulate when heated in order to produce a thick custard.
3
Their bright blue blood coagulates when faced with nasty bacteria, preventing infections from going further.
4
The white of an egg coagulates when heated and when acted upon by certain chemicals, and the clabbering of milk also is a coagulation.