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Adjective(1) transformed from a liquid into a soft semisolid or solid mass
Verb(1) change from a liquid to a thickened or solid state(2) cause to change from a liquid to a solid or thickened state(3) clot

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(1) Within these expanded veins, blood is allowed to stagnate and coagulate , forming clots on the vessel walls.(2) As the enzymes drive acidification and also coagulate the milk, cheese flavor begins naturally developing.(3) During the operation a haemorrhage occurred and he applied the laser to the area of bleeding in an attempt to coagulate the vessel.(4) Blundell also performed experiments on the length of time that it took for blood to coagulate in his transfusion method, which used a receiving cup and a syringe.(5) Keeping the wine longer, for up to three days, at about 50u00d4u00f6u00bcu00d4u00fbu00e6C / 122u00d4u00f6u00bcu00d4u00fbu00e6F is used to coagulate heat-unstable proteins and to speed ageing in low-quality red dessert wines.(6) In his delirium he thought it'd help coagulate the blood.(7) By early October,his lack of white blood cells to coagulate the blood had caused the linings of every organ to fall away.(8) And cooler blood does not coagulate to seal internal wounds quickly.(9) The general principle is that if there's something torn or painful in the disc, devices can be used to seal the torn bit, or to coagulate the tiny nerves that are detecting the damage in the disc.(10) In addition, as an ingredient in junket, it helps coagulate cheese as well and is considered a thickening agent for many other foods.(11) After blood collection, the blood samples were left to coagulate in room temperature for at least 1 hour.(12) Get enough vitamin K. Vitamin K helps blood coagulate .(13) The initial surgical use of thermal delivery systems, including radiofrequency energy, was to cut and coagulate tissues.(14) All patients receive the same dose the first few days, then the dosage is determined by a test of the capacity of the blood to coagulate .(15) It first was used to coagulate retinal hemorrhages.(16) Beating the whites with an acid, like cream of tartar or vinegar, helps coagulate the egg-white protein.