School Can Be Interesting

Sat Nov 1

Food and Nutrition

Coagulate

Verb

to coagulate

  1. To cause to congeal, to convert from a liquid to a semisolid mass.
    In cheese making Rennet causes milk to coagulate into curds that become cheese.
  2. (intransitive) To become coagulated, congealed
Antonyms
  • Dissolve, melt

Hmm…

Coagulation

Noun

coagulation
  1. the process by which blood forms solid clots
  2. similar solidification of other materials (e.g. of tofu).

The combination of the two definitions and the antonyms make the true meaning of the term clearer. Coagulation appears to be the thickening of a liquid to a sort of semi solid, runny, goopy, gloopy, gloppy (lol, love the adjectives) mass. I imagine it feels something like putty, only runnier. I can imagine a substance that it feels like however i do not know what it is called.

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Gelatinize

Verb

to gelatinize

    1. to cause to become gelatinous.
    2. to become gelatinous.
      We allow that to cook long enough to gelatinize so we can mix it easily.

This appears to mean that the substance becomes jiggly like jello…a key ingredient in jello is gelatin anyways.

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Caramelization

Noun

caramelization
  1. (cooking) The process that converts sugars into caramel; the process of caramelizing.
  2. (cooking) The browning of sugars by heat.
    Slowly cooking the onions will cause caramelization which will bring out the sweetness and give them a brown color.

This is a simple enough definition, it doesn’t need an explanation.

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Thoughts on coagulation, gelatinization and caramelization

I really don’t have any comments, these are simple enough concepts. My real comments will be valuable when i get onto the math, biology, chemistry and i/t. Those, i think, are my strongest subjects.