Food Preparation and Nutrition GCSE
Coagulation
What Coagulation means in Food Preparation and Nutrition GCSE, as defined for AQA.
Definition of Coagulation
The setting of protein molecules following denaturation, often resulting in a change from liquid to solid state.
Topics that use Coagulation
- Food, nutrition and health (AQA GCSE)
Related terms
- Bioavailability and Absorption
- Bioavailability and Nutrient Interaction
- Dextrinisation
- Diet-Related Health Conditions
- Dietary Requirements and Hydration
- Emulsification
- Energy Balance and Homeostasis
- Energy Balance and Metabolic Homeostasis
Using Coagulation in the exam
Definition questions usually carry one or two marks, and examiners look for the precise wording. Write the definition from memory, check it against the version above, and then use the term in a longer answer on the same topic so it sticks.
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