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CURDLED |
Coagulated |
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CRUDY |
Coagulated. |
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COAGULATE |
Coagulated. |
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CLOT |
Coagulated mass |
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CURD |
Coagulated milk |
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CURDS |
Milk coagulated by rennet |
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COAGULABLE |
Capable of being coagulated. |
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CURDY |
Like curd; full of curd; coagulated. |
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COAGULABILITY |
The quality of being coagulable; capacity of being
coagulated. |
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DISCUSSIVE |
Able or tending to discuss or disperse tumors or
coagulated matter. |
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BONNYCLABBER |
Coagulated sour milk; loppered milk; curdled milk; --
sometimes called simply clabber. |
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CRUOR |
The coloring matter of the blood; the clotted portion of
coagulated blood, containing the coloring matter; gore. |
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SPISSITUDE |
The quality or state of being spissated; as, the
spissitude of coagulated blood, or of any coagulum. |
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LEBBAN |
Coagulated sour milk diluted with water; -- a common
beverage among the Arabs. Also, a fermented liquor made of the same. |
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COAGULUM |
The thick, curdy precipitate formed by the coagulation of
albuminous matter; any mass of coagulated matter, as a clot of blood. |
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CHEESE |
The curd of milk, coagulated usually with rennet, separated
from the whey, and pressed into a solid mass in a hoop or mold. |
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FILANDERS |
A disease in hawks, characterized by the presence of
small threadlike worms, also of filaments of coagulated blood, from the
rupture of a vein; -- called also backworm. |
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ALBUMIN |
...lso in many plants. It is soluble in water and is coagulated by heat
and by certain chemical reagents. ... |