To cause (a liquid) to change into a curdlike or semisolid state, not by evaporation but by some kind of chemical reaction; to curdle; as, rennet coagulates milk; heat coagulates the white of an egg.
To congeal or to turn from a liquid to a jelly-like consistency. Electrocoagulation occurs from the heat produced by thermolysis, which causes the tissue to be "cooked."