Agglutinate

To agglutinate means to clump or stick together, often referring to the clumping of cells, particles, or substances. This process is frequently driven by chemical or physical forces, such as antibodies binding to antigens or the attraction between sticky surfaces. In biology, agglutination is a crucial process in immune responses and diagnostic tests. It can also be used to describe the coagulation of certain materials. The term can extend beyond the biological realm and be applied to any scenario where separate elements converge and coalesce. The resulting mass is usually visible and can be observed in a variety of contexts. The agglutination itself can create a solid entity from an unorganized, distributed source.

Agglutinate meaning with examples

• During the blood test, the antibodies began to agglutinate the red blood cells, confirming the presence of the specific antigen. The resulting clumping indicated a positive reaction, confirming the diagnosis. This biological process is a critical component of immune defenses and is easily visible under a microscope, showing the effect of antigen-antibody interactions.
• The sediment began to agglutinate at the bottom of the lake after the heavy rainfall, forming a dense layer of mud and debris. This gradual sticking together of the particles eventually created a thick consistency, causing cloudiness and affecting the quality of water. This natural process is often a concern in bodies of water, altering the ecosystem.
• In the experiment, the protein molecules were designed to agglutinate when exposed to a certain pH level. The scientists observed the aggregation and clumping, which helped to refine the chemical process. This change in shape and structure was a central element in the test, producing results which confirmed the original hypothesis.
• The chef decided to let the ingredients agglutinate in the sauce pan as they cooked, forming a rich, thick stew. The mixing of these ingredients created a uniform, cohesive blend. This culinary technique is used to improve the textures of meals and make them more fulfilling.