āĻ āĻ¨ā§āĻ¸āĻ¨ā§āĻ§āĻžāĻ¨ āĻāĻ°ā§āĻ¨
āĻ āĻāĻŋāĻ§āĻžāĻ¨ā§āĻ° āĻāĻžāĻˇāĻž āĻ¨āĻŋāĻ°ā§āĻŦāĻžāĻāĻ¨ āĻāĻ°ā§āĻ¨
āĻāĻĒāĻ¨āĻžāĻ° āĻāĻžāĻˇāĻž āĻ¨āĻŋāĻ°ā§āĻŦāĻžāĻāĻ¨ āĻāĻ°ā§āĻ¨
01
āĻāĻŽāĻžāĻ, āĻĨā§āĻ°āĻŽā§āĻŦāĻžāĻ¸
a thick, solid mass that forms within a liquid when parts of it stick together
āĻāĻĻāĻžāĻšāĻ°āĻŖ
A clot of cream floated on top of the coffee.
āĻāĻĢāĻŋāĻ° āĻāĻĒāĻ°ā§ āĻā§āĻ°āĻŋāĻŽā§āĻ° āĻāĻāĻāĻŋ āĻĒāĻŋāĻŖā§āĻĄ āĻāĻžāĻ¸āĻāĻŋāĻ˛āĨ¤
to clot
01
āĻāĻŽāĻžāĻ āĻŦāĻžāĻāĻ§āĻž, āĻĨāĻāĻĨāĻā§ āĻšāĻāĻ¯āĻŧāĻž
to turn from a liquid into a thick or solid mass, often by particles sticking together
Intransitive
āĻāĻĻāĻžāĻšāĻ°āĻŖ
Cream will clot if left to sit for too long.
āĻā§āĻ°āĻŋāĻŽ āĻāĻŽā§ āĻ¯āĻžāĻŦā§ āĻ¯āĻĻāĻŋ āĻā§āĻŦ āĻŦā§āĻļāĻŋ āĻ¸āĻŽāĻ¯āĻŧ āĻŦāĻ¸ā§ āĻĨāĻžāĻāĻ¤ā§ āĻĻā§āĻāĻ¯āĻŧāĻž āĻšāĻ¯āĻŧāĨ¤
02
to thicken or coagulate into lumps, especially in dairy products
āĻāĻĻāĻžāĻšāĻ°āĻŖ
Cheese is made by allowing milk to clot and form curds.
03
to cause a liquid to thicken or solidify
āĻāĻĻāĻžāĻšāĻ°āĻŖ
Enzymes in rennet clot milk during cheese production.
04
to come together in a mass, often forming a thick or obstructive group
āĻāĻĻāĻžāĻšāĻ°āĻŖ
Leaves and debris clot the drainage pipe.
āĻ¨āĻŋāĻāĻāĻŦāĻ°ā§āĻ¤ā§ āĻļāĻŦā§āĻĻ
