agglomeration
[ə‚gläm·ə′rā·shən] (food engineering)
A technique that combines powdered material to form larger, more soluble particles by intermingling in a humid atmosphere.
(metallurgy)
Conversion of small pieces of low-grade iron ore into larger lumps by application of heat.
(meteorology)
The process in which particles grow by collision with and assimilation of cloud particles or other precipitation particles. Also known as coagulation.
(science and technology)
An indiscriminately formed cluster of particles.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
agglomeration
The collecting together of tiny suspended particles into a mass of larger size, one which will settle more rapidly.
McGraw-Hill Dictionary of Architecture and Construction. Copyright © 2003 by McGraw-Hill Companies, Inc.
The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.
Agglomeration
in microbiology the formation of clusters (heaps) of microorganisms in liquids or in tissue as a result of a change in the physical or chemical properties of microbial cells under the influence of immune bodies and the like.
The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.