A protein or substance that has coagulating properties; specifically, a component that causes blood or other liquids to clot.
From coagul- (Latin root for clotting) plus -in suffix (common for proteins and chemical compounds). This follows the pattern of scientific nomenclature for biological molecules.
Coagulin proteins are ancient—they appear in nearly all animals with blood, suggesting that the ability to stop bleeding evolved hundreds of millions of years ago.
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