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Particles finer than 0.1 μm (10 −7 m) in water remain continuously in motion due to electrostatic charge (often negative) which causes them to repel each other. [citation needed] Once their electrostatic charge is neutralized by the use of a coagulant chemical, the finer particles start to collide and agglomerate (collect together) under the influence of Van der Waals forces.
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Finings’ actions may be broadly categorized as either electrostatic, adsorbent, ionic, or enzymatic.. The electrostatic types comprise the vast majority; including all but activated carbon, fining yeast, PVPP, copper sulfate, pectinase and pectolase.
The topic of this article may not meet Wikipedia's general notability guideline. ... Novichok agent; C01-A035; C01-A039; References
An enzyme added to fruit to increase juice yield. Also used as a clarifying agent in fruit wines when added to wine or must to eliminate pectin hazes. Perlant French term for a very lightly sparkling wine with less effervescence than a crémant or pétillant Perlite
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Sodium silicate (Na 2 SiO 3) is a typical example. Usually, in higher pH ranges, in addition to low ionic strength of solutions and domination of monovalent metal cations, the colloidal particles can be dispersed. [21] The additive that prevents the colloids from forming flocs is called a deflocculant.