CLARIFICATION, is the separation, by chemical means, of any liquid from substances suspended in it,and rendering it turbid. If a difference can be made be tween clarification and filtration, it is, that the latter is effcted by mere me chanical means, but the former either by heat or by certain additions, the action of which may be considered as chiefly che mical. The liquors subjected to clarifi cation are almost without exception those animal or vegetable juices, in which the matter that renders them turbid is so nearly of the same specific gravity with the liquor itself, that mere rest will not effect a separation. In these too the li quid is generally rendered thicker than usual by holding in solution much muci lage, which further entangles the turbid matter, and prevents it from sinking. Hence it is that vinous fermentation has so powerful an effect as a clarifier, since this process always implies the destruc tion of a portion of saccharine mucilage, and the consequent production of a thin limpid spirit.
Coagulating substances are great clari fiers when mixed with any turbid liquor, the process of coagulation entangling with It all matters merely suspended and not dissolved, and carrying them either to the top in the form of a scum, or to the bottom in the form of a thick sediment, according to circumstances. Thus, to
clarify muddy cider, the liquor is beaten up with a small quantity of fresh bul lock's blood, and suffered to stand at rest for some hours, after which the liquor above is as clear as water, and almost as colourless, and at the bottom is a thick tough cake, consisting of the coagulated blood which has carried down with it all the opaque matter suspended in the li quor. Albuminous and gelatinous sub stances act in the same manner. The effect of white of egg in this way is known to every one. It should be first mixed with the turbid liquor without heat, and by agitation. Afterwards, on applying less than a boiling heat, the al bumen of the egg coagulates, and carries up with it all the opaque particles, leav ing the rest beautifully clear and limpid. Sometimes clarification takes place in a very unaccountable manner. Thus, it is well known that a handful of marl or clay will clarify a large cistern of muddy water, and marl is also used with advan tage in clarifying vinous liquors.