Question: who descovered flocculation for water
Keywords: discovery, flocculation, google
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It has been around for a long time. The process is also called agglomeration or coagulation. Tiny particles suspended (not dissolved) in water (the technical term is a colloidal suspension) are made to clump together and fall to the bottom.
Over century ago people uses alum (potassium aluminium chloride) to remove suspended particles from water to make it drinkable.
It is similar to the process of making a pavlova – egg white is a tiny particles of albumin in water. Salt and/or vinegar are used to make the particles stick together. Heat can do this too – which is why the egg white turns white when you cook it.
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