Clarification and stabilization of wine Organic compounds used as fining agents are generally animal based, a possible cause of concern to vegans. The most common organic compounds used include egg whites, casein derived from milk, gelatin and isinglass obtained from the bladders of fish. Pulverized minerals and solid materials can also be used, with bentonite clay being one of the most common, thanks to its effectiveness in absorbing proteins and some bacteria. Activated carbon from charcoal is used to remove some phenols that contribute to browning as well as some particles that produce "off-odors" in the wine. In a process known as blue fining, potassium
Tradeoffs for locomotion in air and water balloons. By changing the amount of gas in these swim bladders, fish actively control their density. If they increase the amount of air in their swim bladder, their overall density will become less than the surrounding water, and increased upward buoyancy pressures will cause the fish to rise until they reach a depth at which they are again at equilibrium with the surrounding water. In this way, fish behave essentially as a hot air balloon does in air. Some seabird species utilize surface feeding or plunge diving during foraging in which gravity and/or momentum is used to counteract buoyancy effects