coagulantes

Coagulants are chemical agents used to promote coagulation, a process in which colloidal particles in liquids become destabilized and form larger aggregates (flocs) that can settle or be removed by filtration. They are used in water and wastewater treatment, food processing, and some medical contexts.

In water treatment, coagulants neutralize electrical charges on particle surfaces and promote aggregation. Common inorganic coagulants include aluminum sulfate (alum), ferric chloride, and ferric sulfate. Organic coagulants include polyacrylamide-based polymers and polycationic polymers. Coagulant aids, such as high-molecular-weight polymers, can enhance floc formation.

Process in water treatment typically involves rapid mixing to disperse coagulants, followed by slower mixing to form flocs (flocculation) and settling or filtration. The choice and dose depend on water chemistry and temperature; alum, for example, is often most effective around pH 6–7.5. Excess dosing can increase residual metal content and downstream chemical demands.

Outside water treatment, coagulants are used in the dairy industry to coagulate milk (rennet enzymes or acids), in tofu production (calcium or magnesium salts), and to clarify juices and wines. In medicine, hemostatic coagulants or sealants promote clotting at injury sites.

Environmental and safety considerations include the management of residuals and sludge, potential aluminum or iron residuals in treated water, and regulatory limits. Proper dosing, monitoring, and disposal practices minimize negative impacts.