In the kitchen, things which may need clarification are stock, clear soup, aspic, jelly, etc. The agents of clarification are various. Filtration is simplest but will not catch the smallest particles. A change in temperature may suffice, if followed by drawing off the liquid from above or from below. Or ‘hunter-catchers’ may be let loose in pursuit of the particles, as when egg white and eggshell are employed or a few slices of potato are heated in used cooking oil. Even more drastic are the ‘hunter-killers’, in the shape of proteolytic or pectolytic enzymes which do not merely trap the offending material but destroy it.