As alum and green vitriol were applied to a variety of substances in common, and as both are distinguished by a sweetish and astringent taste, writers, even after the discovery of alum, do not seem to have discriminated the two salts accurately from each other.
If the latex is warmed or an acid, an alkali or astringent plant juice is added to it, coagulation usually takes place more or less readily, the caoutchouc separating in solid flakes or curds.
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