Substances used as finings include egg whites, blood, milk, isinglass, and Irish moss. Anheuser-Busch eliminates the need for isinglass finings by settling and removing particles before fermentation. Left undisturbed, beer will clear naturally; the use of isinglass finings accelerates the process. The enzymatic finings are pectin and pectinase. The only adsorbent types of finings in use are activated carbon and specialized fining yeasts. Some beer brewers add finings to clarify the beer when racking into a barrel. Unfortunately, beneficial antioxidant flavonoids are removed by some finings. They are among the few finings that are added before juices are fermented. The ionic finings are copper sulfate and PVPP. As the beer clears (see finings), the inside of the cask becomes coated with sediment. Similarly the catechin flavonoids are removed by PVPP and other finings that target polyphenolic compounds. In addition enzyme treatment can improve the settling of the Finings. The resulting complexes must be removed by other finings. John and Norma continue to live at their constituency home, Finings, in Great Stukeley, Huntingdonshire.