Observations

The wort with added protafloc clearly looked different at the end of the boil. After cooling, medium flocks of coagulated protein were visible. The wort containing Irish moss looked cloudy like dirty dish water.
The two worts were decanted into pint glasses and left to stand. Initially the difference between the two worts was subtle, clearing was slow and a full 6 hours was needed before one sample showed a positive break. Clearing continued over the next few days. The protofloc sample showed a crystal clear wort above the trub. Interestingly the Irish moss sample deposited a heavier layer of trub yet failed to clear.

Summary

Malt extract will give different results to a full mash and the boil times employed this experiment are short. During an average mash and 90min boil more protein matter will form and coagulate. The results however should still show up the differences between the two finings.

This experiment only looks at one aspect of brewing. wort clarity, i dont know what effects would occur futher down the line at this stage.

This is protafloc working at its best, the crappy sludge in the bottom realy gums up the manifold