Chinese cabbage, Chinese cabbage, amaranth, celery, cabbage, etc., are very easy to absorb nitrate nitrogen fertilizer during growth, such as the application of ammonium nitrate, leaf vegetables absorb nitrate ions, nitrate ions will enter after human consumption The human body is poisoned by volume. 2. Do not water vegetables after applying urea The nitrogen component contained in urea is ammonium nitrogen. Under the action of urease secreted by soil microorganisms, ammonium nitrogen is converted into ammonium carbonate or ammonium bicarbonate before it can be absorbed and used by vegetable roots. If water is applied immediately after application of urea or rain, the ammonium nitrogen will be lost. Therefore, regardless of whether urea is used as a base fertilizer or top dressing for vegetables, it should be watered 5 to 6 days after application, so that all of them are transformed and then watered to avoid loss. 3. Do not apply ammonium carbonate when the vegetable field is short of water The chemical properties of ammonium bicarbonate fertilizers are extremely unstable and easily volatile. When applying ammonium bicarbonate in vegetable fields, whether it is used as a base fertilizer or top dressing, deep application should be carried out in the vegetable field when it is wet, and the soil should be covered immediately after application. If the weather is dry, it is not necessary to apply ammonium bicarbonate. 4. Do not spray high concentration nitrogen fertilizers for leafy vegetables If foliar spraying of vegetables with urea, ammonium sulfate, etc., can make the vegetable leaves green and good in color, the content of harmful salts in green leafy vegetables will increase significantly, which in turn affects the health of consumers. 5. Don't use ammonium nitrogen fertilizer with higher concentration in the greenhouse vegetables Due to the high temperature and high humidity in the greenhouse, under the appropriate temperature and humidity conditions, the high-concentration ammonium nitrogen fertilizer is easy to decompose under the action of soil enzymes, and finally converted into gaseous ammonia, which can cause vegetable ammonia poisoning and affect vegetables Quality and yield. Disclaimer: Some articles of this website are transferred from the Internet. If the legal rights of third parties are involved, please inform this website for processing. phone
Herbal Extracts are concentrated forms of plant-derived compounds that are used for various medicinal and therapeutic purposes. These extracts are obtained by processing plants and isolating the active ingredients responsible for their beneficial effects.
There are several ways to classify herbal extracts based on their properties and applications. One common classification is based on the solvent used for extraction. Solvents like water, alcohol, and oil are commonly used to extract different types of compounds from plants. Water extracts, also known as herbal teas or infusions, are made by steeping herbs in hot water. These extracts are often used for their mild and soothing effects. Alcohol extracts, known as tinctures, are made by soaking herbs in alcohol or a mixture of alcohol and water. Tinctures are highly concentrated and are known for their long shelf life and fast-acting properties. Oil extracts, also called essential oils, are obtained through processes like steam distillation or cold-pressing. These extracts are highly concentrated and are used for their aromatic and therapeutic properties.
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Another classification of herbal extracts is based on the part of the plant used for extraction. Some extracts are derived from the leaves, flowers, or stems of the plants, while others are obtained from the roots, bark, or seeds. Each part of the plant contains different types and concentrations of active compounds, which determine their specific effects. For example, leaf extracts are often used for their antioxidant and anti-inflammatory properties, while root extracts are known for their immune-boosting and energy-enhancing effects.
What problems should be paid attention to when fertilizing vegetables
1. Do not apply ammonium nitrate to leafy vegetables