Winter greenhouses fertilize some things should not be done
It is not appropriate to use large amounts of uncooked cake fat
Because the cake fertilizer contains more nitrogen, the carbon-nitrogen ratio is small and the decomposition is fast. Locally, high temperature and high concentration of ammonia and organic acids are easily generated and the root is easily burned. After the crushed straw is added to the cake, the feces and urine should be soaked for about 3-5 weeks, and then used after high-temperature fermentation.
Ammonium sulphate should not be used and ammonium bicarbonate should not be used
Ammonium sulfate is a physiological acid fertilizer that will increase the acidity of the soil and damage the soil structure after application. After the application of ammonium bicarbonate, a large amount of ammonia gas is volatilized, which is unfavorable to the growth of vegetables in a highly permeable greenhouse.
It is not suitable to apply chloride chlorine ion
The content of starch and sugar in vegetables can be reduced, the quality of vegetables can be deteriorated, and the yield can be reduced. Moreover, chloride ions can remain in the soil, which can lead to acidification of the soil and easily cause decalcification of the soil.
Not suitable for fertilization under drought conditions
Vegetables are hi-water crops. Fertilizing when the soil is dry, not only can the fertilizer effect not be fully exerted, but also the concentration of soil solution can suddenly increase, making it easier for the vegetables to burn their roots. Therefore, the fertilization of vegetables should be combined with irrigation, or fertilization should be carried out, and the fertilizer should be irrigated afterwards, or it can be top-dressed with water.
It is not appropriate to apply more diammonium phosphate
Most vegetables need less phosphorus, and too much phosphorus will inhibit the absorption of trace elements. Diammonium phosphate should not be mixed with alkaline fertilizers such as grass ash to avoid ammonia volatilization and ammonia damage.
It is not appropriate to topdress potassium fertilizer in the later stage of vegetable growth
Vegetables generally require more potassium before and after flowering and gradually decrease thereafter.
It is not appropriate to disperse phosphate fertilizer
Phosphorus is easily absorbed and solidified by the soil and loses its fertilizer efficiency. Therefore, it is best to apply the phosphorus fertilizer as a base fertilizer in a ditch or in a vegetable-intensive soil layer in the early stage of the vegetable.
It is not appropriate to use large amounts of zinc and iron fertilizers in soil
Zinc and iron are hardly absorbed by the roots in the soil, and conduction is slow. Therefore, the appropriate amount of zinc-iron fertilizer can be added to the basal fertilizer, and when the vegetables are deficient in zinc, the fertilizer is sprayed on the leaf surface of the micro-fertilizer (Tianjie zinc) containing zinc, and the effect is faster.
It is not appropriate to spray potassium fertilizer and calcium fertilizer at the same time
Potassium and calcium are less likely to be absorbed by vegetable leaves and should be sprayed together, but boron and calcium, zinc, and iron can be sprayed better.
It is not suitable to spray a large amount of water soluble fertilizer at one time
In winter, the soil temperature is low, and the root absorption capacity is somewhat poor. A large number of fertilizers are applied at one time and the root system can absorb very little. The fertilizers gradually accumulated in the soil will in turn deteriorate the soil properties and reduce the absorption capacity of the root system. Therefore, in the winter, fertilization materials should be eaten less frequently.
Amino acids are colorless crystals with a melting point of more than 200℃, much higher than that of ordinary organic compounds. α -amino acids have sour, sweet, bitter and fresh taste. Monosodium glutamate and glycine are the most used umami flavoring ingredients. Amino acids are generally soluble in water, acid and alkali solutions, insoluble or slightly soluble in organic solvents such as ethanol or ether. The solubility of amino acids in water varies greatly. For example, tyrosine has the lowest solubility. At 25℃, only 0.045g of tyrosine dissolved in 100g of water, but the solubility of tyrosine is greater in hot water. Lysine and arginine often exist in the form of hydrochloride, because they are easily soluble in water and difficult to crystallize due to deliquescence
(1) Color and color: all kinds of common amino acids are easy to become colorless crystals, and the crystal shape varies with the structure of amino acids. For example, L-glutamic acid is a quadrangular column crystal, and D-glutamic acid is a diamond flake crystal.
(2) Melting point: the melting point of amino acid crystallization is high, generally at 200 ~ 300℃, and many amino acids will decompose into amine and CO2 when reaching or approaching the melting point.
(3) Solubility: Most amino acids are soluble in water. The solubility of different amino acids in water is different, such as lysine, arginine, proline solubility is larger, tyrosine, cysteine, histidine solubility is very small. Various amino acids are soluble in strong bases and acids. But amino acids are insoluble or slightly soluble in ethanol.
(4) Taste sensation: Amino acids and their derivatives have certain taste sensation, such as sour, sweet, bitter and salty. The kinds of taste are related to the kinds and stereoscopic structure of amino acids. Generally speaking, d-type amino acids have sweet taste, and their sweet taste intensity is higher than the corresponding L-type amino acids.
(5) UV absorption characteristics: all kinds of common amino acids have no absorption ability to visible light. But tyrosine, tryptophan and phenylalanine have obvious light absorption in uv region. These three amino acids are found in most proteins, especially tyrosine. Therefore, the uv absorption characteristics at 280nm can be used to quantitatively detect protein content.
An important optical property of amino acids is their absorption of light. All 20 kinds of PR-Aa have light absorption in visible region, and all have light absorption in far ULTRAVIOLET region (<220nm). Only three kinds of AA have light absorption ability in ultraviolet region (near ultraviolet region) (220nm ~ 300nm). These three kinds of amino acids are phenylalanine, tyrosine and tryptophan, because their R group contains benzene ring conjugated double bond system.
The maximum light absorption of phenylalanine AA is 259nm, the maximum light absorption of tyroaa is 278nm, and the maximum light absorption of chroma AA is 279nm. Protein generally contains these three AA residues, so its maximum light absorption is about 280nm wavelength, so it can be used to easily determine the content of protein. Spectrophotometric determination of protein content is based on lambert-Beer law. The absorbance value of protein solution at 280nm is proportional to its concentration.
Amino acids, basic amino,acidic carboxyl
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