phenotyper
- 851
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You want calcium chloride, CaCl. It's used for canning applications.I cannot find Calcium by itself anywhere anymore.
How mich chlorine is okay? Seems like I avoid it at all costs. Do I just add it to water, dissolve it, and then bubble off the chlorine?You want calcium chloride, CaCl. It's used for canning applications.
Plants actually need Cl. Given the instructions on the Ca-25 bottle and what I've read of using CaCl for tomatoes, I don't see why you couldn't just add the triacontanol to the CaCl and be off to the races. Use at the same rates as Ca-25 I'm thinking.How mich chlorine is okay? Seems like I avoid it at all costs. Do I just add it to water, dissolve it, and then bubble off the chlorine?
you gotta get past the waxy cuticle layer somehow, thus the elevated concentrations. and yes all Calcium chloride will bring more chloride than calcium. That's the 2 after the Cl in the chemical formula, CaCL2.
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