Smoking Gun
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ok so a few chemistry questions.?
given these facts...
ammonium toxicity is more prevalent in acidic soils
nitrate toxicity is more prevalent in alkaline soils
if ammonium is NH4NO3 and ammonia is NH3 and nitrate is NO3
what enters the plant?
by what mechanism?
at what point does ammonium nitrate separate into ammonia, nitrate, nitric acid and one of several alkali metalic nitrates
reason for this...when i brew PSG (peruvian seabird guano) the odor changes dependent upon how long its been brewing and at times there is such a strong ammonia smell that it really makes me question when to use it.
another chemistry question, on the charts above on post #90 in soil Ca and Mg are locked out below 6.4. What do they bond with and become?
I thought ammonium was NH4+ and ammonia was NH3, so seeing nitrate (NO3) attached to ammonium is confusing for me. Honestly, we needs the squigginator on this question.ok so a few chemistry questions.?
given these facts...
ammonium toxicity is more prevalent in acidic soils
nitrate toxicity is more prevalent in alkaline soils
if ammonium is NH4NO3 and ammonia is NH3 and nitrate is NO3
what enters the plant?
by what mechanism?
at what point does ammonium nitrate separate into ammonia, nitrate, nitric acid and one of several alkali metalic nitrates
reason for this...when i brew PSG (peruvian seabird guano) the odor changes dependent upon how long its been brewing and at times there is such a strong ammonia smell that it really makes me question when to use it.
another chemistry question, on the charts above on post #90 in soil Ca and Mg are locked out below 6.4. What do they bond with and become?
I thought ammonium was NH4+ and ammonia was NH3, so seeing nitrate (NO3) attached to ammonium is confusing for me. Honestly, we needs the squigginator on this question.
When you smell ammonia, you're basically smelling nitrogen going into the atmosphere and for me that's counterproductive. How long are you brewing the guano? I would only do a few hours, not a full 24, unless your goal is an extraction and then I would enclose the container, and further probably try introducing some non-disease causing microbes.
The PSG (10-10-2) comes as pellets that take about 24 hours to break down in water to even start the process. After that add molasses, OGBioWar Rootpack, EWC, Alfalfa meal and let it brew for the week while it is being used. Use is about .25 to .5 gallon per 5 gallon of water. A new brew is started weekly. This is the transition phase compost tea.
I think it is way to high in nitrogen to be honest and needs to be cut back before the stretch phase finishes, but my colleague here disagrees with me. So we are trying to determine exactly what it is breaking down into.
As for the odor going bad, that takes just over a week this time of year and just under a week in the summer. Again another pointer to the reactions taking place at a much higher rate with more energy in the system, but that stands to reason. Also a factor to this is the amount of each ingredient. With more sugar it lasts longer. The alfalfa meal isn't always used either as sometimes it's just oatmeal that we toss in there.
I believe that what you're smelling is the ammonia offgassing, just like I would smell when I went to clean my horses' stalls during winter when they were spending 24hrs/day locked up in the stalls. Pull the shavings back, expose the urine spots and WHAM! Lime was what counteracted it.
I thought ammonium was NH4+ and ammonia was NH3, so seeing nitrate (NO3) attached to ammonium is confusing for me. Honestly, we needs the squigginator on this question.
@squiggly !!
When you smell ammonia, you're basically smelling nitrogen going into the atmosphere and for me that's counterproductive. How long are you brewing the guano? I would only do a few hours, not a full 24, unless your goal is an extraction and then I would enclose the container, and further probably try introducing some non-disease causing microbes.
That looks like you have a muncher eating away the tender under side of the leaf. Bugs that will do this are little guys like thrips. I have seen this destruction in green houses on veggie plants.View attachment 394642 View attachment 394643 View attachment 394644 Can anyone identify this problem? Several of my plants are showing this right now, thanks.
View attachment 394642 View attachment 394643 View attachment 394644 Can anyone identify this problem? Several of my plants are showing this right now, thanks.
Only reason I say a bug of some sort, similar to trips, cause it looks like the underside meat of the leaf looks scraped off in layers or "ice cream scoop" bites.That doesn't look like bug damage to me..certainly not thrips.
It could be from something in your foliar like Iron or a salt. Could be a PH problem with your nutes. You could be using too much P and not enough Mag. I have no idea your regiment...I'd toss a pix up in the infirmary so folks can get a better feel for the conditions.
I'm assumin kushpiles is indoors..outside there could be too many critters to narrow down. The thrips marks are real distinct..takes having them to never forget them.:facepalm: Most common grow room type pests leave damage that is fairly distinct from each other..which is nice. Sometimes an odd critter will get in that takes time identifying. Usually though, if it is that, you find holes in your leaves or little chunks completely missing. My next guess would be some kind of rust or leaf-spot..but that is rare compared to nutrient or bug problems. Never had an inchworm indoors..but, could very well be a possibility, although I would think he would do much more damage than what is shown...maybe he got stoned and is just camping out? Good luck KUSHPILESOnly reason I say a bug of some sort, similar to trips, cause it looks like the underside meat of the leaf looks scraped off in layers or "ice cream scoop" bites.
Quite likely you see something I don't know about :shy:. Just hope kushpiles gets it fixed.:rolleyes:
So it ideal to keep your temperature and humidity in the dark green ranges. Is it bad to be in the red? During the day my greenhouse is about 75-78 and RH is around 50%. RH outside is about 12-14% where I live, so it's hard to keep RH about 50%.Figures in green are the sweet spot, yellow and red are out of range.
View attachment 365647
I like to keep my spaces around 1.22
Lol answered my own question when I saw the top line of the other post. SorrySo it ideal to keep your temperature and humidity in the dark green ranges. Is it bad to be in the red? During the day my greenhouse is about 75-78 and RH is around 50%. RH outside is about 12-14% where I live, so it's hard to keep RH about 50%.
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