Recently, during an interview with the former Qiangcun Village of Gucheng Street in Shouguang City, the reporter saw in the shed of Yin Jinpeng, a vegetable peasant, that he had purchased a lot of expired milk piled in the doorway of the shed. Master Yin told reporters that these expired milks were bought by him, and they cost 3 yuan per box, which is used to make tomatoes for fertilizer.
In response to this, the reporter told the vegetable farmers that it was not okay to use expired milk, but it must be applied correctly. Otherwise, it would be counter-productive. The main component of milk is water, in addition to protein, fat and other substances and calcium, potassium, iron, manganese and other minerals, proteins, fats and other substances are nitrogenous macromolecules, must be broken down into small molecules of nitrogen before they can be directly absorbed by plants. use. Minerals such as calcium, potassium, iron, and manganese can be directly absorbed and utilized by crops, but their contents are too small to meet the needs of crop growth.
So, how can expired milk be used to produce the maximum effect? It is recommended that vegetable growers use expired milk as fertilizer to ferment it first. Generally speaking, if conditions are available, expired milk can be opened and placed in a clean container at a temperature of 30-35 degrees for 2-3 days. Fermentation can be successful. If you add a few drops of yogurt during fermentation, it will help speed up the fermentation. At this stage, the temperature is low, and the vegetable grower can appropriately extend the fermentation time. After the expired milk is opened, it is placed in a clean container. Within a week or so of the shed, it can be naturally fermented. The fermented milk smells sour. Then with water, the ratio of water to water is 1:20.
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