Some nice little bud formations are creeping up already. Nice little foliar spray of some aminos to the underside of the leaf.
An EC (Electrical Conductivity) meter, one that's made for the soil, it's so useful, as it indirectly indicates soil moisture as well as salt mineral nutrient levels. Just pop your metre stick in the soil and if ec is low, then it's time to water. Once there is water to assist in the conduction of electricity, the EC" will kick back up. 0.3-1.8, if it stays low, then you know it's time to add more mineral salt ferts! While Electrical Conductivity primarily indicates the overall salt content in soil, pH provides information about the relative proportion of cations (positively charged ions) in the soil's salt capacity. High EC signifies a higher salt concentration, while pH reflects the balance of cations like calcium, magnesium, potassium, ammoniacal nitrogen, sodium, and hydrogen.
Smaller leaves have less surface area for stomata to occupy, so the stomata are packed more densely to maintain adequate gas exchange. Smaller leaves might have higher stomatal density to compensate for their smaller size, potentially maximizing carbon uptake and minimizing water loss. Environmental conditions like light intensity and water availability can influence stomatal density, and these factors can affect leaf size as well. Leaf development involves cell division and expansion, and stomatal differentiation is sensitive to these processes. In essence, the smaller leaf size can lead to a higher stomatal density due to the constraints of available space and the need to optimize gas exchange for photosynthesis and transpiration. In the long term, UV-B radiation can lead to more complex changes in stomatal morphology, including effects on both stomatal density and size, potentially impacting carbon sequestration and water use. In essence, UV-B can be a double-edged sword for stomata: It can induce stomatal closure and potentially reduce stomatal size, but it may also trigger an increase in stomatal density as a compensatory mechanism.
Sugars, classified as carbohydrates, are composed of the elements carbon (C), hydrogen (H), and oxygen (O). They are characterized by the general formula (CH2O)n, where 'n' represents the number of carbon atoms. The most basic units of sugars, called monosaccharides, have this ratio of carbon, hydrogen, and oxygen. For example, glucose and fructose, both monosaccharides, have the formula C6H12O6.
The reality of your typical plant. After harvest, with all water remove,d you are left with. (Ballpark)
Mother-nutrients: Carbon 47%, Oxygen 43%, Hydrogen 4%.
Macro-nutrients: Nitrogen 3%, Phosphorus1%, Potassium1%, Calcium1%, Magnesium0.5%, Sulfur0.5%.
Micro-nutrients: All the rest combined 1%
Nothing good can happen in a soil that can't breathe. Aerobic zone in soil is crucial.
Microorganisms can break down sugars into their constituent atoms, though they don't typically do so completely to the individual elemental level (carbon, hydrogen, oxygen) in one step. Microorganisms utilize sugars through metabolic pathways like glycolysis and fermentation, converting them into simpler molecules like pyruvate and then potentially to other compounds like lactic acid, ethanol, or carbon dioxide, releasing energy in the process.
Glycolysis:
This is a central pathway where a glucose molecule (a common sugar) is broken down into two molecules of pyruvate. This process generates some ATP (energy) for the cell.
Fermentation:
If oxygen is limited, some microorganisms can ferment pyruvate, producing various end products like lactic acid (in lactic acid fermentation), ethanol and carbon dioxide (in alcoholic fermentation), or other organic acids.
Further Breakdown:
The products of glycolysis and fermentation can be further broken down through other metabolic pathways, potentially leading to the release of carbon dioxide and water, and the extraction of more energy.
Not Always to Atoms:
While some microorganisms can completely oxidize sugars to carbon dioxide and water, releasing all their energy, others may stop at intermediate stages, producing various organic compounds.
Role of Enzymes:
Microorganisms use specific enzymes to catalyze each step in these breakdown pathways.
In summary, while microorganisms don't typically reduce sugars to individual atoms in one go, they break them down into simpler molecules, releasing energy and potentially forming new compounds as part of their metabolism.