For patients with phobia, the use of urea or ammonium bicarbonate for winter crops is a big problem. Let's take a look at the specific analysis. Crops are fertilized in low temperature seasons such as winter and early spring, and the application of ammonium bicarbonate is better than urea. Fast fertilizer effect. Ammonium bicarbonate belongs to ammonium nitrogen fertilizer. It can be directly absorbed and utilized by crops after being applied to soil. Urea belongs to ammonium amide. It needs to be converted into ammonium nitrogen by urease secreted by urea bacteria in soil to absorb roots. Here, the rate of urea conversion depends mainly on the soil temperature at the time. Under normal circumstances, all urea applied to the soil is converted to ammonium nitrogen, which takes 7 to 10 days at a ground temperature of 10 ° C, 4 to 5 days at 20 ° C, and only 2 to 3 days at 30 ° C. It can be seen that the crops are topdressed in winter or early spring, and the application of ammonium bicarbonate is faster than urea; if urea is applied, it tends to affect the growth of the crop because of the slow effect of fertilizer. High utilization rate. Ammonium bicarbonate is rarely volatilized at temperatures below 20 ° C. After being applied to the soil, ammonium ions can be rapidly adsorbed by the soil colloid, and its adsorption force is 8 times that of urea. Therefore, it is not easy to lose with water. When urea is applied to the soil, it exists in a molecular state before it is converted into ammonium nitrogen, which is difficult to be adsorbed by the soil colloid and is easily lost. The effect is good. It has been tested that the application of ammonium bicarbonate in winter wheat fields is 1 to 1.5 times higher than that in high temperature seasons. Disclaimer: Some articles on this website are transferred from the Internet. If legal rights of third parties are involved, please inform this website. phone
Organic mung bean protein powder is produced from mung beans. It is an isolated protein. Organic mung bean protein powder has excellent nutrition and health functions.
The Mung bean is a plant in the legume family. Mung beans are mainly grown in India, China, and Southeast Asia. The Chinese have grown mung beans for nearly 2,000 years. They are ubiquitous in China, and there are many types and numbers. Mung beans are also grown in other countries/regions in South Asia, North America, Brazil, and Europe. The main provinces for mung bean cultivation in China are Anhui, Henan, Hebei, Hubei, Liaoning, Shanxi, Shaanxi, and Sichuan.
Mung bean protein isolate is rich in lysine, and sulfur-containing amino acids are the first limiting amino acid. Mung bean protein extracts the main nutrient protein, nutrients, and minerals in mung bean. Modern scientific research has found that mung bean protein is rich in 18 kinds of amino acids, multiple vitamins, calcium, iron, potassium, phospholipids, trypsin inhibitors, and other nutrients. It can effectively promote calcium absorption, repair muscles, and control blood sugar. It has the effects of lowering blood pressure, lowering blood sugar, and lowering sugar content.
Mung bean protein is very close to the protein required by the human body. It is the nutritional essence of mung bean, which is a typical food that combines food and medicine. Mung bean protein has certain water retention, oil absorption, and foaming properties.
The quality and functional characteristics of mung bean protein powder determine its wide application in nutrition, health products, functional foods, flavored foods, and functional beverages. Our organic mung bean protein powder meets EU and NOP organic standards.
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