The Third 50 Unique Facts of Chilli

ZonaOrganik.Com - The Third 50 Unique Facts of Chilli - A woman named Anandita.D. Tamuly origin Assam, India managed to register his name in the Guinness Book of Records by eating 51 pieces of Bhut Jolokia in just 2 minutes. Anandita record recording process was witnessed by the famous British chef Gordon Ramsay.

Scale Scoville Heat Units or SHU or Scoville Scale was invented by Wilbur Scoville in the early 20th century. A study in Singapore expressed consume chili in a reasonable amount on a regular basis can reduce the risk of gastric ulcers by 53%. Using chilli in the cooking process will enrich the flavor and give effect to 'kick' the refined cuisine. Two studies conducted in Australia provide good news for chili lovers. Consuming chili regularly can prevent the buildup of cholesterol in the blood. This means that the risk of hypertension can be reduced.

Chilli is a fruit that has many benefits. In fact, a lot of the benefits of the substances contained in chilli.

Here are 69 more facts of chilli:

• 101. Indonesia is one country importing chillies from India. Besides Indonesia, USA, Canada, UK, Saudi Arabia, Singapore, Malaysia, Germany and several other countries in the world are also importing chilli from India.
• 102. Research University of Tasmania, published in The American Journal of Clinical Nutrition in July 2006 stating that after consuming the chilies, the amount of insulin required to lower blood sugar levels after a meal, reduced by surprise as much as 60%.
• 103. capsaicin or substances spicy chili also be an alternative antidote unpleasant side effects that occur in painkillers in general.
• 104. Vivek Singh, an executive chef at The Cinnamon Club, an Indian restaurant in London suggest, "Do not ever eat a spicy meal on an empty stomach, always make sure your stomach is filled a little, though only with a piece of bread."
• 105. Ian Rothwell (55) into a person capable of devouring 'Widower Curry', a super spicy curries are spicy reach 6,000,000 SHU. Widower Curry is served at Grantham's Bindi Indian Restaurant. This dish also contains 20 super Naga chilli Infinity. Kari also require special treatment when cooking. The chef had to wear glasses google and use a mask because this dish was too spicy and quite dangerous.
• 106. Assist burning calories up to 25%.
• 107. Some experts believe, chili can be a stimulant for the circulation. It helps to assist the body's digestive system, helps in the process of cleansing and detoxification, and promote excessive sweating, which is also good for detoxification
• 108. Enthusiasts or 'addicts' chilli indirectly greatly enjoy' lepas'nya endorphin whenever consuming chillies
• 109. History writes that in China, there is a special seasoning called Rayu or wilt, very popular in the world. Very popular restaurant generally in China, Korea, Japan, Mexico, and the Far East using this special seasoning. Persuasion is chilli mixed with vegetable oil, or sesame oil, and even vinegar. In addition to adding flavor processed food, it will also add to the nutritional value of these foods.
• 110. The presumption that the chili seeds are the hottest part of the chilli is a misconception that is less precise. Part hottest chilli found in the placenta or some cotton sticks surrounded by a whole chillies. If the placenta is removed, then you can chew and eat chili without feeling a burning sensation or extreme heat, coupled with the sweet sensation like the fruits.
• 111. When chilies are dried and hardened, the placenta usually tend to rupture, evaporate, and stick to the skin and seeds chili. Therefore spicy chili will settle different when still fresh chilli.
• 112. Choose fresh chili that has a solid color, clear and visible radiant and toned skin. Select also the end of the shaft has a rather loud and fresh. Avoid choosing a wrinkled chili, has a soft and stained black.
• 113. According to the website there are five menu hotelclub.com hottest food in the world, namely in the first sequence is Shrimp Cocktail in St. Elmo Steak House, Indiana, 2. Phall Curry, Pork Vindaloo 3., 4. Sichuan Hot-Pot, and 5. Pad Prik Neua (Thai Pepper Steak)
• 114. World divinecaroline.com stated that likes spicy foods is not innate or arise simply from within oneself, but of how many people are exposed to these foods and culture. Thus the resistance of one's tongue to spicy flavor obtained from the 'exercise for the sake of practice'.
• 115. The taste spicy hot flavor is actually not true, but the irritation. Capsaicin chili or spicy substances is the cause of heartburn irritation.
• 116. Spicy enthusiasts or people who are accustomed to eating spicy foods consciously or not, will always want to try a more spicy foods and spicy. As if to test the limit or restrain the power limit spicy. And it is precisely this makes the level of tolerance to spicy flavor tongue is increasing.
• 117. For art Padang cuisine, chili and even considered a "staple food" to ten (instead of nine). Very difficult for Padang cuisine made without chili.
• 118. Chilli is one of the many vegetable crops cultivated by farmers in Indonesia because it has a high selling price.
• 119. One of the major constraints in the system chilli production in Indonesia is an attack on the fruit fly chilies. These pests often cause crop failure. Ministry of Agriculture report in 2006 showed that the damage to crops cultivated in Indonesia can reach 35%.
• 120. Fruit chili attacked or Bactrocera fruit flies carambolae often appear healthy and intact from the outside but when viewed in it rot and contain the larvae of flies.
• 121. Because the initial symptoms are not apparent, while the pest is spreading is still limited in Indonesia, fruit flies become a feared pest quarantine so that it can become an obstacle to the export of fruits as well as in the production of chili.
• 122. A source noted that from 12 to 17 century, spicy oriental is a commodity that has value in the biggest profit European spice trade.
• 123. There is no absolute prohibition for pregnant women to consume chili. Similarly, for women who are menstruating, remain legitimate if it wants to consume chili. But keep in mind not also be excessive.
• 124. There is a type of chili called 'banana pepper "because of the shape and color that resembles a banana. Cabe this type usually is often used as a pickle.
• 125. If you would like to make their own dried chili, fresh chili choose themselves. Do not buy chili that has been wrapped or placed in a container ready to be purchased. By choosing fresh chilli itself, we can choose the chili one by one with a more thorough
• 126. If you want to buy dried chillies in the market, choose the color of dried chilies tend to be uniform, the skin is not broken, still slightly flexible, and the skin does not have spotting
• 127. A study suggests eating foods that have a slightly spicy taste alone can help improve sleep quality. Thus we can wake up feeling more refreshed.
• 128. Chili contains many good sources of vitamins and minerals, but the chili did not have cholesterol.
• 129. Two teaspoons chili powder supplying 6% Vitamin C and more than 10% of vitamin A in one day.
• 130. Vitamin A in chillies also referred to as anti-infective vitamin.
• 131. Vitamin A in chillies that have anti-infective function as the first barrier pathogenic bacteria that typically enter the human body.
• 132. Capsaicin or spicy substance in chili is a natural antioxidant and helps to protect against disease caused by the toxin.
• 133. A recent study conducted by the WHO indicates that countries that have a lot of capsaicin in their daily diet showed a significant reduction in cancer deaths. This can be compared with countries that consume fewer capsaicin content in their food.
• 134. Capsaicin in chillies can also inhibit the growth of bacteria H. plyori, a bacterium that can cause ulcers.
• 135. In addition to rich in vitamins and minerals, chili is also rich in fiber which is good for digestion.
• 136. A woman named Anandita.D. Tamuly origin Assam, India managed to register his name in the Guinness Book of Records by eating 51 pieces of Bhut Jolokia in just 2 minutes. Anandita record recording process was witnessed by the famous British chef Gordon Ramsay.
• 137. Scale Scoville Heat Units or SHU or Scoville Scale was invented by Wilbur Scoville in the early 20th century.
• 138. A study in Singapore expressed consume chili in a reasonable amount on a regular basis can reduce the risk of gastric ulcers by 53%.
• 139. Using chilli in the cooking process will enrich the flavor and give effect to 'kick' the refined cuisine.
• 140. Two studies conducted in Australia provide good news for chili lovers. Consuming chili regularly can prevent the buildup of cholesterol in the blood. This means that the risk of hypertension can be reduced.
• 141. Trinidad Moruga Scorpion Blend, chilli derived from Moruga, Trinidad and Tobago have turned out to have been established as the hottest chilli in the world in February 2012.
• 142. Chili Trinidad Moruga Scorpion Blend has a spicy scale of 2,009,231 SHU.
• 143. Chili Trinidad Moruga Scorpion Blend has soft fruit flavors with spicy and sweet combinations sensation.
• 144. From January to July is the right time if you want to plant a seed Cabe Trinidad Moruga Scorpion Blend in the area of ​​North America.
• 145. Sensation Chili Blend Trinidad Moruga Scorpion has a unique spicy sensation. Cabe is like having spicy sensation that increasingly awakened. So spicy, more spicy, more spicy, more spicy and more. Very challenging!
• 146. Series of chili longest in the world according to the Guinness Book of World Records is 1,395 m long made by residents Suncheon, South Korea. The circuit is made of 29 037 cayenne red pepper. Around 2,533 citizens of Suncheon, participating in the world record carve. The record was recorded on October 11, 2008.
• 147. An area in China, named Sichuan besides famous for its abundant chili result, it also has a unique culinary named Sichuan Chicken treated with so much chili that is so favored because it is spicy steady.
• 148. Turns handsome actor Tom Cruise is too spicy foodies. Cruise with family and colleagues visited Indian restaurants in St. Albans named Veer Dhara some time ago. Moreover, if not hunt very spicy culinary recommended in that restaurant.
• 149. Rice Jinggo, unique culinary Bali is one of the traditional culinary lovers can indulge tongue spicy taste sensation. A plate of rice Jinggo contain only a handful of rice, shredded chicken or beef, tempeh into small pieces, serundeng, and chili, which is then wrapped in a conical taper. Those who are not strong spicy sauces should not try to eat too much.
• 150. Indonesia has so many culinary tasty and exotic. Indonesia was also known for a variety of culinary spicy, especially processed sauce. Typical Indonesian sambal like, plecing sauce, onion sauce, chili overlap, charcoal condiment, sambal Dabu-Dabu, pecel sauce, chili paste, chili kotokan, and many others.
• 151. An archaeologist named Titi Surti Nastiti stated that at the time of the ancient Javanese chili has become a commodity trade directly sold. In fact, according Nastiti the Ramayana text of the 10th century, chili also been cited as one example of the kind of food meal
  152. Because so love the spicy flavor, Sundanese people generally planted various kinds of chilies and peppers in their yard or garden. So that at any time can make a sauce to be eaten together
• 153. In the Dutch East Indies colonial era in Indonesia, the slaves during the VOC adept at making sambal get a 'special' because it favored the employer. It could be 'market price' they become quite high
• 154. Typical food Manado, Banana Colo-Colo is a unique dish fried banana dipped in sauce roa typical Manado.
• 155. Fresh Chili is chili is best used for cooking. Strong skin is not easily disintegrate when cooked. Poblano chilies are very well known because of its ability to survive when heated skin
• 156. Chili ranks second only to salt in order of the most widely consumed foods in the world.
• 157. Nations first Mexican chilies hung with a variety of colors in the trunk of their Christmas tree
• 158. Red Hot Chili Peppers, a rock band from Los Angeles, USA uses a unique name. They use that name because it describes the energy and thrill
• 159. Until now, it is unknown who made "create" the first time chilli powder
• 160. Sweat trickled usually when we eat spicy food it is caused by the mechanism of the brain that tell your body to lower the temperature. Capsaicin is sending signals to the brain when the body is overheated.
• 161. When someone spiciness often face became red, especially in the cheeks. It happened because the hypothalamus sends signals to the dilation of blood circulation that is located below the skin surface. Dilation in the blood circulation removes heat so that the result of the body temperature decreases. Therefore, facial flushing sensation is more of the body's response to capsaicin that goes into our bodies.
• 162. Oseng-oseng firecrackers, food was known to be quite popular in Yogyakarta. Stir-oseng is blended with spicy recipe of red chili sauce with a ratio of five kilograms of meat and red chili sauce one kilogram, so it will feel spicy to enjoy tongue.
• 163. Fresh Chilli is highly perishable. Therefore buy the right amount of chilli in accordance with the need not to be wasted.
• 164. To avoid the risk of wasting chili because it has been damaged by the long unused, can use chili or chili powder and dried.
• 165. Chilli powder, chilli flakes or dried retains the spicy taste delicious and good. Precisely the excess chili that has undergone natural drying process like this makes it easy to mold, so it can last longer and not easily damaged.
• 166. Chili including garden plants easily developed. There is also a good idea if it is often used in processed food chili, can grow it yourself in the yard of the house or using pot.
• 167. Mixing chili in dishes that use spices, or eating antioxidant rich ingredients such as vegetables and fruits will increase the benefits
• 168. In conclusion, processed foods contain a variety of spices and seasonings spicy consumed in reasonable amounts is not only delicious, but also good for health
• 169. Professor of Health named Jeejeebhoy from the University of Toronto stated that no study has claimed eating spicy foods are harmful to your stomach. Instead eat foods that have a spicy flavor being is to enjoy the taste and benefits.

Read from fisrt: The First 50 Unique Facts of Chili

Considering the facts about chili, moreover, if the chili is grown organically. Therefore, we planted chillies organically, without chemical fertilizers and pesticides.

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The First 50 Unique Facts about Chilli

ZonaOrganik.Com - The First 50 Unique Facts about Chilli - Chilli is the fruit of plants of the genus Capsicum. The fruit can be classified as a vegetable or a spice in cooking, depending on how it is used. As a cooking spice, spicy chilies are very popular in South-east Asia as a food flavour enhancer. For Padang food, chili regarded as the "staple food" to ten. Very difficult for Padang cuisine made without chili.

Chilli is the fruit of a very amazing. Behind spiciness, saved hundreds of unique facts that benefit from the content of chili on humans.

Antioxidants and vitamin C in peppers is very useful for humans. In addition to healthy, both substances are very tough to counteract the free radicals that are harmful to humans.

Here are the first 50 unique facts about chilli:

1. Medline Plus states that antioxidants and vitamin C are the two dominant substances that exist in chilli, green chilli particular.


2. Cabe also efficacious to reduce blood clotting (thrombosis).


3. Chilli became a symbol of the prosperity of Latin American society. Bouquet of dried chilies, commonly called Ristra, often laid at the door of the home or hung in the window of the house.


4. Chilli price fluctuations occur in a matter of hours. This makes chili spur truck driver truck driver like an F1 car so fast chili up in the market.


5. Capsaicin in chili or spicy substances used also to beautify and warm feather bird flu so it is not easy.


6. Capsaicin chili or spicy substances in certain doses is believed to sharpen the tongue so that it becomes active birds chirping.


7. Antioxidants and Vitamin C that exist in chili, useful for the formation of collagen substance bfungsi to accelerate the recovery of scars on porters.


8. In addition, the antioxidant content of chili also strengthens the body's overall health and help the body fight infection.


9. Vitamin C and antioxidants in addition to protecting the body chili, also repair wounds, maintain the strength of the teeth, bone, and cartilage.


10. Level kepedesan chili calculated with a scale whose name SHU (Scoville Heat Units).


11. Bhut Jolokia, until February 12, 2012 the hottest chili, also made into powder grenades stuffing materials in India.


12. Spicy enormity of Bhut Jolokia has been perceived by top South Korean boy band, Super Junior in one reality show in the State Ginseng.


13. According to the archaeologists, man has been using spicy like chili seasoning on their food more than six thousand years ago.


14. Christopher Columbus discovered the chili when he discovered the Americas in the 15th century.


15. Every August 19 is Hot and Spicy Food Day National in America.


16. Why is it hot chili? Because chilies have capsaicin or substances spicy chili that it is only in chili.


17. Capcaisin it is very easy to be perceived, despite its concentration in the food Cuma 1: 1000.000.


18. Rice can relieve hot chili hands after processing. The trick: hand washing to clean, dry and then put his hand into the rice and knead.


19. Cabe could grow freely in the yard and thrive in dry tropical regions at an altitude of 0.5 to 1250 m at sea level.


20. Cabe could cope with frostbite or frostbite is often the case in the snowy heights. So in the days of the Dutch VOC first chili much sought after and sent to mainland Europe snowy.


21. Vitamin C can cure canker sores chili, and is useful for maintaining oral health and digestion the body.


22. Chilli is consumed regularly in normal capacity, will help speed up the process of digestion.


23. Did you know that the hottest part of chili? Part chilli ribs and seeds are part terpedes. Can be 16x more spicy than the overall chili.


24. Chili was really good for us. The chili is rich in vitamins, good source of beta carotene, calcium, potassium and can nurunin cholesterol.


25. Many spicy foods bercabe has efficacy menyembuhkn and contain antimicrobial substances.


26. chili, garlic, onion and oregano has proven to be ngebunuh bacteria and jadiin food safer for consumption.


27. Time holds in particular that we have never met, better wear gloves. Because some of chilli oil can trigger allergic reactions.


28. Cayenne pepper extract has the inhibition of the growth of the fungus Candida accuse Abicans, the fungus on the skin surface.


29. antioxidants chili can be used to overcome infertility, aphrodisiac, and memperlmbt aging process.


30. Capsaicin extract from red pepper spray used as a stuffing that is not lethal weapon.


31. Chillies are rich in calcium and phosphorus which outperformed fresh fish.


32. Overcoming spicy flavor in addition to dairy products can also berkasein products such as white rice n bread.


33. Chili is also called the king's food, medicine and beauty treatments. Chilies are used as a basic ingredient of ointments and anti-cellulite.


34. African Nations have called Zulu Zulu sauce Peri Peri. Without preservative made from chillies and tomatoes. This recipe has been handed down for 400 years.


35. Chili can relieve nasal congestion due to colds and can capsaicin nasal mucus in the nose, making it watery and out.


36. Chili can meringkan headaches and joint pain. Hot and spicy capsaicin induced delivery block pain signals from the central nervous system to the brain.


37. Chili can increase blood flow and improve sexual performance of men.


38. Some cultures have a habit of inserting chilli powder into shoes to make their feet warm.


39. Italian Sauces made from tomato, garlic, olive oil does not miss the chili, salted fish is sometimes added. Spaghetti insert is imperative.


40. The samurai often consume spicy foods bercabe before the fight because chili is believed to reduce fear.


41. Red peppers contain vitamin C which is the highest, up to two-fold.


42. Levels of beta-carotene superior red pepper with green pepper, 9 times greater.


43. Most of the content of beta-carotene chili peppers are concentrated in the part near the skin.


44. In Mexico, the soup is loaded with chilli is typical drugs used to eliminate the effects of a hangover.


45. Chillies can be grown in the garden or balcony. Cabe just need sun, water every day and the high level of humidity.


46. Chillies are related to close with eggplant, tomatoes and cherries, as chillies belong to the fruit.


47. In areas of Africa and India, a liquid that contains chili sprayed onto the plants and the garden fence in order to avoid the attack of an elephant who likes to spoil plantation residents.


48. Cabe can make food safer. Cabe is known to reduce bacteria in food.


49. Tribal Ancient America such as the Maya, Inca, and Aztecs believed that chili has a mystical and supernatural powers.


50. India is the largest producer and exporter of chilli in the world, 25% of the chilli in the world come from India n after it was Mexico.

Next: The Second 50 Unique Facts about Chili

Considering the facts about chili, moreover, if the chili is grown organically. Therefore, we planted chillies organically, without chemical fertilizers and pesticides.

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Micro Nutrients Important for Plant Growth

ZonaOrganik.Com - Micro Nutrients Importance for Plant Growth - Micro Nutrients - Micronutrients plants need in small amounts. Which belong to the group of micronutrients is zinkum, iron, manganese, copper, boron, molybdenum, chlorine and nickel.

Zinkum

Zinkum deficiency symptoms in plants:

1. The reduced growth, stems become shaped rosette

2. obstruction of fruit formation

3. Chlorosis at leaf intervenal

4. Dieback

Iron

Iron belong to the micro nutrients. Iron make up about 5% of the earth's crust and is commonly found in soil. Derived from primary iron mineral ferro-magnesium silicate. On soil drainage ugly form of reduced iron (ferrous = Fe 2+) increases, even to the level of toxic. This condition should be considered irrigation system in rice cultivation.

Iron plant taken in the form of ion Fe ++, and required for the formation of chlorophyll. Fe deficiency can occur in soil that has a high pH.

Symptoms of iron deficiency in plants elements are:

1. Chlorosis in interveinal

2. In some cases dead twigs

Symptoms of iron deficiency will cause yellowing leaves of the plant, because the failure to form grain green leaves.

Mangan

Mangan also belong to the micro nutrients. Manganese is an activator of several enzymes, and also plays a role in the formation of chlorophyll. Manganese also activates indolasetat acid oxidase (IAA) in plant tissue such as Fe. Mn is also relatively immobile and especially young translocated to the network or meristimatik.

Cuprum nutrient deficiencies are:

1. stunted growth

2. die on top of the terminal

3. hypo pikmentasi

4. dead and curling at the ends of the leaves

Boron

Boron belong to the micro nutrients. Boron is found in soil at a very low level as boric acid (HBO3) and absorbed by soil particles as boric Taking B is estimated as boric acid is not dissosiation, seems mainly passively through the transpiration stream.

Copper

An activator of several enzymes, and plays an important role in the production of vitamin A.

Boron affect cell development and control of sugar transport and polysaccharide formation.

Other functions are always associated with the active site phosphorylation to inhibit the formation of starch which prevents the polymerization of sugar.

From some of the research is the element boron is not a car.

Symptoms of deficiency:

1. Death shoots

2. Chlorosis in leaves

3. The yellow spots on the fruit or tuber

4. The decline in flowering or pollination failure

Molybdenum

Molibdenun absorbed by plants in the form of molybdate ion or MoO42-. These ions are used in the process of transformation of nitrogen compounds. Changes in nitrate nitrogen into amino acids carried by the enzyme nitrate reductase formation requires molybdenum.

High concentrations of this element in animal feed can cause livestock poisoning.

Molebdenum deficiency symptoms similar to the symptoms of nitrogen deficiency, it is because it serves as a nutrient molybdenum transfer/making compound N.

The failure of the formation of N compounds in plants that lack Mo, causing inhibition of vegetative growth of plants become stunted plants.

Symptoms of molybdenum deficiency are as follows:

1. Stunted growth, the shortcomings plants always give an indication of a shortage of N, because this ion plays a role in the conversion process and the formation of compound N.
2. Leaf rolling
3. The death would be of interest
4. Yellow spots on orange

Chlorine

Chlorine plant taken in the form of chloride ions (Cl ion). These ions are needed in photosynthesis reaction and setting the plant cell turgor potential.

Generally, symptoms of Cl deficiency is rare in plants, which are common symptoms of toxicity.

Nickel

Nickel plant is absorbed in the form of divalent cations (Ni ++). Nickel is part of the enzyme urease, which plays a role in the conversion of ammonia urea plant tissues, hence these ions is needed in the process of nitrogen metabolism.

Nickel plants need relatively small amounts. Critical concentrations in plants around 0.1 ppm.

Symptoms of deficiency are:

1. Chlorosis in young leaves
2. The death of the growing point

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Macro Nutrients Important for Plant Growth

ZonaOrganik.Com - Macro Nutrients Important for Plant Growth - Macro Nutrients - Nitrogen, Phosphorus, and Calsium are the three main elements in the life of the plant.

Nitrogen

Nitrogen belong to the macro nutrients. Nitrogen is taken in the form of nitrate (NO3) or ammonium (NH4 +). Nitrogen is used in the synthesis of amino acid plants, which are the basic ingredients of protein formation.

The main source of nitrogen is nitrogen-free (N2) in the atmosphere, and other sources of nitrogen compounds that are stored in the body's body. Nitrogen is very rarely found to be the component pelicans because their behaviour soluble in water. Nitrogen behaviour is what makes nitrogen deposits are relatively commonly found in dry climates and even then limited locally.

The nitrogen content of plants an average of about 2 to 4% or sometimes can reach 6%. Protoplasm living organisms also contain protein. Nitrogen is also required to plant some vital components such as chlorophyll, nucleic acids and enzymes. Nitrogen deficiency would limit the enlargement and cell division.

Symptoms of deficiency such as yellow stunted plants that will be seen, especially in the older plants.

Here are some symptoms of nitrogen deficiency in plants, namely:

1. slow growth
2. yellow leaves (kllorosis)
3. necrosis of leaf tips,

Nitrogen is an element in the car plant, which elements can be moved from the old network to the young. Nitrogen can be lost to the atmosphere through denitrification or by volatilization of ammonia nitrate.

Nitrogen compounds that are tied to the bodies involved in the life and physiological activity, nitrogen is returned into circulation after experiencing mineralization.

N-decomposition of complex compounds into simple inorganic compounds N-making it possible to use again in the assimilation of the bodies takes place in several stages involving the role of various kinds of decomposing bodies.

The energy released from the above changes will be used by the various bodies of the land was to perform activities including making changes to the next stage of N compounds. The process of change in the form of N-organic complex compounds into simpler compounds Norganik (amino acids) called amination.

Amino acids formed by amination will continue to be degraded and exploited attacked by microorganisms until eventually will form amonim called amonifikasi. N-ammonium amonifikasi results will be used by microorganisms soil, absorbed by plants, or tethered by clay.

The next stage is the change in N-ammonium compound into a compound nitrite (nitrification). Nitrification is an enzymatic oxidation process by a group of microorganisms and takes place in two stages coordinated.

Each stage by a group of types of microorganisms, which is different from keompok microorganisms bekrja at a later stage.

Nitrate leaching, especially on sandy soils lead to a lack of N from the root zone of plants.

Phosphorus

Phosphorus belong to the macro nutrients. Phosphorus is taken the plant in the form of H2PO4 and HPO4 = dependent on soil pH.

Phosphorus is an element that is very unstable because of its availability is affected by pH.

Natural phosphorus entering the ground system through destruction and decomposition are running slow because of the low solubility. Although the release of P from insoluble forms of phosphate rock and other forms very slowly, but the dose of P who transported the water of the river and deposited in a very large ocean.

It is estimated that approximately 3.5.juta tonnes P per year is transported and deposited in the sea as Kalsiumposfat soluble. Only a small proportion of P are returned to the soil through bird guano produced by sea and by Manusa through the fish they consume.

Description of P-nature results in the form of phosphate compounds that are in sisitem soil with different levels of solubility. This form of phosphate will be consumed the bodies of living, sequestered clay soil, organic matter, cation Al, Fe, Mn, Ca, and other cations.

Phosphate consumed will be involved in the synthesis of protoplasm and re-entering the ground sisitem after parsed by bakteriposfat.

At low pH phosphorus fixed by aluminum ions at high pH sedangan fixed by iron (Fe). Therefore, the availability of P always be a limiting factor for tropical rain forest areas.

Some of the factors that play a role in controlling phosphorus nutrient availability are:

1. fertilization P
2. weathering material containing P
3. root uptake
4. microorganisms
5. sorption and leaching

P deficiency symptoms in plants have the following characteristics:

1. Slow growth
2. yellowing of the leaves (especially on older leaves)
3. The leaves are dark green
4. Guguir leaves
5. Fruitful bit and seed development is hampered.

Potassium

Potassium is taken the plant in the form of inon K. Ion is not synthesized into specific components. Soil may contain approximately 900-1400 pounds per 1 m3 of soil, but 90-98% is concentrated in the mineral potassium primary and unavailable to plants.

The main source of K derived from the weathering of minerals containing potassium K. soil can be found in the three possibilities, namely:

1. chemically bound in the primary mineral soil.
2. can be exchanged or adsorbed
3. in the soil solution

Generally, the clay content soils tend to contain a relatively high potassium as well, compared to sandy soil and organic.

Only about 1-10% of the total potassium contained in the soil can be taken plants, and only 1 to 2% of that contained in the soil which can be exchanged.

Potassium is an important part of tranlokasi sugar and starch formation. Potassium content of the neighboring cells also play a role in regulating the opening and closing of stomata.

Growth, expansion and resistance to disease is also influenced by the availability of enough of this nutrient. An increase in the size and quality of fruits, nuts, and vegetables are also influenced by the availability of enough of these elements.

Crop potatoes, sugar beets, or carrots need a large enough potassium to help the accumulation of carbohydrates and assimilates translocation out of leaves.

Vegetative growth in vegetable crops such as asparagus and cabbage also require large amounts of potassium.

Symptoms of potassium deficiency in plants is characterized by:

1. Slow growth
2. The tip of leaf necrosis which began on young leaves.
3. The weak stems
4. tiny little pieces

Although potassium is important for all plants of high and low levels but this nutrient is not a constituent part of the plant body. Potassium does not form a ligand (complex organic molecules) which mainly serves as an activator for an enzyme or cofactor of approximately 46 enzymes. Potassium is stored in large quantities in the vacuole.

Potassium also helps maintain berperam in osmotic potential and water uptake, and the positive effect on stomata closure. K contains enough plant just a little experience water shortages.

Potassium also serves to balance the charges of anions and affect the absorption and transport. Some research shows that plants contain enough potassium may reduce outbreaks (eg Verticillium that cause wilt on cotton) and falling fall on the plants. It is known potassium play a role in photosynthesis because it directly increases the growth and leaf area index.

K critical levels in plant tissue is relatively high, usually around 1.0% or 4-fold higher than the critical point of phosphorus. Almost all potassium absorbed during vegetative growth only slightly transfered to fruit or seeds.

Plants also need calcium, magnesium, and sulphur for growth and development.

Calcium

Calcium belong to the macro nutrients. Generally mineral soils contain a lot of calcium, because minerals containing these elements in the earth's crust is pretty much eg: apatite (Ca3 (PO4), calcite (CaCO3), and dolomite (CaCO3, MgCO3).

Calcium is the most essential element does not move. Retrieval and transport occurs passively. Compared with other ions only slightly or no transport in the phloem.

Status of calcium in the soil associated with the effect of pH greater than the effect of its availability.

Calcium is taken the plant in the form of Ca ++ ions. This compound is an essential part of the cell wall. Calcium is stored in plant tissue and can not be diremobilisasi. Peanuts require high calcium for the development of the pods.

The application of these elements through the leaves is often used by farmers to reduce black spots on the fruits.

Calcium deficiency symptoms was first seen on young leaves, most of the leaves will change shape and undergo chlorosis, while the older organs are rarely observed symptoms of deficiency. These results show that calcium is not distributed to the younger ones.

Apples are deficient in calcium mushy fruit skin on some parts of the fruit and then rot. Therefore, if the growth of the fruit's nutrient deficiencies calcium fruit will rot.

In general, the characteristics of calcium deficiency symptoms are:

1. Tip burn on young leaves
2. The death of the growing point of the stem also root
3. abnormal symptoms of the leaves (darker)
4. Dead shoot
5. Trunk weak
6. Fruit rot

Magnesium

Magnesium mineral soil derived from the weathering of primary (ie biotite, serpentine, hornblende, dolomite, and olivine). As with other cations plants take magnesium in the form of Mg ++ ions.

Chlorophyll is a photosynthesis plant contains magnesium as its core. This element is a car and an activator of several enzymes. Intake of magnesium active and passive. Transport is particularly the case in tranpirasi flow.

Compared with calcium, magnesium hence more active, and of several studies it is known that these elements are abundant in the phloem vessels (active transport).

Symptoms of magnesium deficiency:

1. Bone yellowing leaves on old leaves
2. Curl the edges of the leaves
3. Yellow leaves along the spine.

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Excess and Deficiency Nitrogen in Plants

ZonaOrganik.Com - Excess and Deficiency Nitrogen in Plants - Nitrogen element with the symbol of N, was instrumental in the formation of plant cells, tissues, and organs of plants. Nitrogen has a primary function as a synthetic chlorophyll, protein, and amino acids. Therefore, the element Nitrogen is needed in large enough quantities, especially when entering a phase of vegetative growth. Together with the element phosphorus (P), Nitrogen is used to regulate plant growth overall.

There are two forms of nitrogen, namely ammonium (NH4) and nitrate (NO3). Based on a number of research experts, prove Ammonium should be no more than 25% of the total nitrogen concentration. If excessive, the figure of the plant to be great but susceptible to disease. Derived from the ammonium nitrogen will slow growth due to binding of carbohydrates so little supply. Thus the food reserves as a capital for flowering will also be minimal. Consequently incapable of flowering plants. Suppose is the dominant form of Nitrate Nitrogen, then the cells will be compact and robust plants are more resistant to disease. To determine the N content and the form of nitrogen from fertilizers can be seen from the packaging.

Deficiency Nitrogen

The characteristics of plants deficiency nitrogen can be recognized from the bottom leaf. Yellowing leaves on the section due to lack of chlorophyll. In the further process, the leaves will dry up and fall off. The bones below the surface of young leaves will look pale. Plant growth slows, stunted and weak. As a result, the production of flowers and seeds will be low.

Excess Nitrogen

Excess amounts of Nitrogen also need to watch out. The characteristics of the plant when its excess N element is the color of the leaves that are green, leafy plant with leaves. Disposal process becomes long. Adenium will be sekulen because it contains a lot of water. It causes the plant susceptible to attack by fungi and diseases, as well as easy to collapse. Flower production will decrease.

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Nutrients for Plants Growth

ZonaOrganik.Com - Nutrients for Plants Growth - Nutrient constituent of plants consists of water (± 90%) and dry matter (± 10%). Dry matter consists of organic materials and inorganic. According to chemical analysis, organic matter consisting of:

1. Carbon (C): approximately 47%;


2. Hydrogen (H): approximately 7%;


3. Oxygen (O): approximately 44%;


4. Nitrogen (N): approximately 0.2% - 2%.

While inorganic materials (inorganic compounds) is a mineral parts or ash (as explained that the parts of plants that contain minerals and ash).

Based on the analysis, the plant consists of about 50 elements, while required by the plant during its growth and development, there are 16 elements which are elements essential macro and micro nutrients for plants growth. Macro nutrients are nutrients required by plants in relatively high amounts. Micro-nutrients as important as the macro nutrients, but the needs of plants against micro-nutrients are little.

Nutrients for Plants Growth

Chemical elements that are considered essential as is a plant nutrient if it meets the following three criteria:

1. This element must be directly involved in providing the nutrients needed by plants.


2. This element is available so that the plant can complete its life cycle.


3. If the plant deficiency can only be remedied by the elements.

Called macro nutrients essential if needed in large amounts, usually above 500 ppm, and the so-called micro-nutrients essential if needed in small amounts, typically less than 50 ppm.

Plants require macro nutrients in large quantities. Macro nutrient deficiencies in plants will lead to a deficiency which can not be replaced by other elements, while the excess of macro nutrients to the plant poses no effect, because it will dissolve into the soil or water soluble.

Micro nutrients required by plants in small amounts, usually micro-nutrient deficiencies can be replaced by elements other micro nutrients, while the excess micro-nutrients can be toxic.

Here are Nutrients for Plants Growth:

Macro nutrients required by plants are:

1. Carbon (C)


2. Oxygen (O)


3. Hydrogen (H)


4. Nitrogen (N)


5. Phosphorus (P)


6. Potassium (K)


7. Calcium (Ca)


8. Magnesium (Mg)


9. Sulfur (S)

Micro-nutrients needed by plants are:

1. Iron (Fe)


2. Boron (Bo)


3. Manganese (Mn)


4. Tenbaga (Cu)


5. Zinc (Zn)


6. Molybdenum (Mo)


7. Chlorine (Cl)

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