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| Amonia (undiluted left) Nitrite (1/50 center) Nitrate(1/20 right) |
The kit I am using to measure the different nitrogen forms is color coded, and as i explained in my previous post, i wanted to find a way that would be more reliable than eyes to evaluate the concentration (corresponding color on the chart). The website I have use to try to achieve that does not work as well as I hoped. This may be due to the fact that I am not able to produce standards of known concentration to input into the on-line free-ware (but if I could do that I may feel confident of using my eyes to judge the color). This is still a quit cool attempt to replace a tool like a spectrophotometer.
src="//2.bp.blogspot.com/-g43BE1euwqM/VFBhA2sj5jI/AAAAAAAABb8/tY-vptHY0aQ/s1600/IMG_1182%5B1%5D.JPG" width="239">Green onion, bok choy and the rosemary (in dirt)Anyway my all point here is that the numbers dont add up, I have not added any ammonia to the system (past the day I removed the egg shells - realizing that they released a lot of it) and while the ammonia measurement did not seem to go over 20 ppm (I have diluted these 1:10), the color suggest that there is now 160 ppm of nitrate. Also, I have diluted the sample from the system when the colors develop in the darker range of the chart, so I do not over estimate the concentrations.
It is also possible that eggshells that may have fallen through the netting of the sock have kept releasing protein - hence ammonia- into the system.
On the actual plants side: the parsley is doing well (better that the one potted in poting mix), the "saved" green onions are growing away and the bok choy as well. I also transplanted some bell pepper that grew in the my avocado pot (not exactly sure where theyre coming from - but most likely from the worm compost). The only thing that does not do well (as is pretty much dead) is the basil and the 2 roquettes that i planted (probably 2 early). I am wondering if the nitrite is responsible for that or if i damaged the roots of the basil too much...
It is also possible that eggshells that may have fallen through the netting of the sock have kept releasing protein - hence ammonia- into the system.
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| More green onion, parsley and on top, the bell pepper |
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