Macro- and micro-nutrients describe the ingredients in liquid fertilizer. Liquid fertilizers include the macro-nutrients nitrogen for greening, growing and thickening, phosphorus for flower, fruit and seed production and photosynthesis and potassium for healthy roots. They sometimes include the other macro-nutrients calcium, magnesium and sulfur and such micro-nutrients as boron, copper, iron and zinc.
A straight fertilizer is either Nitrogen, Potash or Pottassium on their own.
A compound fertilizer is a mixture of all of them. McGrumpy.
Straight fertilizer is a fertilizer that contribute nutrient to the crops. In the fertilizer there is urea, rock phosphate, ammonia, sulfate and muriate of potash. It can be put straight on the plates to help them grow faster.
lye.
Nitrogen, Phosphorus and Potassium
what function of christmas island rock phosphate fertilizer
0-0-60 fertilizer is straight Potassium or commonly referred to as "potash"
Ingredients derived from it can be used to make a bomb, but it is not unstable in it's fertilizer form. For example, it was used to make the Oklahoma City bomb.
Yes, fertilizer is a plant mineral.Specifically, fertilizer contains minerals. The minerals derive from plants when the fertilizers are considered organic. They derive from artificial, chemical or synthetic ingredients when the fertilizers are considered inorganic.
Yes, fertilizer is a plant mineral.Specifically, fertilizer contains minerals. The minerals derive from plants when the fertilizers are considered organic. They derive from artificial, chemical or synthetic ingredients when the fertilizers are considered inorganic.
peat, vermiculite, sometimes sand, and some form of slow release fertilizer
Chemicals? There are many kinds of chemical fertilizer and they all contain different ingredients.
Fertilizer most often consists of nitrogen (N), phosphorus (P), as well as potassium (K).
The straight dough process is a method of bread making where all the ingredients (flour, yeast, water, salt, etc.) are mixed together at the same time, and then the dough is left to rise once before shaping and baking. It is a simpler and quicker method compared to other bread-making processes, such as the sponge and dough method.