Wednesday, May 25, 2011

Medicine for plants(Chemical fertilizer)

Along with the development in medicine and medical sciences for human, medcine for plants has also boosted and developed as human is dependent over plants for food and other various purposes.These medicines are called Chemical fertilizers as it's constituents are originated through synthetic means making non-degradable.These fertilizers or chemical helps to sustain reliable and hastened growth.
TYPES OF FERTILIZER:
  1. Organic fertilizer-made from decayed or partially decayed organic materials.e.g-Compost,Manure,fish and bone meal,etc
  2. Inorganic fertilizer
Here we will discuss about Inorganic/Chemical fertilizer
Generally these fertilizers are manufactured keeping in the mind the natural elements growthnutrients such as Nitrogen,Phosphorous,Potassium and various other.Once added to the soil, these nutrients fulfill the required demands of the plants and provide them the nutrients they naturally lacked or helps them to retain the lost nutrients.Chemical fertilizers work in a hastened manner and work their appropriate action on the plants in the required time-frame.Trusted for their fast and sure action,these chemical fertilizers are formulated and churned in precisely measured concentrations and combined with suitable elements and acids meant for different crops and plants.
Most Commonly used fertilizers:
Anhydrous Ammonia-a gas which contains 82% nitrogen
Urea-a solid compound containing 46% nitrogen gas
Superphosphate-proportioned amount of nitrogen and phosphate
Diammonium phosphate- contains 18% nitrogen and 46% phosphate
CAUTION:
 The fertilizer are harmful therefore should avoid any physical contact.Inhalation or consumption might cause severe injuries, allergies and even death
Advantages of chemical fertilizer are  that they are fast acting and provides measured quantities of requiremnents by plants.
Disadvantage
  • Eutrophication: Overgrowth of aquatic vegetation and degradation of water quality  due to extra nitrogen accumulation
  • Increased Acidity
  • Loss of Bacteria

No comments:

Post a Comment