Deficiency symptoms

  • Fertilizer & Nutrient Solutions

    Use the Homestead Bone Black Fertilizer
    Use the Homestead Bone Black Fertilizer by Boston Public Library, CC BY 2.0

    Here we have created a short introduction to the topic of fertilizer and nutrient solutions, with which you can learn the concept, the basics and also the calculation of self-created nutrient solutions. In the last article you will find a brief overview of deficiency symptoms and how you can recognize and correct them. 

    Please also keep in mind that the perfect recipe for your own plant requires enormous knowledge, complex technology and a lot of experience. However, for many areas this is not necessary at all. If you, as an entrepreneur, are in competition and have to work to the optimum in order to be profitable, things look different. But this little guide is not aimed at entrepreneurs who need to make money with it. For commercial applications, please do not hesitate to take advantage of our experience, our knowledge and the technology required for this:  just ask us - email or phone call is enough.

    A brief introduction to fertilisers & nutrients

    Fertiliser: Calculation of nutrient solutions

    Fertilizer: Calculate a nutrient recipe

    Fertilizer: Essential Nutrients, Function, Deficiency and Exces

    Common Concentrations in Nutrients

    To ensure a highly optimised nutrient supply throughout the entire growth process, you need analytical equipment. Here a short overview and Selection.

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  • Interactions with minerals

    Interactions and interrelationships in mineral metabolism

    Individual nutrients interact with each other. Depending on their composition in the solution, a competitive situation can arise: An excess of one nutrient blocks the absorption of another (antagonism). The opposite is also possible: certain nutrients promote the uptake of other elements (synergism). Conversely, this means that if certain substances are missing or are present in too low a concentration, absorption of the desired substances is not possible at all or only incompletely.

     

    The Table provides an overview of the most frequent Interrelationships.

     Cause Action 
     

    impedes absorption (antagonism)

    promotes absorption (synergism)
    NH4 (Ammonium)  Ca, Mg, K P, SO4
    NO3 (Nitrat)  P Ca, Mg, Mn, K
    Ca (Calcium)  Mg, Fe, B, Mn  
    K (Kalium) Ca, Mg, NH4 (Ammonium) NO3 (Nitrat)
    Mg (Magnesium) Ca P
    Mn (Mangan) Mg, Fe, Zn, NH4 (Ammonium), B NO3 (Nitrat)
    Cl (Chlor) P, NO3 (Nitrat) Ca
    Na (Natrium) Ca P
    P (Phosphor) Fe (Ca, B, Cu) Zn
    Cu (Kupfer) Fe, B  
    SO4 (Sulfat) Mo Ca
    Zn (Zink) P  
    Optimal supply of: 
    B (Bor)   K, Ca, P
    Ca (Calzium)   K (Viets-Effekt 1)
    Lack off:  
    B (Bor) K, Mg, P = Carbohydrate stagnation  
    Ca (Calcium) K  
    Überschuss an:
    Ammoniak Calcium  
    Kalium Calcium  
    Magnesium Calcium  
    Natrium Calcium (2)  

     

    1) Viets effect

    On the function of calcium (Ca) in the cell wall: homogalacturonan of the pectins are bound together via Ca (= junction zones); suppresses the uptake of unwanted cations (Na+; Cd2+; Mn2+); prevents the leakage of sugars, amino acids and K+; promotes internal uptake, especially at acidic pH (Viets effect);

    2) EC value

    Too high a sodium value (manifested in a high EC value) can make calcium uptake more difficult or even block it completely.

     

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  • Measurement of concentrations

    First we look at the nutrient solutions, some of which have been around for over a hundred years. This shows us in which concentrations the measurement must take place. 

    This serves as an initial orientation as to what nutrients or elements must be contained in a solution. A further step is to closely observe plant growth in order to be able to identify deficits as such.

    The next step is to get an idea of ​​which elements, and therefore which compounds, are in the end product. Unfortunately, such an analysis (the plant is put into a blender and additional chemicals are added depending on the compounds we are looking for) has the disadvantage that it doesn't really reveal everything that interests us. This is because the chemical compounds can rarely be found in the plant in the form in which they were originally added. This is where biology comes into play. The only example that we would like to mention here is the citric acid cycle, which we do not want to withhold from you. It illustrates the complexity of metabolism.

    Citric acid cycle

     

    Nutrition of hydroponic plants

    When grown in containers, the plants are nourished by an aqueous solution of inorganic nutrient salts. Since the chemical properties of the soil differ greatly from their natural state due to the lack of fine organic soil components, normal plant fertilizer is only partially suitable for hydroponics.
    A special hydroponic fertilizer can help, which uses additives to buffer the pH value of the solution in a range suitable for many plants. So-called ion exchange granules are also used for this purpose, which supply the plants with nutrients through ion exchange and at the same time bind minerals such as lime that are present in the water in excess and are incompatible with the plants.
    The microbial conversion of ammonium ions into nitrate ions consumes oxygen that is lost to root respiration. Hydroponic fertilizers therefore use less ammonium salts as nitrogen fertilizer and more nitrates.
    In hydroponics, the electrical conductivity of the nutrient solution is usually constantly monitored. If the concentration of dissolved substances increases (for example through exudates or extraction from soil), the solubility for oxygen in the nutrient solution decreases. If solutions are too concentrated, it becomes more difficult for the plants to absorb water (see also osmosis). Different stages of the plant also require different conductivity of the nutrient solution depending on the variety, cuttings around 0.2-0.4 mS/cm, which can increase to 2.4-2.6 mS/cm until fruit formation . The morphology of plant growth also depends on the concentration of the nutrient solution, for example whether squat plants grow or stretched ones. If the nutrient solution is too concentrated, it can be diluted with deionized water or rainwater.
    Depending on the nutrient composition, the expected concentrations are in the following orders of magnitude:
     

    Compounds and trace elements / orders of magnitude in nutrient solutions

     K

    Potassium

    0.5 - 10 mmol/L

     Approx

    Calcium

    0.2 - 5 mmol/L

     S

    Sulfur

     0.2 - 5 mmol/L

     P

    Phosphorus 

    0.1 - 2 mmol/L

     Mg

    Magnesium

    0.1 - 2 mmol/L

     Fe

    Iron

    2 - 50 µmol/L

     Cu

    Copper

    0.5 - 10 µmol/L

     Zn

    Zinc

    0.1 - 10 µmol/L

     Mn

    Manganese

    0 - 10 µmol/L

     B

    Boron

    0 - 0.01 ppm

     Mo

    Molybdenum

    0 - 100 ppm

     NO2

    Nitrite

    0 – 100 mg/L

     NO3

    Nitrate

    0 – 100 mg/L

     NH4

    ammonia

    0.1 - 8 mg/L

     KNO3

    Potassium nitrate

    0 - 10 mmol/L

     Ca(NO3)2

    Calcium nitrate

    0 - 10 mmol/L

     NH4H2PO4

    Ammonium dihydrogen phosphate

    0 - 10 mmol/L

     (NH4)2HPO4

    Diammonium hydrogen phosphate

    0 - 10 mmol/L

     MgSO4

    Magnesium sulfate

    0 - 10 mmol/L

     Fe-EDTA

    Ethylenediaminetetraacetic acid

    0 – 0.1 mmol/L

     H3BO3

    Boric acid

    0 – 0.01 mmol/L

     KCl

    Potassium chloride

    0 – 0.01 mmol/L

     MnSO4

    Manganese (II) sulfate

    0 – 0.001 mmol/L

     ZnSO4

    Zinc sulfate

    0 – 0.001 mmol/L

     FeSO4

    Iron(II) sulfate

    0 – 0.0001 mmol/L

     CuSO4

    Copper sulfate

    0 - 0.0002 mmol/L

     MoO3

    Molybdenum oxide

    0 – 0.0002 mmol/L
     
    In order to convert the quantities (mg, ppm, mol, etc.) we have created some articles for you here. You can also find corresponding "stoichiometry" calculators online, such as here:  https://www.omnicalculator.com/chemistry/ppm-to-molarity
     
     
     

     

     

    Here are some recipes for nutrient solutions...

     
    Nutrient solution according to Wilhelm Knop
    One liter of finished solution contains:
    1.00 g Ca(NO 3 ) 2  calcium nitrate
    0.25 g MgSO 4  * 7 H 2 O magnesium sulfate
    0.25 g KH 2 PO 4  potassium dihydrogen phosphate
    0.25 g KNO 3  potassium nitrate
    traces of FeSO 4  * 7 H2O iron(II) sulfate
    Medium according to Pirson and Seidel
    One liter of finished solution contains
    1.5 millimol KH 2 PO 4
    2.0 mM KNO 3
    1.0 mM CaCl 2
    1.0 mM MgSO 4
    18 μM Fe-Na-EDTA
    8.1 μM H 3 BO 3
    1.5 μM MnCl2 _
     
    Culture medium according to Epstein
    One liter of finished solution contains
    1 mM KNO 3
    1 mM Ca(NO 3 ) 2
    1 mM NH 4 H 2 PO 4
    1 mM (NH 4 ) 2 HPO 4
    1 mM MgSO 4
    0.02 mM Fe-EDTA
    0.025 mM H 3 BO 3
    0.05 mM KCl
    0.002 mM MnSO 4
    Trace elements:
    0.002 mM ZnSO 4
    0.0005 mM CuSO 4
    0.0005 mM MoO 3
     
    Trace element additive according to DR Hoagland (1884–1949)
    One liter of finished solution contains
    55 mg Al 2 (SO 4 ) 2
    28 mg KJ 28 mg
    KBr
    55 mg TiO 2
    28 mg SnCl 2  · 2 H 2 O
    28 mg LiCl
    389 mg MnCl 2  · 4 H 2 O
    614 mg B(OH ) 3
    55 mg ZnSO 4
    55 mg CuSO 4  · 5 H 2 O
    59 mg NiSO 4  · 7 H 2 O
    55 mg Co(NO 3 ) 2  · 6 H 2 O
     
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  • pH and Ec: Fruit, Vegetables, Herbs

    honesty money plant 1900 pd s

    First of all: the values ​​described in the following table should be treated with caution. Of course, even within the same order, down to the genus, the differences are enormous. What a healthy tomato produces in an allotment garden can show serious deficiency symptoms in a hydroponic system with the same pH and optimal Ec value - and vice versa. There is no way around testing and closely observing the plant depending on the chosen nutrient composition.

    The pH and EC values ​​are the most important things in hydroponics. Every plant has a unique pH and EC value. In order for it to thrive, they must be in an ideal area. You can measure these values ​​using either test strips or a digital meter.

    The pH value indicates how acidic or basic a nutrient solution is. The values ​​are defined on a scale from 0 (acidic) to 14 (alkaline). 7 is pH neutral. The pH value of the nutrient solution influences the availability of the nutrients. Some nutrients are more readily available under alkaline or acidic conditions. Since every plant has different nutrient requirements, every plant in hydroponics has its optimal pH value.

    The EC, PPM, CF (Electrical Conductivity) value, on the other hand, describes the electronic conductivity of a solution. This provides information about the amount of dissolved salts. Nutrients break down into ions. The ions conduct electricity due to their positive and negative ions. The more conductive the nutrient solution is, the more nutrients are present in the nutrient solution. Some plants prefer a high concentration of nutrients and some prefer a low one. Too many nutrients are toxic. Too few nutrients lead to deficiency symptoms. This value alone has no meaning as to the necessary composition of the fertilizer. See the article about fertilizer.

     

    You can have the following list interactively filtered here or download it completely.

    Description PH minimum PH maximum EC minimum EC Maxium ppm 700 / minimum ppm 700/maximum
    pineapple 5.5 6.0 2.0 2.4 1400 1680
    anise 5.8 6.4 0.9 1.4 630 980
    artichoke 6.5 7.5 0.8 1.8 560 1260
    aubergine 5.5 6.5 2.5 3.5 1750 2450
    banana 5.5 6.5 1.8 2.2 1260 1540
    basil 5.5 6.0 1.0 1.6 700 1120
    Blueberry 4.0 5.0 1.8 2.0 1260 1400
    cauliflower 6.0 7.0 0.5 2.0 350 1400
    Beans 6.0 6.5 1.8 2.5 1260 1750
    broccoli 6.0 6.5 2.8 3.5 1960 2450
    Watercress 5.8 6.4 0.4 1.8 280 1260
    Chicory 5.5 6.0 2.0 2.4 1400 1680
    chili 5.8 6.3 1.8 2.8 1260 1960
    dill 5.5 6.4 1.0 1.6 700 1120
    endive 5.5 5.5 2.0 2.4 1680 1680
    Peas 6.0 7.0 0.8 1.8 560 1260
    strawberry 5.5 6.5 1.8 2.2 1260 1540
    Edible flower 5.5 6.0 1.5 1.8 1050 1260
    tarragon 5.5 6.5 1.0 1.8 700 1260
    fennel 6.4 6.8 1.0 1.4 700 980
    Kale 5.5 6.5 1.3 1.5 875 1050
    Cucumber 5.8 6.0 1.7 2.5 1190 1750
    Ginger 5.8 6.0 2.0 2.5 1400 1750
    chamomile 5.5 6.5 1.0 1.6 700 1120
    Potato 5.0 6.0 2.0 2.5 1400 1750
    Catnip 5.5 6.5 1.0 1.6 700 1120
    chervil 5.5 6.0 0.8 1.8 560 1260
    Garlic 6.0 6.5 1.4 1.8 1260 1260
    Cabbage 6.5 7.0 2.5 3.0 1750 2100
    Lettuce 5.5 6.5 0.8 1.2 560 840
    coriander 5.8 6.4 1.2 1.8 840 1260
    cress 6.0 6.5 1.2 2.4 840 1680
    pumpkin 5.5 7.5 1.8 2.4 1260 1680
    Leek 6.5 7.0 1.4 1.8 980 1260
    lavender 6.4 6.8 1.0 1.4 700 980
    marjoram 6.0 6.5 1.6 2.0 1400 1400
    melon 5.5 6.0 2.0 2.5 1400 1750
    mint 5.5 6.0 2.0 2.4 1400 1680
    carrots 6.3 6.8 1.6 2.0 1400 1400
    okra 6.5 6.7 2.0 2.4 1680 1680
    oregano 6.0 7.0 1.8 2.3 1260 1610
    Pak Choy/Tatsui 6.0 7.5 1.5 2.0 1050 1400
    paprika 6.0 6.5 1.8 2.8 1260 1960
    Passion fruit 6.5 6.5 1.5 2.0 1050 1400
    parsnip 6.0 6.5 1.4 1.8 1260 1260
    Pepino 6.0 6.5 1.3 1.8 910 1260
    Parsley 5.5 6.0 0.8 1.8 560 1260
    pepper 5.8 6.3 1.4 1.8 980 1260
    paw 6.5 6.8 1.3 1.8 910 1260
    rocket 6.0 7.5 0.8 1.2 560 840
    radish 6.0 7.0 1.6 2.2 1120 1540
    rhubarb 5.0 6.0 1.6 2.0 1120 1400
    Brussels sprouts 6.5 7.5 2.5 3.0 1750 2100
    rosemary 5.5 6.0 1.0 1.6 700 1120
    Beetroot 6.0 6.0 1.8 2.2 1260 1540
    Red currant 6.0 6.5 1.4 1.8 980 1260
    turnip 6.0 6.5 1.8 2.4 1260 1680
    arugula 6.0 7.5 0.8 1.8 560 1260
    salad 5.5 6.5 0.8 1.5 560 1050
    sage 5.5 6.5 1.0 1.6 700 1120
    broad bean 6.0 6.5 1.8 2.2 1260 1540
    Hot peppers 6.0 6.5 1.4 1.8 980 1260
    chives 6.0 6.5 1.8 2.4 1260 1680
    Blackcurrant 6.0 6.0 1.4 1.8 980 1260
    Swiss chard 6.0 7.0 1.8 2.3 1260 1610
    celery 6.5 6.5 1.8 2.4 1680 1680
    Mustard cress 6.0 6.5 1.2 2.4 840 1680
    Silverbeet 6.0 7.0 1.8 2.0 1260 1400
    asparagus 6.0 6.8 1.4 1.8 980 1260
    spinach 5.5 7.0 1.8 2.3 1260 1610
    Sweet Granadilla 6.5 6.5 1.6 2.4 1120 1680
    sweet potato 6.0 6.5 2.0 2.5 1400 1750
    taro 5.0 5.5 1.2 1.4 840 980
    thyme 5.5 7.0 0.8 1.6 560 1120
    tomatoes 5.5 6.5 1.5 2.5 1050 1750
    Vietnamese coriander 6.5 6.8 1.2 1.8 840 1260
    Watermelon 5.8 5.8 1.5 2.4 1680 1680
    Lemon balm 5.5 6.5 1.0 1.6 700 1120
    zucchini 6.0 6.0 1.8 2.4 1680 1680
    Sweetcorn 6.0 6.0 1.6 2.4 1680 1680
    Onions 6.0 6.7 1.2 1.8 840 1260
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