Re: [compost_tea] Re: Flow rate for air pumps

From: Leo Fernandez <helamanf_at_yahoo.com>
Date: Fri, 25 Feb 2005 17:21:04 -0800 (PST)
Doc Elaine:


THX......

Elaine:

Thanks. ... I go well? or me return to begin again.
... 

Now well, In my observations the average of what I see
is: more than 650 Bacteria, 20 al 30% of fungae and
protozoon (my microscope does not have good
resolution) per field, but I continue improving the
elaboration of the tea. 

I watch is the form of addition of the materials
mainly the molasses and the algae and clearly that the
compost be seen colonized of fungae


Salu2

Leo  From Chihuahua...MX...my apologyze for my
english....

PS:  Greetings to Twila and Ted







--- soilfoodweb_at_aol.com wrote:

> Hi Leo from Chihuahua -
>
> Great!  If the fungi and protozoa are present and
> increasing in numbers
> during the brew, then you know the brew has to be
> staying aerobic. 
>
> It would be great if people who have DO probes, and
> have the microscopes,
> could do some checking relative to "what dissolved
> oxygen corresponds to when the
> protozoa and fungi disappear from the tea brew".
>
> The precise value of dissolved oxygen where the
> aerobic organisms are lost
> may be different in different water sources, with
> different nutrient additions
> to the brews. 
>
> Would it not be good to know this kind of
> information? 
>
> For example, when we add yucca to a brew, we have
> seen that we lose the
> protozoa at about 6.3 ppm O2, and not at 6.0.   It
> seems odd that addition of a
> wetting agent would cause an "earlier" loss of
> aerobic organisms, but maybe the
> fact that the bacteria and fungi growing on yucca
> make some pretty sticky-stuff
> means oxygen diffusion is more limited than when
> those gooey materials are
> not present. 
>
> Addition of calcium to the compost,  and then use of
> that compost in the tea
> brewer seems to result in protozoa and fungi being
> able to survive down to
> about 5.5 ppm, instead of being lost at 6.0 ppm
> oxygen. 
>
> Interesting, huh?  Have other people seen this?
> Does anyone else have
> experiences or observations to support, or give
> other considerations? 
>
> But, as Leo points out, as long as the biology is
> telling you the tea brew is
> aerobic, by the fact that those organisms are
> present, you know your tea brew
> is aerobic.  You would not need a DO probe to
> confirm what the biology is
> telling you. 
>
> Elaine
> (I'm in Australia just now, using the lab computer,
> so you don't get the
> typical sign - off.  Grin!)
>
> Leo's e-mail:
>
> Hola a todos.....Hello for all
>
>
> I do not, but in my compost tea-tank I put 135 to
> 145
> L/min in 600L of work vol.(Dont have a
> DO-metter)....and I do not knew the DO% or ppm.
> My time of brewing +/- 18-24hr..
> The quality of tea is good to very good.....I take
> samples every 3 o 5 hours.to check under
> microscopy..when I have time...
>
>
> Thx
> Salu2
> Leo....From Chihuahua...MX
>
>
>
>



           
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Received on Fri Feb 25 2005 - 23:58:05 EST

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