Re: [compost_tea] Re: Flow rate for air pumps
Doc Elaine and all Group:
I do the remarks on the base of the course of
microscopy that takes in last December with you in
Corvallis
Now then, I have seen the need to buy a sensor of DO,
nevertheless, I am jumped by the doubt about the mark
and which depth must measure up or take the reading of
the DO .........
Thx
Leo
--- soilfoodweb_at_aol.com wrote:
>
>
> Hi Leo -
>
> In what size area are the counts? It is goof you
> see bacteria, fungi and
> protozoa!
>
> Try something other than molasses. Gives you lots
> of bacteria, and you
> probably want more fungi.
>
> Elaine
>
>
>
>
>
>
> 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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>
> Elaine R. Ingham
> Soil Foodweb Inc., Corvallis, Oregon
> Soil Foodweb Inc., Port Jefferson, New York
> Soil Foodweb Institute, Lismore Australia
> Soil Foodweb Institute Cambridge, New Zealand
> Laboratorios de Soil Foodweb, Culiacan, Mexico
> Soil Foodweb Inc., Jerome, Idaho
> Soil Foodweb Inc., South Africa
>
>
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Received on Sat Feb 26 2005 - 13:03:05 EST
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: Tue Feb 07 2012 - 14:15:48 EST