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Bordeaux mixture has long been a popular fungicide in orchards due to its affordability, effectiveness, and stability against plant pathogens. But how exactly is it prepared? Let’s take a closer look at the proper way to make this essential pesticide, as explained by China Pesticide Network.
The basic ingredients for a high-quality Bordeaux mixture are copper sulfate, quicklime (calcium oxide), and water. The standard ratio is typically 1 part copper sulfate, 0.5 to 5 parts quicklime, and 160 to 240 parts water. This ratio can vary depending on the type of tree being treated. For example, apple trees often require a "multi-quantity" mix, while grapevines usually use a "half-quantity" version. The term "multi-quantity" refers to the amount of water relative to the copper sulfate — commonly 160, 200, or 240 times the amount of copper sulfate used.
To prepare the mixture, it's best to dissolve the copper sulfate in half of the total water and the quicklime in the other half. Once both are fully dissolved, slowly pour them into a third container while stirring continuously. Another method involves using 10% to 20% water-soluble lime and 80% to 90% water-soluble copper sulfate. After dissolving both, carefully add the copper sulfate solution to the lime milk while mixing thoroughly. This ensures a stable, colloidal solution that doesn’t settle easily. It’s crucial to avoid pouring the lime into the copper sulfate solution directly, as this can cause precipitation and reduce the effectiveness of the mixture.
In large orchards, a dispensing tank system is often used. This consists of a large mixing tank and two smaller tanks placed above it. Each small tank is used to dissolve either copper sulfate or lime separately. After dissolving, they are drained into the main tank and mixed thoroughly. If preparing in smaller quantities, you can use a large container and two smaller basins or buckets. Dissolve each ingredient separately, then gradually add them to the main container while stirring.
When making Bordeaux mixture, attention to detail is key. Here are a few important tips:
First, always use high-quality quicklime that hasn’t been weathered. Store bulk lime in a sealed plastic bag or container. If you don’t have lump lime, you can filter it from a slurry, but be sure to remove the surface layer and double the quantity.
Second, copper sulfate dissolves slowly in cold water. To speed up the process, dissolve it in a small amount of hot water first, then add the rest of the water as needed. The mixture should be used immediately, as it starts to degrade after 24 hours and becomes ineffective.
Third, never store or mix Bordeaux mixture in metal containers, as it can corrode the material. After use, clean your sprayer thoroughly to prevent damage.
Proper preparation ensures that the Bordeaux mixture remains effective and safe for use in your orchard. Always follow the correct procedure to get the best results.