Rice husk ash, good properties, more than worth the word

Properties of black rice husk ash Used to mix the soil to help adjust the soil condition to be friable. It is alkaline, helps to increase Ca and contains up to 87-97% of SiO2. There are other components such as Na K Fe Mg. Before using the ash, it should be soaked in water for 7-10 days. Importantly, SiO2 is useful to help reduce the spread of soil diseases.

The black husks are the product of rice husks. The rice husks are agricultural wastes left over from the milling process of paddy to be milled rice. It is a piece of paddy that we call raw rice husk. It is a material that has good porosity but cannot absorb water well. making it not as useful as it should be Therefore, raw rice husks have been burned using heat below 1,200 degrees Celsius without oxygen or low oxygen. so as not to cause a flame to ignite Until the raw rice husk turns into ash called black rice husk which is lightweight and absorbs a lot of water. with light features Ruan Sui is therefore used as a good planting material for some plants.

Caution is that black rice husks are highly alkaline. Therefore, before use, let us soak it in water to dilute the alkalinity.

Bringing black husks to be used as a planting material must be mixed in the soil and manure for planting potted plants. If it will be used as nursery material and seedlings, we should use only black husks. Because the properties of this type of rice husk are very transparent. good drainage It also has a high phosphorus that accelerates the roots to come out faster. And if we do organic farming, the way to increase the efficiency of using microorganisms is very interesting. Bring microorganisms to mix with black rice husks that have a lot of gaps between the masses of black rice husks. Makes the soil able to absorb microorganisms better. and make our crops get more nutrients Or it can be used to cover the soil around the base of the plant to help maintain moisture in the soil, it is considered to help reduce the temperature well.