Limestone (dolomite) flour for deoxidation and enrichment of soil 5kg

DESCRIPTION

Limestone (dolomite) flour is used in personal subsidiary plots. Belongs to hazard class: 4 (low-hazard substance).

NUTRIENT BODY MASS

The total mass fraction of calcium and magnesium carbonates in terms of CaCO3 is not less than 85%, the mass fraction of moisture is not more than 1.5%, particle size distribution,%, the residue on a sieve with a mesh size of 5mm is absent, 3mm is not more than 3.1mm - no more than 25, ADV (active substance) indicator - no less than 80%.

APPLICATION

The use in personal subsidiary plots when making dolomite flour involves the use of standard technical means intended for performing agrochemical works or manual equipment.

Dolomite flour is intended for liming acidic soils, enriching it with calcium and magnesium in order to improve the structure and increase soil fertility.

Introduce in autumn or spring, for digging the soil. Promotes an increase in crop yields, plant resistance to various diseases.

Application dose:

Acidic soils (pH less than 4.5) sandy and sandy loam 335-400 g / m2

Clay and peat-boggy 500-600 g / m2

Medium acid soils (pH not less than 4.5-5.2) sandy and sandy loam 300-335 g / m2

Clay and peat-boggy 450-500 g / m2

Weakly acidic soils (pH 5.2-5.6) sandy and sandy loam 235-300 g / m2

Clay and peat-boggy 350-450 g / m2

Liming of acidic soils. The recommended frequency of application is once every 5 years.

The application rate of dolomite flour depends on the acidity and texture of the soil. On light soils, the application rates should be 25-25% less than on heavy soils (clay and loamy). With respect to soil acidity and responsiveness to liming, agricultural crops are divided into the following groups:

they do not tolerate an acidic reaction and responsiveness to liming of the soil even with a weakly acidic reaction: beets, spinach, white cabbage, onions, leeks, radishes, garlic, celery, parsnip, lettuce, pepper, asparagus, currant, cauliflower, Jerusalem artichoke, optinum pH 6.4-7.0;

sensitive to high acidity, responsive to the liming of highly acidic soils: corn, peas, eggplant, cucumbers, melon, lettuce, apple tree, pear, sunflower, clover - optinum pH 6.0-6.5;

less sensitive to high acidity: caraway, kohlrabi, parsley, tomato, pumpkin, zucchini, rhubarb, radish - optinum pH 5.5-6.5;

potatoes need liming on strongly and moderately acidic soils.

SECURITY MEASURES

Wear skin and respiratory protection. After finishing work with fertilizer, wash your hands with soap and water. Transport by all means of transport, taking into account the rules of transportation. Protect from moisture. Dolomite flour is stored in closed rooms, excluding the ingress of atmospheric precipitation (rain, snow) and groundwater, inaccessible to children, animals, separately from food. Use fertilizer spill as directed.

FIRST AID

First aid in case of poisoning: in case of contact with skin, wash off with soap and water. In case of contact with eyes, rinse with plenty of water. If dust is inhaled, rinse the mouth, drink plenty of fluids. If accidentally swallowed, drink several glasses of water and induce vomiting. If necessary, consult a doctor or take the injured person to a medical facility (you should have a container label or recommendations on the transportation, use and storage of the agrochemical).

SHELF LIFE

Protect from moisture, guaranteed shelf life 12 months, shelf life is not limited.

PACKAGING

Packaged in 5 kg bags.

Specifications

Product subcategory

Universal fertilizers

KolVUP

five

Manufacturer

Capital-PROK

Temperature regime

up to +25

Teaser

used in personal subsidiary farms when making dolomite flour involves the use of standard technical means intended for performing agrochemical works or manual equipment