Whats the word with molasses?

Nullis

Nullis

Moderator
PoodleBud said:
If you try to put cold/room temperature molasses into cold/room temperature water, it's just going to sit there in a lump. Stir your molasses into hot water and let it dissolve before adding it to your water or nutes.
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I've never had to do this... I always mix my blackstrap in cool or room temp water, followed by a good shaking. Powdered humic acid needs to be shaken vigorously also and I am usually using both at the same time.

budman111 said:
And nothing else.
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Not quite so simple but for the trivial minded (if ignorance is bliss). Blackstrap molasses is the final by-product of sugar refining, with the least amount of sugar since it (cane or beet juice) has been boiled 3 times and spun to remove most of the sucrose. Alongside the carbohydrate content that remains there is a higher concentration of minerals in blackstrap molasses, particularly potassium which a lot of organic amendments are lacking, and various secondary and trace minerals.

The carbohydrates (mono, di and oligo saccharides) will be utilized by microbes in the soil\media, when present. In nature, plants form symbiotic or mutually beneficial relationships with micro-organisms in the root zone. Plant roots actually exude or secrete various compounds, including carbohydrates, into the rhizosphere to stimulate microbial activity. Plants are very smart; they learned long before humans what they needed to survive. Microbes feed plants in nature (and they require essential minerals for growth as well).

Molasses also contains other compounds, including some trace of vitamins, but more interestingly cyclic hydroxamic acids which chelate (increase the solubility/availability of) minerals/metal compounds (such as iron). Some people use it for rust removal for this property.

So high is the affinity of hydroxamates for ferric ions that nature has evolved families of hydroxamic acids to function as iron-binding compounds (siderophores) in bacteria. They dissolve insoluble iron(III) compounds. The resulting complexes are transported into the cell, where the iron is extracted and utilized metabolically.
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budman111

budman111

Well-Known Member
Nullis said:
I've never had to do this... I always mix my blackstrap in cool or room temp water, followed by a good shaking. Powdered humic acid needs to be shaken vigorously also and I am usually using both at the same time.



Not quite so simple but for the trivial minded (if ignorance is bliss). Blackstrap molasses is the final by-product of sugar refining, with the least amount of sugar since it (cane or beet juice) has been boiled 3 times and spun to remove most of the sucrose. Alongside the carbohydrate content that remains there is a higher concentration of minerals in blackstrap molasses, particularly potassium which a lot of organic amendments are lacking, and various secondary and trace minerals.

The carbohydrates (mono, di and oligo saccharides) will be utilized by microbes in the soil\media, when present. In nature, plants form symbiotic or mutually beneficial relationships with micro-organisms in the root zone. Plant roots actually exude or secrete various compounds, including carbohydrates, into the rhizosphere to stimulate microbial activity. Plants are very smart; they learned long before humans what they needed to survive. Microbes feed plants in nature (and they require essential minerals for growth as well).

Molasses also contains other compounds, including some trace of vitamins, but more interestingly cyclic hydroxamic acids which chelate (increase the solubility/availability of) minerals/metal compounds (such as iron). Some people use it for rust removal for this property.
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Is this your own conclusion?
 
Nullis

Nullis

Moderator
Hmmm, I don't know; why don't you look up an in-depth analyses of blackstrap molasses followed by its use in agriculture, followed by the fundamentals of soil sciences and plant physiology?

Otherwise, sure.
 
greasemonkeymann

greasemonkeymann

Well-Known Member
Nullis said:
I've never had to do this... I always mix my blackstrap in cool or room temp water, followed by a good shaking. Powdered humic acid needs to be shaken vigorously also and I am usually using both at the same time.



Not quite so simple but for the trivial minded (if ignorance is bliss). Blackstrap molasses is the final by-product of sugar refining, with the least amount of sugar since it (cane or beet juice) has been boiled 3 times and spun to remove most of the sucrose. Alongside the carbohydrate content that remains there is a higher concentration of minerals in blackstrap molasses, particularly potassium which a lot of organic amendments are lacking, and various secondary and trace minerals.

The carbohydrates (mono, di and oligo saccharides) will be utilized by microbes in the soil\media, when present. In nature, plants form symbiotic or mutually beneficial relationships with micro-organisms in the root zone. Plant roots actually exude or secrete various compounds, including carbohydrates, into the rhizosphere to stimulate microbial activity. Plants are very smart; they learned long before humans what they needed to survive. Microbes feed plants in nature (and they require essential minerals for growth as well).

Molasses also contains other compounds, including some trace of vitamins, but more interestingly cyclic hydroxamic acids which chelate (increase the solubility/availability of) minerals/metal compounds (such as iron). Some people use it for rust removal for this property.
Click to expand...
damn, ya beat me to it.
It's a common misbelief that molasses is just for the microorganisms, when in fact it's LOADED with potassium, micronutrients, minerals, etc. funny thing is when people go to the effort of boiling banana peels for potassium, when molasses supplies that and a WHOLE lot more to the plant.
Funny though, about once a week somebody says that molasses is pointless
 
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