Adjusted pepper nutrient solutions to be above 90% desired concentration. Relative concentration dipped to between 79% and 94% of original concentration. If necessary, adjusted low pH to 5.5/5.6 with KOH. All solutions now register a pH of 5.5 or 5.6.
Lettuce and basil was adjusted from pH 5.3 to pH 5.6 by the addition of KOH. Nutrient solution was 93% original concentration. Did not adjust nutrients.
Lettuce and basil was adjusted from pH 5.3 to pH 5.6 by the addition of KOH. Nutrient solution was 93% original concentration. Did not adjust nutrients.
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