How to Effectively Prevent Mushroom Red Mushrooms

Mushroom emergence of red root mushroom is a physiological disease. The main cause is the low temperature, low evaporation, weak mycelium viability, poor water absorption capacity, slow fruiting, excessive water spray, high relative humidity, or sudden climate change, poor ventilation, poor acidity, and poor acidity. , spraying excessive glucose (fat) and other prime.
Preventive measures: Use water according to mushroom fruit body and hypha growth and weather conditions. Pay attention to avoid water spray and ventilation during low temperature time. Generally, the moisture content of the cover soil should be between 18% and 22%. If the culture material is acidic, 3% lime water can be used to ease the solution.

In two kinds of Incompatible Liquids, adding one kind of assistant can make one of the liquids dispersed in another liquid with very small particles or liquid beads, and become a more stable emulsion. This action is called emulsification, and the auxiliaries that play the role are called emulsifiers.

Surfactant is a substance which can significantly reduce the surface tension of solvent (generally water) or the interfacial tension between liquid and liquid, change the surface state of voxels and produce ethylene to meet the application requirements.

Emulsification, dispersion and solubilization. Solubilization: The presence of micelles increases the solubility of substances in solvents. This phenomenon is called solubilization.

Solubilization is different from emulsification. When one liquid is dispersed in the other, the system is unstable and eventually stratified. Solubilization can make the system more stable. When the surfactant concentration of the solution reaches the critical micelle concentration, the micelle can dissolve the oily substance in its own lipophilic part. In pesticide emulsifiers, surfactants have obvious solubilization effect on pesticides, which helps to improve the emulsifying performance, especially the stability, and can reduce the amount of emulsifiers.

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