After reading this article, meat friends no longer have to worry about taking the basin.

The problem of serving basin has always been a high-frequency problem for novice flower friends. But all the time, I have been trying to answer this question.

Because the serving basin of meat is really a puzzling process, sometimes the leaves are consumed, and sometimes the whole meat becomes soft. Sometimes the leaves of the meat will be full for a few days, and then dry up again.

I never found a visual and intuitive example to illustrate the principle of the meat basin until the classic math problem finally appeared in the child's exercise book a few days ago.

The topics are as follows:

"there is a swimming pool, which can be filled by turning on the faucet for 4 hours and emptying the water by opening the plug of the drain for 6 hours. Q: if you unplug the drain while turning on the faucet, how many hours will it take to fill the sink with water? "

When we mention this math problem today, it has nothing to do with the topic of saving water. What I want to say is that the inherent principle of meat basin reaction is very similar to that of a swimming pool with water and drainage at the same time. This is the most vivid and intuitive example that I have been looking for to illustrate the problem of meat basin.

The water stored in the swimming pool is like the water reserve in the meat body. The faucet is the root system of meat, which can replenish water for meat. The drain is equivalent to the water consumption of meat, including the water consumed by transpiration and photosynthesis.

When there is more and more water in the swimming pool, the meat will look fuller and healthier. If you store less and less water, the meat will look thin and withered day by day.

Whether it is full and healthy or emaciated depends on the intake of the faucet and the discharge of the outlet. If there is more water in the faucet than in the outlet, the meat will be full and healthy, and the meat will be emaciated and withered.

Therefore, to help the meat basin, in fact, is a problem of increasing revenue and reducing expenditure. Or open source, that is, adjust the water intake of the faucet in the swimming pool. Either cut expenditure, that is, find a way to make the drain of the swimming pool drain less water. Of course, it is best to increase revenue and reduce expenditure at the same time.

Open source can be done through three ways: growing roots, watering and basking in the sun.

Throttling can be achieved by shading and cooling.

Thoughtful flower friends may have seen that if you want to open source, you have to bask in the sun. If you want to cut expenditure, you need shade. Is it basking in the sun or shading? Isn't this meant to tease me?

Not really. Let's first talk about why basking in the sun can bring more moisture to meat. Everyone has bought flowers, and we all know that it is necessary to put some water in the vase to keep the flowers fresh. As we all know, flowers do not have roots, and some even do not have a leaf. How do flowers absorb water?

The answer is to absorb water by transpiration. In other words, the water of the flowers evaporates, but forms a kind of suction in the body, which sucks up the water from the vase.

The situation of the meat in the new pot is similar to that of flowers, because there is basically no root hair, so even if the root system is good, the meat has no water absorption capacity. The absorption of water at this time depends on the lifting force formed by transpiration. Therefore, it is necessary to bask the newly boiled meat in the sun, which can help the meat whose roots have not yet recovered to absorb water.

However, if the sun is too strong, causing the meat to evaporate and lose water too fast, it will make the meat evaporate more water than it absorbs, so the loss outweighs the gain.

As a result, we have three basic principles for taking care of the meat during the delivery period:

1. Meat during the pot period needs to bask in the sun, but before basking the meat in the sun, it is necessary to ensure that there is a certain degree of humidity in the basin soil.

2. Meat during the basin period should avoid the hot sun. If you find that the meat leaves become soft and wrinkled, you can consider reducing the sunshine appropriately.

3. Don't wait until the basin soil is dry before watering. Water the soil where the meat root system is about to dry out.

Another outstanding feature of the meat that is trying to take the pot is that the leaves will wither quickly in a very short period of time and eventually turn into dry and crisp leaves. We often call this phenomenon normal consumption.

On the whole, the withering and consumption of the leaves of the meat during the pot period can be said to be a good thing, at least much better than not growing or consuming for a long time.

Meat, as a slow-growing plant, is in the worst state of dormancy during the pot period. Although dormant consumption is very slow, there is no means to replenish nutrients. Dormant meat is in a state of high cost-saving, but it is zero in terms of open source. Although the consumption is not much, there will always be a day when nutrients are exhausted.

When the leaves of the meat are consumed rapidly, one of the biggest possibilities is that the meat has awakened and she has used the nutrients in the leaves to take root. This is definitely a good sign.

Although it is a good thing, many flower friends can not help but feel distressed when they see the flesh leaves withering rapidly.

So how can we reduce the consumption of leaves? Here are a few tips to tell you.

1. Don't pull up the withered leaves too early.

As long as the leaves are not hard and brittle, there are nutrients that can be absorbed by meat, and pulling out the dead leaves too early may cause another leaf to wither quickly.

2. Don't excessively lure the root.

Seducing root is a very high-end topic. It probably means to attract the roots to grow deep into the soil by creating moisture at the bottom of the flowerpot. This is a good way to cultivate the root system of meat.

But if the meat itself is not much, such as a peach egg seedling, it may have only six or fewer leaves, and if she is lured to grow very long roots to look for water, several leaves may be consumed in a row.

In the worst case, she may even be dragged to death by her newborn roots. If you want to raise this kind of meat that can not be consumed, you should not excessively induce the roots, but first make sure that there is water in the location of the meat roots for her to use. In this way, we can reduce the consumption needed for rooting, first establish a balance of water revenue and expenditure, and lay a good foundation for the basin.

3. Fluvo-aquic soil is better than wet soil.

Wet soil makes the roots of the meat unable to breathe, which forces the meat to breathe through the leaves, which consumes more water in vain. On the other hand, Chaozhou soil can satisfy the desire of meat to drink water while breathing. So if there is still humidity in the basin soil, even if there is consumption, do not rush to water, make the basin soil very wet will often aggravate the consumption, or even the situation of foliage water.

4. Don't nurture yourself.

Some flower friends are afraid that the meat consumes the leaves, so they put the meat in a shady place to raise it, resulting in more consumption of the leaves. This is because the photosynthesis of meat will synthesize the organic matter necessary for rooting. If there is not enough light, these organic compounds will have to be extracted from the meat leaves, which will naturally accelerate the consumption of meat leaves.

The right thing to do is to bask in the sun properly. Only by letting the meat synthesize enough organic matter on its own, the meat will not use the reserves in the leaves.

Pay attention to the above 4 points, so that the consumption of meat leaves as little as possible.

Some flower friends want to ask again, if you take care of the meat according to the above, how long will it take to get through the pot period?

Hey, hey, good question. This is the most important topic in today's article: how can meat be regarded as a serving basin?

We often habitually call this period of time when meat is taken in a pot, just as it is a fixed period of time from planting to serving meat. If we have passed this stage, it is called taking a basin.

In fact, the truth is not what you think. As we have said before, meat is like a swimming pool that drains while draining water, while sunlight, soil moisture, temperature and the root system of meat are all the regulating valves of the swimming pool.

When the meat was first planted, the water in the swimming pool was in a state of decreasing. With the growth of the root system of meat, and our extra care of meat, the water absorption capacity of meat is gradually enhanced, and the water level in the swimming pool begins to rise gradually.

At this time, we can generally observe that the softened leaves gradually return to hardness, or there are obvious signs of growth in the leaf center and lateral buds.

We often observe that such signs are defined as the end of the labor period, but it is not. If you take the meat at this stage to the sun, it is very likely that their leaves will become soft and wilted again.

In fact, what we see in the basin is only in the environment of mild sunshine and sufficient water, the balance of nutrients in the meat body has reached a balanced point. If they are exposed to the hot sun, or lengthen the watering cycle, the balance they have just established will be broken again, and the water level of the swimming pool will fall again.

Therefore, the basin is not a fixed cycle, the basin will be done. The serving basin is just a state of balance. If the growth environment of the meat becomes bad, the balance will be broken again, and the meat will react again.

Only when the root system of the meat is fully grown and exercised, and the faucet of the swimming pool is much stronger than the drain, can the meat show indomitable vitality in a variety of harsh environment.

These are all the points for attention about the basin.

These precautions are not only effective for the meat in the bowl, but also applicable to all meat with poor root system.

If you find that you have raised a tree of meat for a long time, it will wilt if you bask in the sun too much, and watering it won't work. Or a tree always consumes leaves, but it is getting smaller and smaller recently. Then we can use what we have learned today to deal with them.

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