have you ever wondered if different type of nitrogens could be the reason why your
flowers taste bad at the end of your grow well in this video we're going to get into it you're
here with Mark boutwell at perfectgardens.com please remember to like share and subscribe we
got our 2.99 membership and we have a VIP if you need a little more one-on-one link down in
the description I just want to say thank you so much for Tommy for asking this question hey Mark
love your videos man question I was at my local hydroponics store the other day and the guy behind
the counter told me that ammonium nitrate makes these plants taste bad is that true short answer
in my opinion I would say yes and this is why okay so in this video we're not going to break down
where these nitrogens are derived from although we are going to talk about the chemical composition
so you can actually see on the molecular level and whether it's positive charges negative charges
that there is actually a difference and this is something that we all as Growers really need to
comprehend that there is a difference and on a microbiology level these guys can see and when
I say these guys that meaning the bacteria and the fungi living all this living biology can actually
see because these molecular atoms are are at their eye level right if you had two strawberries in
front of you what are the characteristics of that straw barrier that's going to make you want to
reach out and grab one versus the other and eat it it could be size it could be color it could
be shape the issue is though is that after you reached out and took a bite of it it's already too
late you're already chewing into that nutrition of some level is going into your body the only time
you're going to actually know the difference is if you take the time to actually grab the other
strawberry and see if there is a taste difference giving that other strawberry that has a different
characteristic maybe it didn't look as nice maybe it was smaller maybe it was bigger who knows only
at that point us as human beings could act we can actually know the difference between these two
strawberries stories and really realize like WOW one's really favorable and the other one's kind
of dull why are those two strawberries different well on a microbiology level all these bacterias
can see these strawberries right and they're actually also susceptible to the same issues
who are susceptible to they're going to get attracted to certain types of characteristics
like nitrogen these bacteria will go out and retrieve thinking they're the same thing okay
so let's go ahead and quickly just break down the importance of nitrogen and this whole process so
nitrogen is responsible really for creating amino acids and amino acids will create protein so what
are amino acids what are proteins amino acids are just single individual acids right and if
you accumulate more than 20 amino acids in a single chain that will create a protein
chain these protein chains are used to create the DNA right the DNA goes on to create leaves
stems and develops the characteristics of that phenotype or genetics or quatrophores whatever
you want to use although nitrogen is a gas and I actually just created another video about nitrogen
if you haven't checked it out please do so it actually goes way more into depth I am going to
be repeating a number of things from that other video just to answer this question Tommy actually
just asked this question right after I finished the other one so I thought I'd be more specific
on this one nitrogen to be available to plants has to go through something called a nitrogen cycle
and through this nitrogen cycle it is nitrogen fixation assimilation modification nitrification
and denitrification so what does this all mean well the nitrogen fixation and assimilation is
where the nitrogen actually gets fixed and when it says fix it means something's holding on to
it that that gas has been absorbed and it's no longer a gas it's a different a different chemical
composition as you can see over here I made this green and this one red because this is the natural
pathway of nitrogen to make it available to your plants in different forms but it has to go through
this pathway before different nitrogens can actually be taken up into the plant I put these
down here because these are man-made chemicals that do not follow the natural pathway ammonium
nitrogen nitrate nitrites ammonia all these can also be made by man and once they get altered
they become a synthesized chemical okay so let's go back over here nitrogen fixation assimilation
so nitrogen will get fixated initially Naturally by two separate ways the first way is going to be
by lightning storms and this is actually like a quick release nitrogen the bacteria is more
of a slow release nitrogen so the nitrogen how it follows its fixation and assimilation so when you
have a lightning bolt lightning will split the atoms and will make nitrogen and oxygen combine
together very quick creating nitrogen dioxide at this point it will combine to water creating
nitric acid and at this point the rain is falling down with nitric acid that type of nitrogen is
immediately available to the plant that's why when it rains the hillsides become green immediately
because that is a fast release nitrogen and when the plants take it up that's the assimilation part
so I should have actually moved the nh03 more over here because it's the simulation portion the other
way the nitrogen gets fixated is through bacteria so bacteria will absorb it creating ammonia and
right here as you can see these bacterias are absorbing the nitrogen and through ammonia the
simulation process happens and we're talking about the chemical composition side this is also where
scientists go in and try to say hey this is the exact same thing which at times if it is ammonia
I would say okay sure go ahead you know I mean it's like I cannot I'm not a scientist I really
they can't tell exactly but I do think that this is a cheap way of providing food it's like going
to a sedan restaurant every single night obviously sit-down restaurants are much better than going to
McDonald's every single night although having a really good home-cooked meal is a lot better
than having a sit-down restaurant and that's kind of how like I like to make these comparisons when
you use bacteria these bacterias are creating a homemade meal for your plants when you are
just giving ammonia or the higher nitrogens like ammonium nitrogen and again I'm really
specifically talking about these two when Growers and scientists actually give the plants these two
specific nitrogens they're doing a much better job for the microbiology because this is actually the
type of nitrogen your microbiology can still eat and enjoy like we said again right you're
sitting down at a restaurant eating that the food was better prepared and slightly a little
bit better quality than going to McDonald's and you really have to think about this right a lot
of us don't really see the impact of eating at McDonald's so well actually if you watched that
documentary with the guy that goes Supersize Me I think it was right he went to McDonald's
for 30 days what happened to him got extremely overweight yeah is he still alive of course he
is but what is the well-being or the quality of life that's where it gets reduced and we can see
that just over a course of 30 days of what what can happen to him Bonnie well in this situation
when you're giving these types of nitrogens which that's what you do you see urea that's what you're
doing you are bypassing all the microbiology and you're making something immediately available to
the plant and you're really not even bypassing the micropology it's because the microbiology
doesn't want to eat it they recognize it for what it is and says Ah it's kind of rotten
I'm gonna walk away from this and the issue with that is when all the microbiology walks away and
the fungi no longer really have have a purpose because the fungi does the a modification right
it's holding on to the ammonium the nh4 plus and it's converting it into nitrites and nitrates but
through this entire cycle it's actually more of like a once again a slow release for this
nitrogen and the major issue with using salt-based fertilizers is that these salts are water soluble
all these other chemical compositions their wallet are soluble through ion exchanges all this other
fertilizer is immediately available because it's water soluble and the issue with this is
that plants don't take up fertilizer that quickly using a fertilizer-based technique you kind of
have to keep Force feeding your plants and keep providing nutrients as the plants are taking up
water so the plants survive with microbiology things are getting captured they're getting
processed they're getting accumulated which is the reason why I'm actually going to come over
here and show you the molecule of chlorophyll and what's really interesting about chlorophyll and
the human blood cells they're they're actually similar in their chemical composition the only
difference is that the one Center molecule is magnesium and the human blood cell it is iron
but the rest is all the same and that's why when you're using blood meal bone meal all these other
things they have different types of nitrogen or phosphorus or calcium because of the certain types
of deposits that get accumulated in different parts of these animal body parts this is also
a little key insight to understanding more about magnesium and the significance around magnesium
and why magnesium will pop up in your cocoa grows or throughout your entire grow and is always why
it's always like that additional bottle they always push right well it's because everything
binds to magnesium so what you have right here is you have you have 55 carbons you have 70 hydrogens
you have of six oxygens four nitrogens and one magnesium molecule so right here this center part
is the Magnesium then these four right here are the nitrogen the blue these Reds right here are
the oxygens and then the gray and the blacks are either your carbon or your hydrogen and when all
these things accumulate you have the ability for chlorophyll to take place and what's chlorophyll
chlorophyll is the exchange of carbon dioxide and water and when light hits it sugars different
crystalline structures and oxygen get released and when you go back in the opposite direction it's
actually the same formula in opposite direction for respiration again right plants take up CO2
and they give us backs oxygen so right here once again the so these two parts is you're fixing it
you're using it you're storing it that's what the fungi do they retrieve it and they hold on
to it until the bacteria can process it and then the denitrification is where nitrogen becomes
cast again and this is also where you end up having dead spots because the only real
two ways for nitrogen to become gas is for it to evaporate back into the atmosphere through
water vapor is evaporating and coming back into the atmosphere or through a fire so the last and
final piece is really understanding the bacteria right the bacteria are the catalysts they create
the coenzymes that make minerals available to the plant so once again guys bacteria produce coenzyme
so it's not just that bacteria is fixating holding on to the nitrogen but in addition to that it's
creating coenzymes additional coenzymes things that creates a catalyst Catalyst that speeds
things up so it creates these coenzymes that makes your other minerals available to those
plants and allows those minerals trace minerals to actually be processed so in your soil system
you have billions of bacteria working for you and you have millions of fungi when you you
use these other types of nitrogens it creates an environment for your bacteria to get shut down it
says hey if you're not going to use me I'm just going to sit here and wait until you want to use
me then your fungi Colony begins to get destroyed and before you know it there's nothing to hold on
to these nitrates which leads you back into your water system and because you are providing these
nitrogens to your plant and your plants do look green and look healthy you don't realize
that other minerals and their coenzymes are Never Getting produced because your plant looks green if
it looks green what's wrong with it right well all those other coenzymes and all those other minerals
is the buffet right it's what's going to allow your plant to get really healthy and to be able
to access that higher terpene profile and it's not until you begin to examine the terpene profile at
the end of your grow do you begin to realize how healthy your actual plant was through the entire
growth cycle and and because we all know terpenes are flavor you having less terpenes will end up at
some point affecting your taste a lot of people don't have any taste so they can't really tell
the difference most of our senses are have been deadened down in our society so again we're just
kind of used to going to McDonald's and not really knowing the difference between higher quality food
although once you bite into a delicious strawberry from that point into the future you'll always
have a reference point to knowing top shelf quality from lower quality please remember
to like share and subscribe I hope you enjoy this video have a great grow everyone [Music]
okay so real quick as we look at these prize we're going to jump down very Bond where it
says open sesame Beastie Bloom and cha ching as you can see right here that none of these
products overlap you you use the open sesame first I added they recommend a quarter teaspoon
per gallon then you jump over to obesity blooms and remember so right now you're in
the first three weeks of the flower is when you used open sesame you got to think about
it right their marketing is open sesame so starting those flowers these steep looms is
to really get those flowers going as their marketing thought process and so for there
you'll use the Beastie boobs again at a quarter a teaspoon per gallon for about two weeks or weeks