Tuam Tshoj Supplier Pgr Cog Loj hlob Regulator 4 Chlorophenoxyacetic Acid Sodium 4CPA 98% Tc

Scope ntawm daim ntawv thov

P-chlorophenoxyacetic acid yog tus tswj kev loj hlob ntawm phenoxyl nroj tsuag nrog auxin kev ua. Nws yog tsuas yog siv los tiv thaiv kev poob paj thiab txiv hmab txiv ntoo, inhibit legumes los ntawm rooting, txhawb cov txiv hmab txiv ntoo, induce drupe-dawb txiv hmab txiv ntoo, thiab txhawb ripening kev loj hlob.

Txoj kev siv

Ua kom raug hnyav 1 gram ntawm sodium chloropenoxate, muab tso rau hauv lub khob dej (lossis iav me), ntxiv me me dej kub los yog 95% cawv, do tsis tu ncua nrog iav pas nrig kom txog thaum nws yaj tag, thiab tom qab ntawd ntxiv dej rau 500. ml, uas yog, los ua 2000 ml / kg ntawm cov tshuaj tiv thaiv lub caij nplooj zeeg. Thaum siv, nws raug nquahu kom dilute ib qho kev daws teeb meem nrog dej mus rau qhov xav tau ntawm kev txau, dipping, thiab lwm yam.
(1) Tiv thaiv kom tsis txhob poob paj thiab txiv hmab txiv ntoo:
① Ua ntej thiab tom qab 9 teev sawv ntxov, dip qhib zucchini poj niam paj nrog 30 mus rau 40 mg / kg ntawm kua tshuaj.
② Muab 30 mus rau 50 mg / kg ntawm cov tshuaj ua kua rau hauv ib lub tais me me, thiab muab cov paj dipped nyob rau hauv thaum sawv ntxov ntawm lub eggplant flowering hnub (daws cov paj nyob rau hauv cov kua tshuaj, thiab ces kov lub petals ntawm sab ntawm lub tais kom cia cov paj nyob rau hauv cov kua tshuaj, thiab ces kov lub petals ntawm sab ntawm lub tais. cov dej ntau dhau ntws mus rau hauv lub tais).
③ Nrog 1 mus rau 5 mg / kg ntawm cov tshuaj ua kua, tshuaj tsuag lub paj paj ntawm taum, tshuaj tsuag ib zaug txhua 10 hnub, tshuaj tsuag ob zaug.
④ Nyob rau lub caij nplooj zeeg caij nplooj zeeg paj, nrog rau 4 mus rau 5 mg / kg ntawm cov tshuaj kua, tshuaj tsuag paj, tshuaj tsuag ib zaug txhua 4 mus rau 5 hnub.
⑤ Thaum 2/3 ntawm cov paj qhib rau txhua qhov inflorescence ntawm txiv lws suav, tshuaj tsuag cov paj nrog 20 mus rau 30 mg / kg ntawm cov tshuaj kua.

⑥ Thaum lub sij hawm flowering ntawm grapes, tshuaj tsuag nrog 25 mus rau 30 mg / kg ntawm kua tshuaj.
⑦ Thaum dib poj niam paj qhib, tshuaj tsuag paj nrog 25 ~ 40 mg / kg ntawm kua tshuaj.
⑧ 3 hnub tom qab cov kua txob qab zib (kub) paj, tshuaj tsuag paj nrog 30 mus rau 50 mg / kg ntawm kua tshuaj.
⑨ Thaum lub sij hawm flowering ntawm poj niam dawb gourd, tshuaj tsuag lub paj nrog 60 ~ 80 mg / kg ntawm kua tshuaj.
(2) Txhim khu kev ruaj ntseg: 3 mus rau 10 hnub ua ntej sau qoob ntawm Suav cabbage, xaiv ib hnub tshav ntuj, nrog 40 mus rau 100 mg / kg ntawm kua tshuaj, tshuaj tsuag los ntawm hauv qab mus rau hauv paus ntawm Suav cabbage, nrog nplooj ntub thiab cov kua tshuaj tsis yog dripping, yuav txo tau lub sij hawm cia ntawm Suav cabbage nplooj.

Cov teeb meem xav tau kev saib xyuas

(1) Tsis txhob siv zaub 3 hnub ua ntej sau qoob. Nws muaj kev nyab xeeb dua los siv ntau dua 2, 4-poob. Siv cov tshuaj tsuag me me (xws li tshuaj tua kab mob hauv lub caj pas) txhawm rau txhawm rau cov paj thiab tsis txhob txau ntawm cov tua thiab tua. nruj me ntsis tswj qhov ntau npaum, concentration thiab lub sij hawm ntawm cov tshuaj tiv thaiv kev puas tsuaj rau cov tshuaj.
(2) Tsis txhob siv tshuaj rau hnub kub, kub thiab nag los tiv thaiv kev puas tsuaj rau tshuaj. Tsis txhob siv tus neeg sawv cev no rau cov zaub tshwj xeeb.

Kev cia khoom

Cia tej yam kev mob 0-6 ° C; Foob thiab lub khw muag khoom qhuav. Warehouse cua cua thiab tsis kub kom qhuav; Khaws thiab thauj khoom sib cais los ntawm cov khoom siv raw khoom.

Txoj kev npaj

Nws yog tau los ntawm condensation ntawm phenol thiab chloroacetic acid thiab chlorination. 1. Condensation lub melted phenol yog tov nrog 15% sodium hydroxide tov, thiab chloroacetic acid aqueous tov yog neutralized nrog sodium carbonate. Qhov ob yog sib xyaw rau hauv cov tshuaj tiv thaiv lauj kaub thiab rhuab rau reflux rau 4h. Tom qab cov tshuaj tiv thaiv, ntxiv hydrochloric acid rau pH ntawm 2-3, do thiab txias, crystallize, lim, ntxuav hauv dej khov, qhuav, phenoxyacetic acid tau txais. 2. Chlorination Mix phenoxyacetic acid thiab glacial acetic acid kom yaj, ntxiv iodine ntsiav tshuaj, thiab tshem tawm cov tshuaj chlorine ntawm 26-34 ℃. Tom qab qhov kawg ntawm chlorine, muab tso rau hmo ntuj, hnub tom qab hauv dej txias crystallization, lim, ntxuav nrog dej kom txog thaum nruab nrab, qhuav cov khoom tiav.