I Wonder....

bd1975

What effect watermelon juice would have on your plants during flower?

AzGrOw-N-sMoKe

not sure about w-juice..but i know there are plants to be used that you can leech the nutes from em an give that to your plants..just another organic system...probly less costly cause your self supplying the nutes...

btdt

For what purpose, bd1975???

To attempt to flavor the bud...or to raise the acidity of the soil?

greenpassion

OKAY bd1975.....now step away from the watermelons!

(Stick to the molasses, basic, simple, safe, & it works)

__________________
Theme song for this site


White Widow, $38.00

Rules for this forum explained.

bd1975

lol...I hear ya!!!But I did give some grape koolaid last time and they seemed to like it and I loved the color it turned the leaves...But, I'll not mess around w/ these...mazar and BB were to hard to get here...where I can almost see the light..guys I am sick and taking some meds that well...so if u see me going out there hollar..lend a hand...do something...lol

bd1975

YEAH flavor is where I was headed, I was thinking it's mostly water and since I've lived on them for the last few months. I kind'a associated the sweetness w/ the mollasses. Plus,I hate to throw anything away if I can some how make use of it..got no hogs and plenty of watermelon rinds.lol

bd1975

I honestly do not know alot of the things you do concerning chemicals and such. I was raised on a farm, we had 6 broiler houses and ran 2,500 head of hogs to market..so I mixed alot of chemials as we ground our own feed but It was a ton of corn, 500 lbs of soybeans, a coffee can of this and two of that. Also got a 20 acre lake thats been there over 60 years now and there's hogs there too!!!!

When and if u have time-why would water melon raise the acidity? It has acid like a tomatoe does?

the.fatman.cometh

grape koll-aid?!?!?!? What the? You gotta elaborate on this, my friend.
please

__________________

bd1975

Elaborate? I call it experimenting!!! Was'nt much kolaid, and I only used it in one tote. I could'nt taste it but the leaves turned this shade of deep purple. I read stuff on here and then think of different ways to do things, just like u and the inverted hydroponics. My grandpa was a hard taskmaster-I dug holes w/ a post hole digger when we had one that hooked to the tractor....those days are dead and stinking...I go the shortest safest way from point a to b. U got anything up-side down yet? This areo rocks for real...clones are 21 days today and look great.

btdt

here's a handy dandy chart for ya, bd. Might explain why some things were burned and some things were turnerd under on the farm...etc.

pH Values of Various Foods


VEGETABLES pH VEGETABLES pH Artichokes 5.6 Peas 5.8 - 7.0 Canned 5.7 - 6 Frozen 6.4 - 6.7 Asparagus 4 - 6 Canned 5.7 - 6.0 Canned 5.2 - 5.3 Dried 6.5 - 6.8 Buds 6.7 Pepper 5.15 Stalks 6.1 Pimiento 4.6 - 4.9 Beans 5.7 - 6.2 Potatoes 6.1 String 4.6 Tubers 5.7 Lima 6.5 Sweet 5.3 - 5.6 Kidney 5.4 - 6 Pumpkin 4.8 - 5.2 Beets 4.9 - 5.6 Radishes (red) 5.8 - 6.5 S 4.2 - 4.4 (white) 5.5 - 5.7 Canned 4.9 Rhubarb 3.1 - 3.4 Brussel sprouts 6.0 - 6.3 Canned 3.4 Cabbage 5.2 - 6.0 Rice (all cooked) Green 5.4 - 6.9 Brown 6.2 - 6.7 White 6.2 White 6.0 - 6.7 Red 5.4 - 6.0 Wild 6.0 - 6.4 Savoy 6.3 Sauerkraut 3.4 - 3.6 Carrots 4.9 - 5.2 Sorrel 3.7 Canned 5.18-5.22 Spinach 5.5 - 6.8 Juice 6.4 Cooked 6.6 - 7.2 Cauliflower 5.6 Frozen 6.3 - 6.5 Celery 5.7 - 6.0 Squash (all cooked) Chives 5.2 - 6.1 Yellow 5.8 - 6.0 Corn 6.0 - 7.5 White 5.5 - 5.7 Canned 6.0 Hubbard 6.0 - 6.2 Sweet 7.3 Tomatoes (whole) 4.2 - 4.9 Cucumbers 5.1 - 5.7 Paste 3.5 - 4.7 Dill pickles 3.2 - 3.5 Canned 3.5 - 4.7 Eggplant 4.5 - 5.3 Juice 4.1 - 4.2 Hominy (cooked) 6.0 Turnips 5.2 - 5.5 Horseradish 5.35 Zucchini (cooked) 5.8 - 6.1 Kale (cooked) 6.4 - 6.8 Kohlrabi (cooked) 5.7 - 5.8 FRUITS Leeks 5.5 - 6.0 Apples Lettuce 5.8 - 6.0 Delicious 3.9 Lentils (cooked) 6.3 - 6.8 Golden Delicious 3.6 Mushrooms (cooked) 6.2 Jonathan 3.33 Okra (cooked) 5.5 - 6.4 McIntosh 3.34 Olives (green) 3.6 - 3.8 Winesap 3.47 (ripe) 6.0 - 6.5 Juice 3.4 - 4.0 Onions (red) 5.3 - 5.8 Sauce 3.3 - 3.6 (white) 5.4 - 5.8 Apricots 3.3 - 4.0 (yellow) 5.4 - 5.6 Dried 3.6 - 4.0 Parsley 5.7 - 6.0 Canned 3.74 Parsnip 5.3 Bananas 4.5 - 5.2 FRUITS (contin.) pH MEAT, POULTRY pH Cantaloupe 6.17-7.13 Beef Dates 6.3 - 6.6 Ground 5.1 - 6.2 Figs 4.6 Ripened 5.8 Grapefruit 3.0 - 3.3 Unripened 7.0 Canned 3.1 - 3.3 Canned 6.6 Juice 3.0 Tongue 5.9 Lemons 2.2 - 2.4 Ham 5.9 - 6.1 Canned juice 2.3 Lamb 5.4 - 6.7 Limes 1.8 - 2.0 Pork 5.3 - 6.9 Mangos 3.9 - 4.6 Veal 6.0 Melons Chicken 6.5 - 6.7 Cassaba 5.5 - 6.0 Turkey (roasted) 5.7 - 6.8 Honey dew 6.3 - 6.7 Persian 6.0 - 6.3 FISH Nectarines 3.9 Fish (most fresh) 6.6 - 6.8 Oranges 3.1 - 4.1 Clams 6.5 Juice 3.6 - 4.3 Crabs 7.0 Marmalade 3.0 Oysters 4.8 - 6.3 Papaya 5.2 - 5.7 Tuna fish 5.2 - 6.1 Peaches 3.4 - 3.6 Shrimp 6.8 - 7.0 In jars 4.2 Salmon 6.1 - 6.3 In cans 4.9 Whitefish 5.5 Persimmons 5.4 - 5.8 Freshwater (most) 6.9 - 7.3 Pineapple 3.3 - 5.2 Sturgeon 5.5 - 6.0 Canned 3.5 Herring 6.1 - 6.4 Juice 3.5 Plums 2.8 - 4.6 DAIRY PRODUCTS/EGGS Pomegranates 3.0 Butter 6.1 - 6.4 Prunes 3.1 - 5.4 Buttermilk 4.5 Juice 3.7 Milk 6.3 - 8.5 Quince (stewed) 3.1 - 3.3 Acidophilus 4.0 Tangerines 4.0 Cream 6.5 Watermelon 5.2 - 5.8 Cheeses BERRIES Camembert 7.44 Blackberries 3.2 - 4.5 Cheddar 5.9 Blueberries 3.7 Cottage 5.0 Frozen 3.1 - 3.35 Cream cheese 4.88 Cherries 3.2 - 4.1 Edam 5.4 Cranberries Roquefort 5.5 - 5.9 Sauce 2.4 Swiss Gruyer 5.1 - 6.6 Juice 2.3 - 2.5 Eggs Currants (red) 2.9 White 7.0 - 9.0 Gooseberries 2.8 - 3.1 Yolk 6.4 Grapes 3.4 - 4.5 Egg solids, whites 6.5 - 7.5 Raspberries 3.2 - 3.7 Whole 7.1 - 7.9 Strawberries 3.0 - 3.5 Frozen 8.5 - 9.5 Frozen 2.3 - 3.0 BAKERY PRODUCTS pH Bread 5.3 - 5.8 Eclairs 4.4 - 4.5 Napoleons 4.4 - 4.5 Biscuits 7.1 - 7.3 Crackers 7.0 - 8.5 Cakes Angel food 5.2 - 5.6 Chocolate 7.2 - 7.6 Devil's food 7.5 - 8.0 Pound 6.6 - 7.1 Sponge 7.3 - 7.6 White layer 7.1 - 7.4 Yellow layer 6.7 - 7.1 Flour 6.0 - 6.3 MISCELLANEOUS Caviar (domestic) 5.4 Cider 2.9 - 3.3 Cocoa 6.3 Corn syrup 5.0 Corn starch 4.0 - 7.0 Ginger ale 2.0 - 4.0 Honey 3.9 Jams/Jellies 3.1 - 3.5 Mayonnaise 4.2 - 4.5 Molasses 5.0 - 5.5 Raisins 3.8 - 4.0 Sugar 5.0 - 6.0 Vinegar 2.0 - 3.4 Yeast 3.0 - 3.5 (a)pH values were derived from the following references:
Anon. 1962. pH values of food products. Food Eng. 34(3):98-99.
Bridges, M.A., and Mattice, M.R. 1939. Over two thousand estimations of the pH of representative foods. Am. J. Digest. Dis. Nutr. 9:440-449.
FDA Bacteriological Analytical Manual, 6th Ed. 1984. Chapter 23, Table 11.

January 1992
mow@cfsan.fda.gov