raising and lowering ph

[ganjah shaman]

D. Flower Scent

Floral scent is an important and fascinating character of floricultural crops, and is one of the most important consumer traits for cut flowers. Many modern cut flower varieties have little or no scent. This is because there is a negative correlation between postharvest vase life and fragrance. Flower breeders have placed a high priority on selection for good vase-life, so selecting out well- perfumed varieties (Gudin, 1995).

What is known of the chemistry and biochemistry of scent has been reviewed recently by Aharoni et al. (2006), Schnepp and Dudareva (2006), and Pichersky and Dudareva (2007). The terpenoids produced in flowers included the essential oils that are important to the perfume industry and the ability to manipulate the type, concentration, and ratios of these compounds may also be a beneficial application of gene-technology in floricultural plants in the future, as flower species are the main source of oils for perfumes. Genes that regulate that biosynthesis of compounds related to scent are starting to be identified. An example is the ODORANTI gene from petunia (Verdonk et al., 2005).

One function of floral scent is to attract pollinators (Pichersky and Gershenzon, 2002), and recent studies indicate that some volatile compounds attract natural predators of herbivores, or repel herbivores (Bennett and Wallsgrove, 1994). The same volatiles play an important role as antimicrobial compounds or act as signals that activate disease resistance. Floral scent is a mixture of various volatile compounds such as terpenoids, phenylpropanoids, benzenoids, and fatty acid derivatives. Bouwmeester (2006) has provided an overview of the successf

Source: Critical Reviews in Plant Sciences

 

[DiscoBiscuit]

The re-introduction of perfume into varieties which have no scent, or the transfer of scent from one species to another is an intriguing potential application of genetic modification (Lewinsohn et ai, 2003; van Schie et ai, 2006; Zuker et ai, 2002).

Oh, so you're a genetic physicist, performing genetic modification in the laboratory? Why didn't you say so? I thought you were just a stoner pouring fruit juice into your soil. (You ARE pouring fruit juice in yer water... right?

So what's your favorite brand of electron microscope?

Flavonoid Biosynthesis Pathway

The water-soluble flavonoids are the most common pigments in flowers and are responsible for a range of colors from yellow to red to violet to blue. Flavonoids absorb UV-B and thus can protect plant organs from UV-damage (Ryan et al., 2001). Flavonoids are also antioxidant and scavenge radicals that are formed from various biotic and abiotic processes. It is this antioxidant activity that is thought to have a role in supporting human health and well- being. Some flavonoids are also inhibitory to insect feeding and they play a role in interactions with microorganisms (Harborne and Williams, 2000).

The flavonoids are secondary metabolites, and have a C6-C3-C6 structure derived from the phenylpropanoid pathway. The flavonoids are classified into dozens of groups depending on their structure. Among these groups the chalcones, aurones, anthocyanins, flavones, and flavonols are the major compounds contributing to flower color. Flavones and flavonols are almost colorless to the human eye but they may form complexes with anthocyanins. This complex formation causes a bathchromic shift (bluer and deeper color) to the anthocyanin molecules in the complex. For this reason flavones and flavonols are described as co-pigments (Goto, 1987). Flavonoids are synthesized and glucosylated in the cytosol and then transported to vacuoles, where the acidic conditions stabilize the colored anthocyanins. Since the biosynthetic pathway and the enzymes involved in the flavonoid biosynthesis pathway have been reviewed (Forkmann and Heller, 1999; Grotewold, 2006; Tanaka et al., 2006), a brief summary of the biosynthesis of the important chemicals is provided here. The part of the flavonoid biosynthesis pathway associated with flavonoid-based pigment accumulation in flowers is provided at Figure 2.

C

So? You can stick queen anne's lace in die and change it's color, big deal.

I tell ya what, stop ferking around in this thread and take your findings to the nutes and ferts forum. But don't forget:

your findings that terpinoids are absorbed through the roots and leaves...

your own tests (including control group)

pictures of your grows, smoke reports and analysis that indicates you're onto something. Otherwise, you're not much past the idea phase and have no basis for "knowing" your right.

 

[DiscoBiscuit]

Post all the stuff you want, gs. NONE of it backs your assumption that your fruit juice will produce fruity weed. You're not even addressing your topic. You're just posting a bunch of stuff from a google search.

Here's an idea, stop wasting your time citing stuff you didn't declare. Wait until you find something that backs your idea that plants USE (absorb) terpenoids. The closest you came to proving that plants absorb terpenoids is stuff about harvesting and laboratory manipulation of flavinoids. In other words, you're not even in the ballpark.

 

[ganjah shaman]

The flavor and fragrance industry is a composite of four closely inter-related and overlapping business sectors (Figure 1). Essential oils and other natural extracts are usually defined as aromatic materials obtained from botanical or animal sources by distillation, cold pressing, solvent extraction or maceration. Essential oils represent complex aroma mixtures of potentially hundreds of chemical constituents. Aroma chemicals are organic compounds with a defined chemical structure. They are produced by organic or biocatalytic synthesis or isolated from microbial fermentations, plants or animal sources, and are used to compound flavors and fragrances. Flavor blends and fragrance blends are complex formulations of aromatic materials such as essential oils and their natural derivatives as well as aroma chemicals containing up to 100 constituents. Formulated flavors are used by the food and beverage, tobacco and pharmaceutical industries, while formulated fragrances are used to give pleasant scents to fine fragrances, personal care and household produ

 

[ganjah shaman]

Today, due to the high cost or lack of availability of natural flavor extracts, most commercial flavorants are ‘nature-identical’, which means that they are the chemical equivalent of natural flavors but are chemically synthesized, mostly from petroleum-derived precursors, rather than being extracted from the source materials. Because chemical synthesis often uses environmentally unfriendly production processes such as heavy metal catalysts, and crude oil represents a limited source, it is desirable to switch to bioproduction, including the extraction from natural sources, de novo microbial processes (fermentation), and bioconversion of natural precursors using micro-organisms or isolated enzymes (Guentert, 2007).

 

[ganjah shaman]

From the chemical perspective, flavor molecules constitute a heterogeneous group of compounds, with straight-chain, branched-chain, aromatic and heteroaromatic backbones bearing diverse chemical groups such as hydroxyl, carbonyl, carboxyl, ester, lactone, amine, and thiol functions. More than 700 flavor chemicals have been identified and catalogued (Surburg and Panten, 2005; http://www.flavornet.org/index.html). Most are from various plant sources of diverse plant families and are major constituents of essential oils. The biosynthetic pathways of important plant volatiles have been traced back up to intermediates of primary metabolism (Croteau and Karp, 1991). It has been shown that carbohydrates, fatty acids and amino acids represent the natural carbon pools for flavor compounds, which can also be liberated from their polymers (Figure 2).

 

[redbudduckfoot]

you guys are crackin me up. ther have been a few threads that have made me laugh out

loud but this one takes the cake. thanks guys. this thread mixed with some chemdog IBL

and i cant stop laughing.

im gonna do a side by side w my sour ibls. im gonna add banana puree to one plant, see

what happens.

14 fck'n pages and worth every minute.

 

[DiscoBiscuit]

add some Bacardi with that fruit juice... you can smoke your cocktails

 

[ganjah shaman]

organic concentrated fruit juice,acts just like a carbload,much like molasses,its administered the old fashioned way into the soil medium,the carbon molecules attach to the n and bond with the water,the plant absorbs many directly and the rest get to it through the micro heard,db you dont have a clue,shut the hell up blog whore and get off my post

 

[whodair]

shut the hell up blog whore

what the hell do my prices have to do with anything you cheap slut

 

[DiscoBiscuit]

lol

 

[ganjah shaman]

The synthesis of more complex molecules from simpler ones in cells by a series of reactions mediated by enzymes. The overall economy and survival of the cell is governed by the interplay between the energy gained from the breakdown of compounds and that supplied to biosynthetic reaction pathways for the synthesis of compounds having a functional role, such as deoxyribonucleic acid (DNA), ribonucleic acid (RNA), and enzymes. Biosynthetic pathways give rise to two distinct classes of metabolite, primary and secondary. Primary metabolites (DNA, RNA, fatty acids, α-amino acids, chlorophyll in green plants, and so forth) are essential to the metabolic functioning of the cells. Secondary metabolites (antibiotics, alkaloids, pheromones, and so forth) aid the functioning and survival of the whole organism more generally. Unlike primary metabolites, secondary metabolites are often unique to individual organisms or classes of organisms. See also Enzyme; Metabolism.

The selective pressures that drive evolution have ensured a diverse array of secondary metabolite structures. Secondary metabolites can be grouped to some extent by virtue of their origin from key biosynthetic pathways. It is often in the latter stages of these pathways that the structural diversity is introduced. All terpenes, for example, originate from the C5 (five-carbon) intermediate isopentenyl pyrophosphate via mevalonic acid. The mammalian steroids, such as cholesterol, derive from the C30 steroid lanosterol, which is constructed from six C5 units. Alternatively, C10 terpenes (for example, menthol from peppermint leaves) and C15 terpenes (for example, juvenile hormone III from the silk worm) are derived after the condensation of two and three C5 units, respectively, and then with further enzymatic customization in each case. See also Cholesterol; Organic evolution; Steroid; Triterpene.

 

[Blueshark]

lowering ph naturally..

lowering ph naturally..

For what its worth, My well water has a ph of 7.6
I use 1 tsp of apple cider vinegar per gallon and it drops it to 6.3
That's about as natural as you can get.

 

[whodair]

For what its worth, My well water has a ph of 7.6
I use 1 tsp of apple cider vinegar per gallon and it drops it to 6.3
That's about as natural as you can get.

plus you can marinade and douche with it !!

 

[ganjah shaman]

sure man i totally agree but do your plants take on an apple cider smell,all are juice is concentrated just like molasses,except for melons most fruit has a low pH,so in order to apply the mix you have to balance your pH,this is so that your plant can absorb nuets directly and so the micro heard will have easily accessible nutrients..the thing with terpenoids is that they dont break down before the are absorbed,and the thing with cannabis is that it has the ability to assimilate these compounds readily,in time the terpenoid will become part of the plants dna this usually take about 16 generations of propagation,this is an evolutionary trait the the cannabis plant has built into it.Like i said db dosnt have a clue,and he jumped in both feet and now he is wallowing in his own fecal matter,he should try to use it for fertilizer instaed of swimming in it.

 

[DiscoBiscuit]

yeah, dog chit and cat urine sounds like some great ferts

I'll get a diesel generator going in the grow room and develop a polyhybrid.

I'll call it shit for brains.

 

[ganjah shaman]

Substituted 4-hydroxy-3(2H)-furanones and the pyrone maltol constitute an uncommon group of flavor molecules with exceptional low odor thresholds. Furanones have been detected in a few plant species in which they are emitted only by the fruits. Maltol has been isolated from the bark and leaves of Larix deciduas, Evodiopanax innovans, Cercidiphyllum japonicum and four kinds of Pinaceae plants (Tiefel and Berger, 1993). Incorporation experiments using labeled precursors revealed that d-fructose-1,6-diphosphate is an efficient biogenetic precursor of furaneol. In strawberry (Fragaria × ananassa) and tomato (Solanum lycopersicum), the hexose diphosphate is converted by an as yet unknown enzyme to 4-hydroxy-5-methyl-2-methylene-3(2H)-furanone, which serves as the substrate for an enone oxidoreductase recently isolated from ripe fruit (Klein et al., 2007; Raab et al., 2006). A highly similar sequence was identified in an EST collection for pineapple (Ananas comosus), another species which produces furaneol in its fruits. In strawberry, furaneol is further metabolized by an O-methyltransferase (FaOMT) to methoxyfuraneol (Wein et al., 2002). An ortho-diphenolic structure was identified as a common structural feature of the accepted substrates, and is also present in the dienolic tautomer of furaneol. Genetic transformation of strawberry with the FaOMT sequence in the antisense orientation, under the control of a constitutive promoter, resulted in a near total loss of methoxyfuraneol, demonstrating the in vivo methylation of furaneol by FaOMT (Lunkenbein et al., 2006). However, the reduced level of methoxyfuraneol was only perceived by one third of the volunteer panelists, consistent with results obtained by aroma extract dilution assays. Norfuraneol and homofuraneol have been identified in tomato and melon fruits, respectively, but their biogenetic pathways and that of maltol remain unknown (Schwab and Roscher, 1997). However, studies in tomato and yeast have identified phosphorylated carbohydrates as potential precursors of the furanones (Hauck et al., 2003; Sasaki et al., 1991).

 

[kmk420kali]

I dare you to reply in your own words...this cut and paste shit is getting old--

 

[Mitakoye Oyasin]

pretty interesting I think. Wish we could start a genetic manipulation facility implantin genes and shit. Then again, I enjoy searchin hundreds of seeds until I find a good mom and doin it again and crossin em up and just keep doin it. Since '87 baby. But wouldnt it be cool to go in there take that gene out of that first batch of hundred and implant it into the second...instead of crossing and breeding in everything good and bad from the awesome mom just take the awesome gene and add it...I mean they do it to flowers...we just need the facilitys and eqipment is all I think. advancement of the herb is my passion...my life. I was in arcata today by the way gs just didnt feel right about asking around for gs ya know, like I said I'm a loner but if ya think you know who I am just holler at me next time u see me, I would like to kick it with ya just Im not one to associate with a lot of peps in town I just come in and get back out, I cant stand to be away from my medicine for long, I just freak out lol....got me a pog at hprc today to experiment with, never grown this strain or any strain from a dispensary figured Id give it a try. I been growin deep southern landrace strains local to my area at the time mixed with a little amsterdamn shit that came from the seedbanks, havent really messed with many local strains cause everyones got em but I find that I can get better quality selecting my own. Then again, I damn sure will jump on that killer cut anytime I get a chance, lol.
Do u realy know and experiment with this stuff your quoting or just read a lot???

 

[greenmatter]

For what its worth, My well water has a ph of 7.6
I use 1 tsp of apple cider vinegar per gallon and it drops it to 6.3
That's about as natural as you can get.

good, clear, solid post, but you said apple. do you really think he needs any encouragement at this point ?