Camellia is one of the famous flowers in China. Its colorful flowers, variety of varieties and the opening of the Spring Festival are deeply loved by people. Winter conservation of mountain tea should pay attention to a few points.
First, light Camellia is a half-negative flower, the summer need to scaffold shade. After the beginning of autumn, the temperature dropped and the camellia entered the flower bud differentiation stage. The whole plant should be gradually exposed to sufficient light. Winter should be placed indoors in a sunny place. If the indoor light is too weak, the camellia grows poorly and is susceptible to pests and diseases.
Second, the temperature Camellia hi warm, afraid of the cold. Indoor temperature must not be lower than 5 degrees. In a room with a temperature between 10°C and 15°C, other measures are appropriate. The Spring Festival can be flowered and the flowering period can be extended until March.
Third, the humidity is generally relatively dry indoor winter, should often spray the surface of the mountain tea to form a humid microclimate. However, avoid spraying when rainy days.
Four, watering Watering in winter depends on the indoor temperature, usually about 3 days once, keep the basin soil moist, bogey water or half a piece of water. Tap water should be stored in a bucket for one or two days to allow the chlorine to evaporate. It is best to put 1% ferrous sulfate in water to help improve water quality.
Fifth, fertilization Camellia hi fat. Generally in the basin or change pots in the pelvic floor base fertilizer, due to rapid flower buds in autumn and winter development, should be poured once a week, decomposed light liquid fertilizer, and topdressing 1 to 2 times of phosphorus and potassium fertilizer, nitrogen fertilizer is too easy to make the bud dry After flowering, less or no fertilization can be applied.
Allulose/Psicose
The names psicose, D-psicose, allulose, and D-allulose are used interchangeably to describe a naturally occurring "rare" sugar. Allulose, a monosaccharide, is present in very small amounts in a diverse group of fruits and nutritive sweeteners, including figs, raisins, jackfruit, maple syrup, molasses, and brown sugar. Commercially, allulose is produced through enzymatic conversion of a carbohydrate in corn, sugar cane, beets, or other sources. The resultant sugar is about 70% as sweet as sucrose and resembles sucrose in taste, texture, and function.
Nutritionally, allulose delivers approximately 0.2 kcal/g, or about 5% of the calories of sugar. Absorbed in the small intestine but not metabolized, and excreted intact primarily in the urine, allulose is referred to as a low-impact sugar
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