. Fig. 222. — A convenient arrangement for mixiiif", Bordeaux mixture. After Vermont Agr. Exp. Sta. Instead of diluting to the final volume at this point, it is somewhat desirable to add just enough water to prevent drying out and to allow the mixture to cool before the further addition of water. This procedure permits further slaking, which results in a noticeably creamier stock solution, with fewer particles of unslaked lime to clog the nozzles. The common method in use in making Bordeaux mixture in the field has been to dilute the required quantities of copper sulfate and lime separate
. Fig. 222. — A convenient arrangement for mixiiif", Bordeaux mixture. After Vermont Agr. Exp. Sta. Instead of diluting to the final volume at this point, it is somewhat desirable to add just enough water to prevent drying out and to allow the mixture to cool before the further addition of water. This procedure permits further slaking, which results in a noticeably creamier stock solution, with fewer particles of unslaked lime to clog the nozzles. The common method in use in making Bordeaux mixture in the field has been to dilute the required quantities of copper sulfate and lime separately to half the final volume
Size: 2644px × 1890px
Photo credit: © The Bookworm Collection / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookauthorstevensf, bookcentury1900, bookdecade1920, bookyear1921
