Indoor Advanced Nutrients, Raw Ingredient List

[wg]

http://www.advancednutrients.com/hydroponics/calc/Nutrient-Calculator-Raw-Ingredients-List.pdf

Not sure if anyone has seen this before, I sure didn't when I was looking at their calculator. Some interesting takeaways are the "proprietary blend" sprinkled through out parts where they don't want to share more information. Like some of their basic bud boosters and one of their flushes.

Another interesting takeaway is the organics, like Organic Bud Candy is;

"Glucose, Maltose, Ribose, Galactose, Xylose, Potassium
Sulfate"

A lot of people say you can get the same benefit from Molasses, but that's a much broader spectrum of sugars.

Glucose = broad word for sugar, can be derived from most things, incl Molasses

Maltose = malt sugar, or better known as beer sugar, it's used in brewing beer, NOT in Molasses

Ribose = I can't find much on as to where it's generated in nature but it is an organic compound.. Check this out from livestrong;

Ribose is generated naturally in the body. It is a sugar that affects energy production and delivery to cells as part of the adenosine triphosphate, or ATP, process. Additionally, ribose is a key ingredient in ribonucleic acid, called RNA, which is a critical component of the body's ability to generate cells in combination with DNA. Because of the many properties of ribose, medical research has studied its use as a therapy for certain conditions.

Whether or not it's beneficial in plants, I have no clue. Whether it's target is the microbes or the plant, again I have no idea.. would love input on this.. but again, there's no way this is in Molasses.

Last sugar (not bothering with the P) is Xylose = wood sugar, it can be found in other things like corn cobs (very little in corn syrup), pecan shells and straw (things that are kind of like wood in nature).

Now Xylose is supposed to be a "carb" as Bud Candy is a "carbo-load", while plant physiology is different than that of humans, Xylose rates a 7 on the glycemic index for humans where Glucose rates 100.

Here's some "human" information on Xylose;

"Xylose is safe for use in foods. It is antibacterial and antifungal and contains natural healing agents."

Also, Xylose's synthetic form is Xylitol which is in a lot of sugar free gums and artifical sweeteners you can find in the supermarket.

So now, while I have my bag seed brigade (I think I'm up to 6 or 7 random plants in my HPS closet now) I'm thinking of making my own carbo load with a bunch of different sugars.. PPM will be the difficult part.. :joint:

Thoughts, suggestions, conversation always appreciated!

 

[wg]

I figure one time doesn't hurt..

 

[Red eyed c]

Well if your gonna give it a try, I'm gonna tag along mate :thread: it would be interesting to see how your own mix stacks up against a shelf product.i bet you can make your own for a pretty cheap price too bro.:group:

 

[Eekman]

Yeah me too, I wanna see,

I found some stuff on this. and Maltose-the combining of two starches to create sugars, or somethin' like that. Fine, you did the homework on that, Good Job by the way.

Okay suppose you add yeast into the deal. What I read was that in converting two starches into sugars with yeast creates HIGH amounts of Carbon Dioxide. Not that this is new stuff, brewers have known this for years.

And we know Our beloved plants really enjoy lots of Carbon Dioxide.

Something to think about in the analytical always going and thinkin' briain of yours WG2.

Just my two cents, and thinking logically, not scientifically.

Eek

 

[knowboddy2]

So many half-truths here...

Let's see, where to begin. Well first up yeast doesn't do jack to starch. Yeasts break down SUGARS.

You don't make sugars by combining starches. Starches are larger and more complicated than sugars. Think about it this way: Does our digestive process put things together or take them apart? Obviously, it breaks things down into simpler pieces. Take a saltine cracker, chew it up, and then keep it in your mouth without swallowing. Just let your saliva work into it and the enzymes in it start their job of breaking it down. Crackers are mainly starch... and then after awhile it starts to taste sweet. Why? Those enzymes are converting the starches into sugars.

The same process happens when grain is malted PRIOR to the brewing of beer. If you just dumped starchy grain into a brew pot you wouldn't get beer - the yeast would have nothing to eat. You have to malt the grain first, convert the starches to sugars, and then mash them to extract the sugars... well there's a whole process to it that is too long to really get into here.


None of this has anything to do with plants. The mechanisms by which plants can utilize carbohydrates is completely different than how yeast does it.