Properties of humic acid
Basic properties of humic acid ,firstly need to make clear Humic acid is a mixture of amorphous, multi-molecular substances that are currently unknown to its true molecular structure. It is usually in the form of a black or brown colloid. It has a gel-like shape with a shell fracture when dried. The density is between 1.330 and 1.448 g/cm3.
It has a large specific surface area and is as non-tacky as water under dilute solution conditions. The following are some of the basic properties of humic acid.
These extracting agents are generally classified into basic substances (such as KOH, NH4OH, NaCO3, Na4P2O7, etc.), neutral salts (NaF, Na2C2O4), weakly acidic substances (such as oxalic acid, citric acid, benzoic acid, etc.), organic solvents (such as Ethanol, ketones, pyridine, etc.) and mixed solutions (NaOH and Na4P2O7).
Colloidal properties Humic acid is a hydrophilic colloid. It is a true solution at low concentrations and has no viscosity. At high concentrations, it is a colloidal solution or dispersion system that exhibits colloidal properties.
When an acid or a high concentration of a salt solution is added, coagulation can be caused. Generally, dilute hydrochloric acid or dilute sulfuric acid is used, and when the pH of the solution is maintained between 3 and 4, the solution can quickly precipitate a flocculent precipitate after being stopped.
Increase the utilization of nutrients in soild
Humic acid also has certain chelation and complexation properties, and can react with metal ions and hydrated oxides, so that plants can more effectively use the nutrients in the soil; not only that, foliar application of humic acid can affect the stomata Open and close, so that the crops can better withstand environmental conditions such as high temperature and drought. Etc., humic acid is multi-faceted and balanced for crop resilience. From soil to crop itself, from abiotic stress to various types of biotic stress, from germination to fruiting, it can effectively and safely help crops resist bad habits.