Urea Biochemistry

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UREA

Urea biochemistry is a white crystal and is a product of animal protein metabolism.

Appearance: Colorless or white needle shaped or rod-shaped crystals, industrial or agricultural products are white with slightly reddish solid particles, odorless and tasteless. The nitrogen content is about 46.67%.

Boiling point: 196.6 ° Cat760mmHg.

Refractive index: n20/D 1.40.

Flash point: 72.7 ° C.

Density: 1.335.

Melting point: 132.7 ℃.

Water solubility: 1080 g/L (20 ℃).

Solubility: soluble in water, methanol, formaldehyde, ethanol, liquid ammonia, and alcohol, slightly soluble in ether, chloroform, and benzene. Weakly alkaline.

Urea biochemistry Purpose:

It can be used in large quantities as a raw material for the production of various products such as melamine, urea formaldehyde resin, hydrazine hydrate, tetracycline, phenobarbital, caffeine, reduced brown BR, phthalocyanine B, phthalocyanine Bx, monosodium glutamate, etc.

Adjust the amount of flowers

In order to overcome the problem of large and small years in apple fields, during the period of small years, spraying 0.5% urea solution on the leaves 5-6 weeks after flowering (the critical period for apple flower bud differentiation, where new shoot growth slows down or stops, and leaf nitrogen content shows a decreasing trend) can increase leaf nitrogen content, accelerate new shoot growth, inhibit flower bud differentiation, and make the amount of flowers suitable for large years.

Shuhua Shuguo

The flower organs of peach trees are more sensitive to urea but have a slower reaction to urea. Therefore, urea was used abroad to conduct flower and fruit thinning experiments on peaches and peaches. The results showed that a higher concentration (7.4%) was required to achieve good results in flower and fruit thinning, with the most suitable concentration being 8% -12%. Within 1-2 weeks after spraying, the goal of flower and fruit thinning could be achieved. However, further experiments are needed to investigate the response of different land conditions, different periods, and different varieties.

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