Dynamics of NPK macronutrient removal from the nutrient solutions prepared on the basis of activated water

Abstract

Irrigation with activated water is an innovative approach to its use. In biology, the oxidation-reduction potential is expressed through the rH₂ index, which reflects the oxygen-hydrogen equilibrium – the pH of the environment. This indicator demonstrates the ratio between the concentrations of hydrogen ions (H⁺) and hydroxide (OH⁻) and can be used as a generalized indicator of the degree of water activation. Previously conducted experiments confirmed an increase in glucose synthesis when fertilizing with activated water. Such an increase was: for the Japanese cabbage of the Mizuna variety 26.7% (anolyte) and 24.1% (catholyte), for vegetable peas of the Zima variety 39.7% (anolyte) and 7.9% (catholyte), for cucumbers of the Vse Putem variety 33.3% (anolyte) and 25.0% (catholyte). The purpose of this study was to study the effect of the properties of activated water on the characteristics of mineral nutrient solutions in terms of their NPK content, as well as the dynamics of the removal of these macronutrients from the nutrient solution. In the study of nutrient solutions based on activated water, the complex mineral fertilizer "Universal NPK 11-12-17" was used as the starting material. To study the solubility of the fertilizers in activated water, the concentration of nutrient solutions by NPK was measured for different levels of water activation. When studying the dynamics of macronutrient removal from a nutrient solution based on activated water during hydroponic cultivation, changes in the concentration of macronutrients in the nutrient solution were monitored due to their consumption by plants during growth. The analysis showed that the use of activated water makes it possible to reduce the concentration of essential minerals in the solution to a level similar to a conventional aqueous solution, with is significantly lower than the fertilizer costs. These savings range from 20 to 28%, depending on the degree of water activation, averaging 25%.