Virus disease, tea-thawing glycosides, and hormonal phytotoxicity on vegetables have recently occurred frequently in Tianjin. Due to the similarities in the three diseases, the timing of prevention and treatment is often missed due to incorrect identification and medication. Specific identification methods are: There are three main symptoms of viral disease. 1. Mosaic: Dwarfing of plants is not obvious, and chlorotic spots and round spots appear in the upper leaves. The lesions are limited to triangles by the veins and eventually become brown. Dark green and light green and white patches or lines appear on the leaves. 2, fern leaves: growth point or temporal lobe have developed into slender lobular, leaflets later thinning or even no mesophyll, leaving only the veins, and finally into a spiral, commonly known as "chicken claw leaf." 3, striae: plants in the lower leaves and fruit gray, light yellow necrotic mottled or irregular stripe and stripes. Because of its small body size, the tea plant is often mistaken for viral diseases and hormone harm. After extracting the leaf liquid from the tea plant, the leaves become hard, brittle, and the leaf meat thickens and the young shoots become distorted. The back of the leaves shows an oily luster or oily tinge, which turns yellow-brown or gray-brown. Hormonal injury is caused by excessive use of hormones, the growth point of the leaf is downwardly curled, slender, and the leaf margin is distorted, but the back of the hormone harmed by the hormone is not greasy, nor is it brownish, and the leaf blade is stiff and thick. And generally a large area occurs at the same time.
Another important function of amino acids is to provide energy to the human body. Normally, a healthy body on a general diet will use carbohydrates as its main fuel, but when the main source is depleted due to strenuous exercise, protein and amino acids can be used as a last resort. Amino acids also play an important role in food taste. Protein doesn't have much taste, but each amino acid has its own taste, and combining them is one of the important factors that define the taste of food
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