A Pain In Molasses

[mad librettist]

For sure and I did not garner enough information from the abstracts to support a general statement that intact organic carbohydrate molecules can be assimiltated somehow by plants. It may be my lack of comprehension. I do remain interested and open minded.

well you are just dense, MM. It's all in the partition coefficients (duh!).

 

[h.h.]

well that's where you lose me, or perhaps where I lost you? If the plant "need not feed", then the microbes "need not the plant" - there is no relationship.

There wouldn't be a symbiotic relationship. The microbes would feed on the sugar reaching the rhizosphere, in turn feeding the plant. In which case root zone might be a better term than rhizosphere since the roots would have little influence.
Purely fabrication of course. Stolen thoughts. Reasoning to back up the conventional wisdom that molasses produces sweeter plants, if it does. If it isn't just some wishful thinking. Certainly there has been some trials with tomatoes. Not seeing it as standard practice, I have my own doubts concerning any level of true effectiveness.I've heard using bananas to sweeten up tomatoes, I think it was the same guy that fed his pigs sour mash before butcher.

 

[mad librettist]

I've heard using bananas to sweeten up tomatoes, I think it was the same guy that fed his pigs sour mash before butcher.
__________________

night and day! a pig is a heterotroph, the tomato is an autotroph. What an animal eats in the last part of its life makes a huge difference.

 

[City Twin]

you grow them in a garden???

or do you buy from a corporation?


try a slice of brandywine in your sandwich

In the Garden Friend. Can not abide store bought. Been seed saving for years and have quite a collection of heirlooms.

It’s been a bad year though here abouts, so we’ve pretty much done without. Local gardens are just pitiful. Farmers Markets the same. Glad we had bumper crop last year and dried gallons of assorted ‘maters to put by.

 

[mad librettist]

well howbout that, I just googled beefsteak, and if wiki isn't lying this time, brandywines and cherokee purples are actually types of beefsteak maters?

lol is that right?

 

[heady blunts]

well howbout that, I just googled beefsteak, and if wiki isn't lying this time, brandywines and cherokee purples are actually types of beefsteak maters?

lol is that right?

afaik, beefsteak is a descriptive term that can be applied to any tomato over a certain size/weight. it's a grocery store term.

there's beefsteak, cherry, and plum. those are the tomatoes that existed before i started gardening.

 

[mad librettist]

afaik, beefsteak is a descriptive term that can be applied to any tomato over a certain size/weight. it's a grocery store term.

there's beefsteak, cherry, and plum. those are the tomatoes that existed before i started gardening.

makes sense.

bring on the beefsteak contest then.


I guess the ones I dislike are those ones all the same size and shape with little taste.

 

[heady blunts]

commercial hybrids?

designed for strength or looks or shelf life. extremely high yielding plants. sterile seed.

 

[h.h.]

A beefsteak contest in the desert. That takes some doing. A steady drip and shade or what? Them big ones crack and scold so easily.
The heirlooms are the way to go. Too expensive at the store, you have to grow them. Beefsteaks, I could buy cheap enough, if I wanted to. Go with the purples and the blacks. Each one has just a little flavor variation making each bite an adventure.

 

[h.h.]

commercial hybrids?

designed for strength or looks or shelf life. extremely high yielding plants. sterile seed.

...and picked green.

 

[heady blunts]

detestable

 

[h.h.]

Sufferin' succotash

 

[mad librettist]

i grew out some voluteers from the worm bin - plum shape, but the sad part was the flavor. It was cloyingly sweet, with nothing else going on. Like a tomato milkshake. I can just see a pasta sauce company being super happy with that and just adding acid from a lab.

 

[h.h.]

i grew out some voluteers from the worm bin - plum shape, but the sad part was the flavor. It was cloyingly sweet, with nothing else going on. Like a tomato milkshake. I can just see a pasta sauce company being super happy with that and just adding acid from a lab.

Too much molasses. Irrigate with some good wine vinegar.

 

[mad librettist]

Too much molasses.

lmfao

 

[rrog]

yea, this molasses is clearly the devil

 

[Microbeman]

well you are just dense, MM. It's all in the partition coefficients (duh!).

Oh...now I see.

 

[schwilly]

This is what I get from your first link. It's an abstract, not a complete article, with zero explanations, caveats, detailed descriptions of process, nothing. You go ahead and relate what you read below to smelling fish and molasses in cannabis. Do you feel it's the uptake of O-methylcarbamoyloximes and substituted phenylureas in barley that supports your inference or even suspicion?

There are many, many different types of compounds that exhibit aromaticity. I posted those links to show that it is possible for plants to uptake complex organic molecules that are not necessitated by the plant. The roots are not perfect gatekeepers.

one down

here is your second "study". Again, an abstract and not a paper any of us can readily access. I'll let you explain exactly what language in here leads you to believe watering with fish hydrolysate makes for fishy buds, or molasses for molasses buds.

Well now that I'm replying I can't see what we're talking about here. Though I'm sure I've typed what you want me to type here at least once already in this thread.

wait.... is this a joke, and the idea was to throw so much technical language at us that we would believe an old yarn? Is this prelude to grape kool-aid buds?

I would have thought it was painfully obvious that I used lay terms wherever was possible. If you're complaining about technical language in a a scientific journal, then damn.

I admit that my argument is not scientifically sound at all. I'm sure I could devote 40 hours or so of my time and put together a paper with cites for everything you could possibly want. I think I'll reserve that sort of work for when it earns me credits.

You are truly committed to misrepresenting my posts from several angles. You have twisted nearly every comment I've made. I care not to repeat myself any further.

 

[schwilly]

For sure and I did not garner enough information from the abstracts to support a general statement that intact organic carbohydrate molecules can be assimiltated somehow by plants. It may be my lack of comprehension. I do remain interested and open minded.

Whether plants can assimilate intact carb molecules was never addressed by myself in this thread.

And I doubt it's your lack of comprehension. Thread is a shitshow, partially my fault.

 

[h.h.]

After uprooting a finished plant, I placed the roots in 150^+ water. The idea was to shock them into giving up more resin, but that's besides the point. It did surprisingly well in the hot water, I left it a few days, changing tepid water again for hot. At one point. after adding an excessive amount of molasses, a change of color became apparent in the plant which took on the tone of the molasses. Too many variables for an accurate analysis though it may lay suspect to heat being a factor in which there may be some uptake.
What can I say? It was my transition away from MG and I was trying anything to get rid of that taste.