Originally Posted by Ibechillin
The main thing thats been spread around about green light that bothers me is people saying it wont interrupt the plants dark cycle so you can work in the room/on plants during lights off. Good info on light filtration Hookahead, it seems the most efficient use of green light is on the bottom side of leaves.
Here is a link to the study i referenced in the lighting science sticky about green lighting (PDF) download button on right in blue:
I think that was a very long winded paper, telling us red and blue are soon intercepted, while green passes further through the tissue before it to is intercepted. Not because the tissue is layered in any way, it's just there are fewer receptors for the green. Thus the lower tissue is making more use of the green. Not because it favours green, but because that's all that is left.
The forest floor explanation nails it. By the time light reaches the ground, most of the red and blue has gone, leaving the light dominated by the green spectrum. The plants can live on that green. They really want a tree to drop though, to get red and blue.
I did get a sniff of something from that paper. Red and green basically make plant tissue, weight for weight. Blue makes less tissue, because some is used a lot for another interesting process. Flavour.
It was all a bit to deep to be of any use to me, but they also spoke of monochrome green having a different effect when accompanied by white light. Which I had imagined myself. A real test would be a side by side, where a pair of 20w whites illuminate one cutting. In the next bay another cutting gets 20w of white and 20w of green. If enough material is present to use the green up, Then we should see slightly more weight, and less taste. As green like red makes weight, while a comparatively greater proportion of blue goes to taste. Realistically, we probably wouldn't get a conclusive result without running the test many times and summing the results. CMH users report a taste change compared to son, but it's just a change. Not a trade of weight for a greater amount of taste.
Actually.. that's not the green having a different effect. I may need to read that paper fully. Not just skim over it.