Bordeaux mixture is a plant disease control solution created by mixing copper sulfate and calcium hydroxide, also known as quicklime. The mixture is used in agriculture to prevent and treat fungal and bacterial diseases in crops, such as grapes, apples, and potatoes. The preparation of Bordeaux mixture is simple and can be done in a few steps.
Here’s a step-by-step guide on how to prepare the Bordeaux mixture:
Step 1: Gather the materials needed for the preparation. You will need copper sulfate, calcium hydroxide, water, and two separate containers for mixing the individual compounds.
Step 2: In one container, add the copper sulfate to the water. The recommended ratio is 1 pound (454 grams) copper sulfate to 25 gallons (95 liters) of water.
Step 3: In a separate container, add the calcium hydroxide to the water. The recommended ratio is 1 pound (454 grams) calcium hydroxide to 25 gallons (95 liters) of water.
Step 4: Stir both mixtures until the compounds are fully dissolved in the water.
Step 5: Pour the copper sulfate mixture into the calcium hydroxide mixture slowly, while continuously stirring with a wooden or plastic stick. Ensure that the contents are well mixed.
Step 6: Use the Bordeaux mixture immediately, as it is most effective when fresh. Do not store the mixture for more than 24 hours, as it can become less effective over time.
When applying the Bordeaux mixture, consider the weather conditions, as it is not advisable to use it when temperatures are above 27°C or in windy conditions. Additionally, avoid using it on plants that are sensitive to copper, such as spinach or radishes, as it can cause damage to their growth.
In conclusion, the preparation of Bordeaux mixture is a simple process that can be effectively used to control plant diseases. However, care should be taken when applying it, and it should be used in combination with other methods of pest and disease control for maximum efficacy.