This is the active ingredient of Tomato bloom spray" Cytokinin as kinetin based on biological activity 0.00008% . A very small amount, but it seems to do the trick if used properly.

I don't know if it's already been said, but I think GA3 encourages your plants to change sex.

A lot of the growth hormones are similar in structure, so it's possible they may do similar things.

None the less, I'll be interested. I have about 5g of GA3 that I've not been using in a drawer.

I've seen what it'll do to plants, it can be really impressive.

Although, something else to think about is that things like GA3 commonly cause extensive etiolation (node stretching).

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Want to repay me for a reply? Pls take part in my bulb poll, mucho gracias amigos! http://www.rollitup.org/hydroponics-...use-quick.html

You have to read whole thread............ But great to have you here and hope you can give some input.......

I Want some people for feed&dose experiment soon.... grow journal, same grow different hormones.

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HORMONES Vs Co2 - Hormones cheaper potentially yeild same !HORMONES/PGR`s/VITIMANS - RESEARCH THREAD ONLY. THC - CBD CBN - MAKE MORE USEING UVB`s/ UVA`s..CHEAP&SIMPLE.?!! Chilli,chilli & more chillis..... Just starting a CHILLI SEED company! JOURNEL!!!!

So you sparay at first sign of buds ? How many times and how much of it ? Sry if ive asked this -stoned

Cytokinin as kinetin
Which are the adenine-type cytokinins that are synthesised in stems, leaves and roots.
Adenine-type cytokinins represented by kinetin ARE; zeatin and 6-ben to name a few.

As per bottle:
Tomato bloom II
Active ingredients:
Cytokinin as kinetin based on biological activity 0.00008%
Inert ingredients 99.99992% INERT- MEANS its clean fill.(plasebo)

Tomato Bloom Spray II has natural hormones that provide biological grow power to promote flowering, increase blossom set and increase fruit yield. In addition to tomatoes, beans, cucumbers, eggplants, melons, okra, peppers and many other vegetables will often bear earlier when treated with this product. Spray the flowers and adjacent foliage with Tomato Bloom Spray II until thoroughly wet. No mixing, no fixing, just point and shoot! Repeat as blossoms appear at weekly to 2-week intervals.

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HORMONES Vs Co2 - Hormones cheaper potentially yeild same !HORMONES/PGR`s/VITIMANS - RESEARCH THREAD ONLY. THC - CBD CBN - MAKE MORE USEING UVB`s/ UVA`s..CHEAP&SIMPLE.?!! Chilli,chilli & more chillis..... Just starting a CHILLI SEED company! JOURNEL!!!!

http://www.scribd.com/doc/6612723/All-About-Hemp

REAL GOOD READ........ WORTH THE TIME STARTS A BIT WISHY WASHY but gets into it.

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Here is the some intresting Chemicals/hormones/pgr that Ive not heard anyone speak much of........ From link above:
Hempseed can be induced to sprout within 12 hours if it is soaked in a solution of Mg-sulfate (0.8 % Epsom salt) or MgCl and then steamed with ether.
Treatment with a 1% solution result in damage to the seeds. Germination occurs within 10 hours when hempseed is soaked in Mn-sulfate (1.5%) plus ether treatment, or with Pb-nitrate (0.5%) without ether treatment.
Sprouting takes place within 6 hours when seeds are soaked in a solution of oxalic acid (1%) [which is a natural ethylene producer], with or without ether treatment. The germination percentage is higher in darkness than in light.
The resulting plants produced up to 88% increase in the dry weight of stems, and the plants’ height increased up to 26%.
The dry weight and height of the stems varied with formulas of the solutions; therefore this method can be used to improve plants in a systematic manner. Dry ether alone has no such influence; it is effective only in combination with the chemical solutions.

Treatment with carbon dioxide or ethylene before sowing influences positively the growth, budding, flowering, and ripening of hemp. Root development, seed production and total yields also are greatly increased by such treatment.

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HORMONES Vs Co2 - Hormones cheaper potentially yeild same !HORMONES/PGR`s/VITIMANS - RESEARCH THREAD ONLY. THC - CBD CBN - MAKE MORE USEING UVB`s/ UVA`s..CHEAP&SIMPLE.?!! Chilli,chilli & more chillis..... Just starting a CHILLI SEED company! JOURNEL!!!!

Ethylene, Im still highly curious about it, time and time again I see it in grow journels from univercities and PHD papers found........but I cant find any grows on RIU useing it.. like Co2 i mean.... Its been seen on here to help germinate seeds in the way of rotting banana peel. But a proper dose schedual ?????? Ill put my research up...

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HORMONES Vs Co2 - Hormones cheaper potentially yeild same !HORMONES/PGR`s/VITIMANS - RESEARCH THREAD ONLY. THC - CBD CBN - MAKE MORE USEING UVB`s/ UVA`s..CHEAP&SIMPLE.?!! Chilli,chilli & more chillis..... Just starting a CHILLI SEED company! JOURNEL!!!!

isnt that what your eventually gonna put together

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lol FUNNY YOU SHOULD SAY THATS WHAT IVE BEEN WORKIN ON.....
Ethylene Gas C2H4

A flammable, colorless, Gas with a characteristic sweet odor
source: http://www.specialgas.com/ethylene.htm
------------------------------------

Ethylene gas (C2H4) is an odorless, colorless gas that exists in

nature and is also created by man-made sources.
Not easily detectable, it exists where produce is stored. In nature, the largest producers are plant and plant products (ie. fruits, vegetables and floral products) which produce ethylene within their tissues and release it into the surrounding atmosphere. It is also a by-product of man-made processes, such as combustion.
As is often the case, the role of ethylene and its effects on produce was discovered by accident. . .( I found that too later in post)

Ethylene, also known as the 'death' or 'ripening hormone' plays a regulatory role in many processes of plant growth, development and eventually death. Fruits, vegetables and flowers contain receptors which serve as bonding sites to absorb free atmospheric ethylene molecules. The common practice of placing a tomato, avocado or banana in a paper bag to hasten ripening is an example of the action of ethylene on produce. Increased levels of ethylene contained within the bag, released by the produce itself, serves as a stimulant after reabsorption to initiate the production of more ethylene. The overall effect is to hasten ripening, aging and eventually spoilage. A refrigerator acts in much the same way. Kept closed to retain the desired temperature, it also enables an increased concentration of ethylene to accumulate. Any closed environment, such as a truck trailer, shipping container or warehouse, will have a similar effect.
source: http://www.marathonproducts.com/products/ethyover.html 27jul01

So the Closed/sealed grow room comes into play again, Considering the greater success from The SEALED room concept, then would it not be hard to pin Ethylene as a major contributing factor as well as the Co2 injected. If sealed the plant will naturally produce it and the room sealsit increasing over time you WILL HAVE A SATURATION TOWARD END OF FLOWER, HELPING WITH IT ABSCISSION AND MATURITY.

THIS WAS INTRESTING:
Ethylene Sensitivity Chart
N=None
H=High
L=Low
M=Medium
VH=Very High
VL=Very Low
a.Temperature C / F>> b. Ethylene Production>> c. Ethylene Sensitivity

ie: Apple (non-chilled)a. 1.1 / 30 =TEMP b.VH = production c. H = sensitivity

Fruits & Vegetables
Apple (non-chilled) 1.1 / 30 VH H Apple (chilled) 4.4 / 40 VH H Apricot -0.5 / 31 H H Artichoke 0 / 32 VL L Asian Pear 1.1 / 34 H H Asparagus 2.2 / 36 VL M (Toughness) Avocado (California) 3.3 / 38 H H Avocado (Tropical) 10.0 / 50 H H Banana 14.4 / 58 M H Beans (Lima) 0 / 32 L M Beans (Snap/Green) 7.2 / 45 L M Belgian Endive 2.2 / 36 VL M Berries (Blackberry) -0.5 / 31 L L (Mold) Berries (Blueberry) -0.5 / 31 L L (Mold) Berries (Cranberry) 2.2 / 36 L L (Mold) Berries (Currants) -0.5 / 31 L L (Mold) Berries (Dewberry) -0.5 / 31 L L (Mold) Berries (Elderberry) -0.5 / 31 L L (Mold) Berries (Gooseberry) -0.5 / 31 L L (Mold) Berries (Loganberry) -0.5 / 31 L L (Mold) Berries (Raspberry) -0.5 / 31 L L (Mold) Berries (Strawberry) -0.5 / 31 L L (Mold) Breadfruit 13.3 / 56 M M Broccoli 0 / 32 VL H (Yellowing) Brussel Sprouts 0 / 32 VL H Cabbage 0 / 32 VL H Cantalope 4.4 / 40 H M Cape Gooseberry 12.2 / 54 L L Carrots (Topped) 0 / 32 VL L (Bitterness) Casaba Melon 10.0 / 50 L L Cauliflower 0 / 32 VL H Celery 0 / 32 VL M Chard 0 / 32 VL H Cherimoya 12.8 / 55 VH H Cherry (Sour) -0.5 / 31 VL L (Softening) Cherry (Sweet) -1.1 / 30 VL L (Softening) Chicory 0 / 32 VL H Chinese Gooseberry 0 / 32 L H Collards 0 / 32 VL M Crenshaw Melon 10.0 / 50 M H Cucumbers 10.0 / 50 L H (Yellowing) Eggplant 10.0 / 50 L L Endive (Escarole) 0 / 32 VL M Feijoa 5.0 / 41 M L Figs 0 / 32 M L Garlic 0 / 32 VL L (Odor) Ginger 13.3 / 56 VL L Grapefruit (AZ,CA,FL,TX) 13.3 / 56 VL M (Mold) Grapes -1.1 / 30 VL L (Mold) Greens (Leafy) 0 / 32 VL H (Russet Spotting) Guava 10 / 50 L M Honeydew 10 / 50 M H Horseradish 0 / 32 VL L Jack Fruit 13.3 / 56 M M Kale 0 / 32 VL M Kiwi Fruit 0 / 32 L H Kohlrabi 0 / 32 VL L Leeks 0 / 32 VL M Lemons 12.2 / 54 VL M (Mold) Lettuce (Butterhead) 0 / 32 L M (Russet Spotting) Lettuce (Head/Iceberg) 0 / 32 VL H (Russet Spotting) Lime 12.2 / 54 VL M (Mold Degreen) Lychee 1.7 /35 M M Mandarine 7.2 / 45 VL M Mango 13.3 / 56 M H Mangosteen 13.3 / 56 M H Mineola 3.3 / 38 L L Mushrooms 0 / 32 L M Nectarine -0.5 / 31 H H Okra 10.0 / 50 L M Olive 7.2 / 45 L M Onions (Dry) 0 / 32 VL L (Odor) Onions (Green) 0 / 32 VL M Orange (CA,AZ) 7.2 / 45 VL M Orange (FL,TX) 2.2 / 36 VL M Papaya 12.2 / 54 H H Paprika 10.0 / 50 L L Parsnip 0 / 32 VL L Parsley 0 / 32 VL H Passion Fruit 12.2 / 54 VH H Peach -0.5 / 31 H H Pear (Anjou,Bartlett/Bosc) 1.1 / 30 H H Pear (Prickley) 5.0 / 41 N L Peas 0 / 32 VL M Pepper (Bell) 10.0 / 50 L L Pepper (Chile) 10.0 / 50 L L Persian Melon 10.0 / 50 M H Persimmon (Fuyu) 10.0 / 50 L H Persimmon (Hachiya) 0.5 / 41 L H Pineapple 10.0 / 50 L L Pineapple (Guava) 5.0 / 41 M L Plantain 14.4 / 58 L H Plum/Prune -0.5 / 31 M H Pomegranate 5.0 / 41 L L Potato (Processing) 10.0 / 50 VL M (Sprouting) Potato (Seed) 4.4 / 40 VL M Potato (Table) 7.2 / 45 VL M Pumpkin 12.2 / 54 L L Quince -0.5 / 31 L H Radishes 0 / 32 VL L Red Beet 2.8 / 37 VL L Rambutan 12.2 / 54 H H Rhubard 0 / 32 VL L Rutabaga 0 / 32 VL L Sapota 12.2 / 54 VH H Spinach 0 / 32 VL H Squash (Hard Skin) 12.2 / 54 L L Squash (Soft Skin) 10.0 / 50 L M Squash (Summer) 7.2 / 45 L M Squash (Zucchini) 7.2 / 45 N N Star Fruit 8.9 / 48 L L Swede (Rhutabaga) 0 / 32 VL L Sweet Corn 0 / 32 VL L Sweet Potato 13.3 / 56 VL L Tamarillo 0 / 32 L M Tangerine 7.2 / 45 VL M Taro Root 7.2 / 45 N N Tomato (Mature/Green) 13.3 / 56 VL H Tomato (Brkr/Lt Pink) 10.0 / 50 M H Tree-Tomato 3.9 / 39 H M Turnip (Roots) 0 / 32 VL L Turnip (Greens) 0 / 32 VL H Watercress 0 / 32 VL H Watermelon 10,0 / 50 L H Yam 13.3 / 56 VL L Live Plants Cut Flowers (Carnations) 0 / 32 VL H (Sleepiness) Cut Flowers (Chrysanthemums) 0 / 32 VL H Cut Flowers (Gladioli) 2.2 / 36 VL H Cut Flowers (Roses) 0 / 32 VL H (Open Sooner) Potted Plants -2.8-18.3 / 27-65 VL H Nursery Stock -1.1-4.4 / 30-40 VL H (Slower Start) Christmas Trees 0 / 32 N N Flowers Bulbs (Bulbs/ 7.2-15 / 45-59 VL H Corms/Rhizomes/Tubers)



Ethylene is a plant hormone that differs from other plant hormones in being a gas. It has the molecular structure: H2C=CH2 When fruits approach maturity, they release ethylene. Ethylene promotes the ripening of fruit. Among the many changes that ethylene causes is the destruction of chlorophyll. With the breakdown of chlorophyll, the red and/or yellow pigments in the cells of the fruit are unmasked and the fruit assumes its ripened color.
How the role of ethylene was discovered.
As is so often the case in science, the discovery of the role of ethylene was made by accident. When first harvested, lemons are often too green to be acceptable in the market. In order to hasten the development of a uniform yellow color, lemon growers used to store newly-harvested lemons in sheds kept warm with kerosene stoves. When one grower tried a more modern heating system, he found that his lemons no longer turned yellow on time. Research soon found that the important factor in the ripening process was small amounts of ethylene gas given off by the burning kerosene in the heatersm
http://www.ultranet.com/~jkimball/Bi.../Ethylene.html
Discovery


1901 Neljubow in St. Petersburg Russia:

Coal gas = illuminating gas in cities (gas lights)
Causes triple response: dwarf stem, fat stem, agravitropism in stem in peas also leaf abscission in nearby trees
Identified ethylene from the gas as the causative agent. (OLDEST IDENTIFIED GROWTH REGULATOR)

1910 Oranges cause bananas to ripen prematurely (natural ethylene?)

1934 Ethylene is a natural product (plant hormone?)
Forgotten for many years as possible hormone....
1959 Burg & Thimann rediscover old research and begin studies showing ethylene as possible hormone


What is ethylene Synthesis:

Methionine->S-adenosylmethionine->aminocyclopropanecarboxylic acid->ethylene

Pathway elucidated completely in 1979 (Adams & S. F. Yang)
ACC synthase (usually limiting enzyme in path)
Ethylene Forming Enzyme (sometimes limiting, esp fruit senescence)

Degradation:

Ethylene -> Ethylene oxide C2H4O -> oxalic acid HOOC-COOH -> 2 CO2

Transport:Gas generally diffuses rapidly but not under waterlogging immersion.
ACC is transported in nonpolar way

Adsorption on charcoal and KMnO4 (potassium permanganate)
Ventilation important!
Conjugation:ACC ---> Malonyl ACC--NOT STORAGE...irreversible

Pool Size:1 uL/L (= 1 ppm) is active in most responses

Stress and IAA stimulate ethylene biosynthesis at ACC synthase
Receptors: Bind Ag+ ions and CO2 as well as C2H4 and contains Cu cofactor
(IAA as we know as Rooting hormone)
EFFECTS


Fruit Ripening
Abscission; leaf flower fruits (thinning, harvesting)
Epinasty
Triple Resonses
Hook Closure Maintenance
Initiates Germination in Grains
Activates dormant buds (potatoes in storage)
Stem elongation in deep-water rice
Induces Flowering in Pineapple
Promotes Female Expression in Flowers Flower and Leaf Senescence: Ag preventative (vase life)
http://koning.ecsu.ctstateu.edu/Plan.../ethylene.html


Ethylene was used medically as a anesthetic in concentrations

significantly greater than that found in a ripening room. However, ethylene is often targeted as the reason for difficulty in breathing in ripening rooms; what can affect some people is usually either:
a) Carbon Dioxide (CO2,) levels: CO2, is produced by the ripening fruit in the room and levels increase over time, or
b) Oxygen levels: The oxygen in the room when loaded is taken in by the ripening fruit. This sometimes will make breathing in a ripening room difficult. The increased CO2, and decreased oxygen levels are the main reasons for venting the ripening room.
It will permeate through produce cardboard shipping boxes, wood and even concrete walls.
While ethylene is invaluable due to its ability to initiate the ripening process in several fruits, it can also be very harmful to many fruits, vegetables, flowers, and plants by accelerating the aging process and decreasing the product quality and shelf life. The degree of damage depends upon the concentration of ethylene, length of exposure time, and product temperature. One of the following methods should be used to ensure that ethylene-sensitive produce is not exposed: a) Ethylene producing items (such as apples, avocados, bananas, melons, peaches, pears, and tomatoes) should be stored separately from ethylene-sensitive ones (broccoli, cabbage, cauliflower, leafy greens, lettuce, etc.). Also, ethylene is emitted by engines. Propane, diesel, and gasoline powered engines all produce ethylene in amounts large enough to cause damage to the ethylene-sensitive produce items mentioned; b) Ventilate the storage area, preferably to the outside of the warehouse, on a continuous or regular basis to purge the air of any ethylene; c) Remove ethylene with ethylene absorbing filters. These have been proven in reducing and maintaining low ethylene levels. If ethylene damage is suspected, a quick and easy way to detect ethylene levels is with hand held sensor tubes. This will indicate if the above steps should be followed.
Ethylene is explosive at high temperatures. When using as directed the products of Catalytic Generators, reaching the explosive level is not possible. The explosive level is about 200 times greater than that found in ripening rooms. As a matter of fact, it would take 20 - 30 of the Easy-Ripe Generators on the highest setting in a one-load room to reach this level.
Ethylene was used historically as an important anesthetic until less flammable compounds were developed. It is a colorless gas with a sweet ether-like odor. As an anesthetic, it was used as a concentration of 85% with 15% oxygen. Ethylene is a hydrocarbon gas and quite flammable and explosive at concentrations above about 3%. Remember, a non-toxic anesthetic for humans at a concentration of 85% or higher, yet as a fruit ripening hormone, ethylene gas is effective at 0.1 to 1 ppm. One part of ethylene per million parts of air that's one cupful of ethylene gas in 62,000 gallons of air - is enough to promote the ripening process in fruits.
Using tomatoes as an example, the life of a tomato fruit begins with fertilization of the flower ovules. After fertilization, the young fruit goes through a short period of cell division which is then followed by a rapid period of growth as these cells enlarge. During the final stages of growth and development, the tomato fruit reaches its full size and is now mature. This period of growth and development, from fertilization to development of the mature fruit, requires about 45-55 days, depending on the cultivar and the season. During the growth and development period, there are many chemical and physical changes occurring that have an impact on fruit quality and ripening behavior after harvest. Ripening is the final stage of the maturation process when the fruit changes color, and develops the flavor, texture and aroma that makes up what we define as optimum eating quality. The biological agent that initiates this ripening process after the fruit is mature is naturally produced ethylene - this simple plant hormone described and understood over 40years ago. While there are other factors involved in this "triggering" of the ripening process by ethylene, it is essentially a universal ripening hormone. When this internal concentration of naturally produced ethylene increases to about 0.1 - 1.0 ppm, the ripening process is irreversibly initiated. The process may be glowed, but it cannot be reversed once it is truly under way. So, here is the key point: additional and externally applied ethylene, provided prior to the time that the naturally produced internal concentration reaches the required 0.1 - 1.0 ppm level, will trigger or initiate - "promote" if you will - this natural ripening process at an earlier time.
The additional externally applied ethylene (the "gassing" so frequently referred to in the popular press) merely accelerates the normal ripening process. Numerous studies have shown that there are no important biochemical, chemical, or physiological differences between fruit ripened where the naturally produced ethylene has been the triggering mechanism or where additionally externally applied ethylene has triggered the process in the mature but unripe fruit.
For example, tomato fruit are not and cannot be "artificially reddened" by ethylene. The normal tomato ripening process, which includes pigment changes - the loss of green chlorophyll and conversion of carotenoids into red lycopene pigments - can be accelerated and brought about earlier by externally applied ethylene, but this is a normal process. In fact, some of the components of nutritional quality, such as Vitamin C content, benefit because of the fact that the fruits will be consumed after a shorter time interval from harvest as a result of ethylene treatments and hence, the initial level will not have degraded as far as the longer, unaccelcratcd process. Ethylene is actually used commercially on only a few crops, including: (a) bananas, (b) for removing the green color from citrus fruits, (e) almost all honeydew melons, and (d) to a limited extent, with tomatoes.

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HORMONES Vs Co2 - Hormones cheaper potentially yeild same !HORMONES/PGR`s/VITIMANS - RESEARCH THREAD ONLY. THC - CBD CBN - MAKE MORE USEING UVB`s/ UVA`s..CHEAP&SIMPLE.?!! Chilli,chilli & more chillis..... Just starting a CHILLI SEED company! JOURNEL!!!!

well done

umm empty your inbox.... i thought of something you may like to hear dude.

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