Carbon element

All plants produce food (starch) for themselves by taking in carbon dioxide from sunlight and the atmosphere through their leaf sheaths in order to survive and thrive.  The process of food and manufacturing is threefold.  Can be divided into parts.

Part 1 :  Carbonated 3 plants

Part 2 : carbon 5 plants

Part 3 : cam plants

The first compound formed in carbon-3 plants during food processing is carbon-3, which is called phosphoglassulic acid (PGA).  And carbon-4 plants initially contain 4-carbon in the yogic substance called ozal acetic acid (OAA).  Why are plants in the dry sandy soils of the desert that keep their stomata closed during the day so that the moisture does not run out of them and open at night so that they can take in the carbon dioxide from the atmosphere to make their own food.

In low cost natural farming, both Carbon-3 and Carbon-4 are selected and intercropped.  So that the solar energy as well as the carbon dioxide in the atmosphere can be used to the maximum.  Carbon-3 plants include paddy, wheat and pulses while plants like sugarcane, maize, sorghum are called carbon-4 type plants.  Carbon-4 types of plants can use more carbon dioxide and the loss of useful energy during the process of respiration at higher temperatures is less than the proportion of carbon-3 plants.  E.g.  Cultivation of chickpeas, beans etc. along with sugarcane.  Doing it together leads to more success.

Carbon cycle : There are three types of carbon cycle.

Fickle carbon : These carbons are fickle and volatile like mercury.  These species do not contribute during carbon humus.  When the temperature rises above 3 degrees, this carbon starts to fly and at that time our leaves do not get any benefit.  Pulses contain carbon but fly away, so it is called "fickle carbon".

Volatile carbon : This carbon is neither as volatile nor stable as the first type of carbon.  This carbon helps build humus but to a lesser extent.  This volatile carbon has the power to fly through the air when the temperature is between 28 and 36 degrees.  This action benefits our crops for a short time but not for a long time as the temperature does not always remain constant at 28 degrees.  For example, when we mix 45-day-old Ikkad in the soil, a small amount of carbon is blown away and a little bit stabilized.  So that it is called volatile carbon.

Stablecarbon: This carbon is most useful for our crops because it is stable.  This type of carbon develops human and therefore gives maximum benefits to the crops.  In natural farming we use more stable carbon so that our crops remain green.  At the end of the harvest season, its leaves are mixed into the soil.  As the leaves obtained in the form of autumn after taking mango fruit are called 'permanent carbon'.