PH Buffer

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Made from carboxylic acids like ascorbic, tartaric, and citric acids, which will NOT interfere with the carefully prepared nutrient balance, as would happen if phosphoric or nitric acids were used. They are also longer-lasting as effective buffers for maintaining pH than phosphoric or nitric acid would be; as these are quickly consumed by the plant as nutrients. Ultimately these carboxylic acids will break down to salts and be consumed by the plant providing a valuable energy boost to photosynthesis, but their contribution to a higher E.C. will not adversely affect growth and health.