The self-prepared material was made from cottonseed hull 84%, wheat bran 14%, gypsum 1%, potassium dihydrogen phosphate 0.2%, magnesium sulfate 0.25%, carbendazim 0.55%, and uniformly mixed according to a 1:1.3 ratio of water to water. , Serve culture materials.
Filler disinfection Put the culture material into a wide-mouth bottle bag. When packing, be sure to be tight and moderate in order to effectively avoid the phenomenon of mushrooming at the end of the bottle. After filling, the bottle mouth is tightly sealed, placed in an oven and sterilized, and cooked at 100°C for 8-10 hours.
After proper temperature cultivation, after cooling thoroughly, under the flame of the alcohol lamp in the inoculation room or in the inoculation box, use an inoculation spatula to dig out the bacterial seed blocks from the strainer bottle and move it into the culture bottle bag, and then put it into the culture room for mycelial culture. . The temperature of the culture room must be controlled at 22-26°C. It is forbidden to pull down the incubation period at a low temperature to prevent the hyphae from becoming full and affect the yield and quality.
After careful management of the mycelium, it should be promptly moved into the mushroom farm, open the bottle bag for fungus, stimulate the mushroom. When the buds are formed, it is necessary to do a good job of regeneration management to increase the density of mushroom buds, and then bagging or covering newspapers to create a high-concentration carbon dioxide microclimate in the bottle bags to facilitate the growth of mushroom. When the mushroom grows to 4-5 cm in height, special attention should be paid to water management. The humidity in the cultivation field should be maintained at 80-90%, the temperature should be maintained at 8-14°C, and the straw should be covered with straw or black plastic cloth to cover the light at the cultivation site. It is advisable to see Chinese characters No. 5 clearly with normal vision. Mushrooms grow to 15-20 cm high when harvested.
Carnitine, or trans. carnitine, is an amino acid, a quaternary ammonium cationic complex, which can be biosynthesized from both lysine and methionine and is involved in the metabolism of fat into energy in the body. Carnitine has two stereoisomerism: L-Carnitine, which is biologically active, and D-carnitine, which is non-biologically active. L-carnitine (L-carnitine) is an amino acid widely distributed in the liver, especially in myocardium and skeletal muscle. Most of the carnitine required by the body comes from meat and dairy products in the diet. [1]
Carnitine is an amino acid widely distributed in the liver, especially in cardiac muscle and skeletal muscle. Most of the carnitine components required by the body come from meat and dairy products in the diet. In addition, the body itself can synthesize part of methionine as raw material, and the body needs vitamin C, iron, B6 and niacin as auxiliary factors of various enzymes in the reaction when biosynthesizing carnitine. L-carnitine is widely present in the body, especially in mitochondria. The concentration of L-carnitine was highest in the adrenal gland, followed by the heart, bone, muscle, adipose tissue and liver. Free L-carnitine is excreted in the urine. Plant-based foods contain less l-carnitine (in some cases none), as well as less lysine and methionine, the two essential amino acids that make carnitine. The l-carnitine content in animal food is high, especially in liver. Foods rich in L-carnitine include yeast, milk, liver, meat and other animal foods. Humans and most animals can also meet their physiological needs through synthesis within their bodies. L-carnitine is not deficient under normal conditions.
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