The Bordeaux mixture is formulated with pure, white-colored chunks of lime and a pure, blue crystalline copper sulphate. The quality of lime has a great influence on the quality of Bordeaux fluid. To burn through the block of lime, light weight, color white, with a crisp sound of lime when struck, powdered slaked lime should not be used. Do not use iron barrels when preparing copper sulfate to prevent corrosion. The good Bordeaux solution is slightly viscous in azure blue, with a fine texture and a slow sedimentation rate. It is a suspension solution and exhibits a basic reaction. After a certain period of time, precipitation occurs, and after 24 hours, it is easily deteriorated and should not be used. If the blended Bordeaux mixture is blue-green or gray-blue, the texture is coarse, even flocculent, and the sedimentation is rapid and the quality is not good.
Lime-fold Bordeaux mixture is often used on jujube trees. The quality of Bordeaux is closely related to the method of preparation. Commonly used "two liquid simultaneous pouring method" preparation, that is, the copper sulfate and quicklime were placed in two containers, each with a half amount of hydration open, and then at the same time the copper sulfate solution and lime milk slowly poured into the third In the container, stir and serve while pouring. The Bordeaux mixture prepared using the "51" method has better suspensibility. The method is to dissolve the copper sulfate with 5/6 of the water, prepare the milk of lime with 1/6 of the water, and then slowly pour the copper sulfate solution into the milk of concentrated lime, and continue to stir and serve. Regardless of the blending method, lime milk can not be poured into the copper sulfate solution because the Bordeaux mixture thus formulated has the worst quality and is easily sedimented. With a good Bordeaux mixture should not be shelved, can not be added after dilution with water.
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