The old film used in vegetable production can cause significant losses for farmers. After only a short period of use, the film’s fogging and drip properties begin to degrade. On cloudy mornings, the greenhouse tends to develop condensation, resulting in numerous dewdrops on the film surface. These dewdrops often become dripping spots. When prolonged cloudy or snowy weather occurs, excessive fog, dripping water, and poor light transmission can negatively affect vegetable growth. This leads to frequent plant diseases, reduced yields, and in some cases, total crop failure, causing serious financial losses.
To identify whether the film is old or not, there are several effective methods. The first and most straightforward method is to check the production date and shelf life marked on the packaging certificate. This gives you a clear indication of how long the film has been stored.
Another way is to visually inspect the film. Since no anti-drip agents were added during the manufacturing process, these substances begin to precipitate two months after the film is produced. The longer the film is stored, the more precipitation occurs, which reduces the film’s ability to prevent droplets. As a result, the surface becomes more sticky and loses its original gloss. Some sellers even sprinkle talcum powder on the film surface to mask this issue, making the film appear cleaner than it actually is. However, the overall light transmission decreases significantly, especially when exposed to sunlight, making it easy to distinguish from new film.
You can also touch the film to assess its condition. New films feel smooth and soft to the touch, while old ones tend to be harder, with a rougher texture and a thicker feel. When rubbed by hand, new films make minimal noise and show slight wrinkling, whereas old films produce more noise and wrinkles. Additionally, when pulled, new films are flexible and resistant to tearing, while old films are more likely to break easily.
Soy lecithin powder is a substance derived from soybeans that is commonly used as an emulsifier, stabilizer, and thickener in food products. It is a natural source of phospholipids, which are essential components of cell membranes. Soy lecithin powder is often added to chocolate, baked goods, and other processed foods to improve texture and prevent separation of ingredients. It is also used in the production of dietary supplements and pharmaceuticals. Soy lecithin powder is generally considered safe for consumption, although some people with soy allergies may need to avoid it.
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