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Non-Cattle Specific Topics
Every Thing Else Board
Red clover/Nitrogen
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<blockquote data-quote="Dave" data-source="post: 217235" data-attributes="member: 498"><p>There is not a concrete answer to your question. The nitrogen that is fixed by the bacteria is attached to the roots of the legume. It is in the form of organic nitrogen so it must mineralize into nitrate to become plant available. This process can be very slow or relatively quick. It depends a lot on the conditions in the soil. The micros in the soil that do the work of breaking this down function best when the soil is both moist and warm. It would be extremely difficult to determine how fast it will be available. But one thing about organic nitrogen it does not leach so it will be there in the soil waiting to break down and become available when conditions are right.</p><p>Dave</p></blockquote><p></p>
[QUOTE="Dave, post: 217235, member: 498"] There is not a concrete answer to your question. The nitrogen that is fixed by the bacteria is attached to the roots of the legume. It is in the form of organic nitrogen so it must mineralize into nitrate to become plant available. This process can be very slow or relatively quick. It depends a lot on the conditions in the soil. The micros in the soil that do the work of breaking this down function best when the soil is both moist and warm. It would be extremely difficult to determine how fast it will be available. But one thing about organic nitrogen it does not leach so it will be there in the soil waiting to break down and become available when conditions are right. Dave [/QUOTE]
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