Plant protecting and regulating compositions – Plant growth regulating compositions
Reexamination Certificate
1998-11-06
2001-03-13
Clardy, S. Mark (Department: 1616)
Plant protecting and regulating compositions
Plant growth regulating compositions
C504S113000, C424S043000
Reexamination Certificate
active
06200928
ABSTRACT:
TECHNICAL FIELD
The present invention relates to an effervescent preparation for plants, and more particularly, to an effervescent preparation for plants in the form of effervescent granules, effervescent tablets and so forth.
BACKGROUND ART
In recent years, research has been conducted on methods for efficiently generating the plant hormone, ethylene, having various physiological effects, by spraying or irrigating plants with one or more types of substances selected from yeast extracts extracted from yeast or methionine (The Society for Chemical Regulation of Plants (1993), Abstract of Research Presentations, p. 114-115 and Japanese Patent Laid-Open Publication No. Hei7-285816) . In addition, it has been clearly demonstrated that dissolving one or more types of substances selected from yeast extracts or methionine and sprinkling on rice stems and leaves or irrigating underground areas has the effect of promoting the generation of phytoalexin and inhibiting rice blast (specification of Japanese Patent Application No.Hei7-353132, Bioscience, Biotechnology, and Agrochemistry, 1997, Vol. 71, p. 125).
However, since typically obtainable yeast extracts are in the form of dry fine powders and pellets, when applying to a field, they must first be dissolved in a suitable solvent such as water, thereby resulting in the problem of requiring both time and trouble for their dissolution and spraying. In addition, in the case of dissolving powdered yeast extract in water, and in the case of a yeast extract being obtained not in the form of a powder but rather in the form of a solution by dissolving in a suitable solvent such as water in advance, there were disadvantages in terms of storage caused by contamination by sundry germs making the liquid susceptible to putrefaction and deterioration.
In addition, methionine, a precursor of ethylene that is known to further increase ethylene production either by using alone or by mixing with yeast extract (Japanese Patent Laid-Open Publication No.Hei7-285817), also has poor solubility and diffusivity resulting in the problem of requiring considerable time and trouble in the case of using by dissolving in water.
On the other hand, rice paddy herbicidal tablets or capsules containing herbicide ingredients, surface active agents, foaming agents, binders and so forth (Japanese Patent Laid-Open Publication No.Hei3-223203), effervescent agricultural chemical preparations for application to rice paddies consisting of agricultural chemical active ingredients, carbonates, water-soluble solid acids and high boiling point solvents (Japanese Patent Laid-Open Publication No.Hei5-85901) and stabilized effervescent agricultural chemical preparations consisting of agricultural chemical active ingredients, carbonates or hydrogencarbonates, solid acids and boric oxide (Japanese Patent Laid-Open Publication No.Hei6-211604) have been proposed.
The object of the present invention is to provide an effervescent preparation for plants using yeast extract in the form of dry fine powder or pellets that can be easily dissolved and diffused when applying to a field, which has good storage stability by being resistant to putrefaction and deterioration caused by contamination by sundry germs in comparison with the case of dissolving in water and so forth, is handled easily, and can be applied to watered rice paddies directly by throwing, thereby enabling shortening of working time and conservation of manpower.
Moreover, another object of the present invention is to provide an effervescent preparation for plants containing methionine, which has poor solubility and diffusivity in water in the same manner as yeast extract, either alone or as a mixture with yeast extract, which in addition to having characteristics like those described above, is able to eliminate the trouble of dissolving in water.
DISCLOSURE OF THE INVENTION
As a result of earnest research on the above problems, the inventor of the present invention found that the above problems can be solved by forming an effervescent preparation for plants, comprising a solid composition containing yeast extract and/or methionine, carbonate and/or hydrogencarbonate and water-soluble solid acid, into the form of, for example, granules or tablets, said effervescent preparation for plants reacting when thrown into water to produce carbon dioxide gas enabling the contained yeast extract and methionine to be dissolved and diffused both easily and uniformly, thereby leading to completion of the present invention.
Namely, the present invention is an effervescent preparation for plants comprising a solid composition containing at least carbonate and/or hydrogencarbonate, water-soluble solid acid, yeast extract and/or methionine.
In addition, the present invention is an effervescent preparation for plants as described above that contains at least one type of substance selected from agricultural chemical active ingredients, fertilizer ingredients and surface active agents.
BEST MODE FOR CARRYING OUT THE INVENTION
The following provides a detailed explanation of the present invention.
There are no particular limitations on the carbonates or hydrogencarbonates used in the present invention, specific examples of which include sodium carbonate, potassium carbonate, calcium carbonate, ammonium carbonate, sodium sesquicarbonate, sodium hydrogencarbonate, potassium hydrogencarbonate, ammonium hydrogencarbonate, potassium sesquicarbonate, ammonium sesquicarbonate, lithium carbonate and lithium hydrogencarbonate and so forth, while particularly preferable examples include sodium hydrogencarbonate and sodium carbonate. These carbonates or hydrogencarbonates may be used alone or as a combination of two or more types in an arbitrary ratio.
In addition, there are no particular limitations on the water-soluble solid acids used in the present invention, specific examples of which include citric acid, maleic acid, succinic acid, malic acid, ascorbic acid, fumaric acid, tartaric acid, oxalic acid, malonic acid, adipic acid, boric acid, sodium dihydrogenphosphate and potassium dihydrogenphosphate, while preferable examples include citric acid, maleic acid, malic acid, ascorbic acid, fumaric acid and sodium dihydrogenphosphate. These water-soluble solid acids may be used alone or as a combination of two or more types in an arbitrary ratio.
The total content of carbonates and/or hydrogencarbonates and water-soluble solid acids is within the range of 5 to 99.999 wt %, preferably 10 to 90 wt %, and more preferably 20 to 80 wt %, relative to the total weight of the effervescent preparation for plants of the present invention. In addition, the weight ratio of carbonates and/or hydrogencarbonates to water-soluble solid acids is within the range of 1:10 to 10:1, and preferably 3:7 to 7:3. If the weight ratio exceeds the range of 1:10 to 10:1, the amount of carbon dioxide gas generated during the reaction decreases resulting in poor diffusion of other ingredients. Moreover, this is also not preferable since the property of the dissolved water becomes strongly acidic or alkaline easily.
The yeast extract used in the present invention is obtained by performing extraction on yeast using a suitable extraction solvent such as alcohol and then drying. There are no particular limitations on the yeast species, culturing conditions or drying conditions and so forth. Specific examples of yeast extracts used in the present invention include commercially available yeast extract for microbial culturing and yeast extract for food additives.
Although varying according to the object of use and usage method, the content of these yeast extracts is within the range of 0.001 to 80 wt %, preferably 0.01 to 50 wt %, and more preferably 0.1 to 30 wt%, relative to the total weight of the effervescent preparation for plants of the present invention. If the total content is less than 0.001 wt %, variation of ingredients tend to occur easily in terms of production, thereby making this undesirable. In addition, if the total content exceeds 80 wt %, solubility and diffusivity become poor, there
Clardy S. Mark
George Konata M
Ostrolenk Faber Gerb & Soffen, LLP
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