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Ammonium Nonanoate
Ammonium nonanoate functions as an effective weed and grass killer by targeting the cellular structure of plants.
What is Ammonium Nonanoate?
Ammonium nonanoate is a naturally-derived, biodegradable compound formed from the reaction of nonanoic acid with ammonia. Nonanoic acid, also known as pelargonic acid, is a naturally occurring fatty acid found in various plant and animal sources. Ammonium nonanoate is a contact herbicide that effectively controls a wide range of unwanted pests, such as weeds, algae, and moss.
Where does Ammonium Nonanoate come from?
Our ammonium nanoate comes from beef tallow – a byproduct of the meat industry, obtained from rendered beef fat. It is an abundant and renewable resource, making it a sustainable source for the production of ammonium nonanoate. The process involves extracting nonanoic acid (pelargonic acid) from beef tallow and combining it with ammonia to form ammonium nonanoate.
By utilizing beef tallow as the source of nonanoic acid, we are reducing waste and supporting a more sustainable supply chain. This approach not only enhances the eco-friendly aspects of our products but also ensures that we are making the best use of available resources.
How Does Ammonium Nonanoate Work?
Ammonium nonanoate functions as an effective weed and grass killer by targeting the cellular structure of plants. When applied to unwanted vegetation, the compound penetrates the plant cells, causing the cell membranes to rupture. This disruption leads to the leakage of vital cellular contents, which in turn results in rapid cell death. Within hours of application, the treated plants begin to show visible signs of damage, such as wilting, discoloration, and desiccation. Note that this reaction speeds or slows with ambient temperate – so it works fastest on hot sunny days. As a contact herbicide, ammonium nonanoate is non-selective, meaning it can control a broad range of weeds and grasses, making it a powerful tool in maintaining pristine gardens, landscapes, and agricultural fields.
