00:00today we are going to talk about mushroom
00:04like this
00:05people think that it is only
00:10AC
00:10or
00:12it is only
00:14in the season
00:14but
00:16this time
00:16mushroom
00:18anusandhan
00:18Kendra
00:19and you can see
00:21mushroom
00:22different variety
00:24and
00:26ready
00:27and
00:28you can see
00:28mushroom
00:29and
00:30this
00:31the
00:35variety
00:35which
00:36can
00:36be
00:38used
00:38to
00:38understand
00:39this
00:39mushroom
00:40we
00:42have
00:44used
00:45first
00:46we
00:48have
00:49two
00:50chemicals
00:51we
00:51have
00:54we
00:54can
00:54get
00:55the
00:56oil
00:56with
00:57the
00:58oil
00:58we
00:58will
00:58use
01:01the
01:02oil
01:02this
01:03when you drink with water that can beizations in the water then after that the water is
01:09built by 20. if enough water to have something over there 10 kg water and also 20 ml for
01:16vida 5000 of the water ahead작 the water transparent of water is a 300 when we pour
01:24it into water on and weamac changes over in our water Barry and Cstまだ the reflected
01:33The next step is the first step of the plant pathology.
01:35This is the first step of the plant pathology.
01:37This is the first step of the plant pathology.
01:46We use calcium carbonate which is 3 grams per kilo.
01:51This means that we maintain the pH and we add calcium sulfate.
01:56we have to use the moisture to maintain the work
02:01on the next step we have to make it back
02:03then we have to make it up
02:04and then we will make it up
02:09then we will make it up
02:14and then we will make it up
02:54Thank you sir.
02:56Thank you sir.
03:46Thank you sir.
04:24Thank you sir.
04:30Thank you sir.
04:32Thank you sir.
05:03Thank you sir.
05:15Thank you sir.
05:19Thank you sir.
05:23Thank you sir.
05:49Thank you sir.
05:51Thank you sir.
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