2. Leaching into under ground water reduced from 20-30% down to around 5% due to convertion of both inorganic and organic nitrogen into insoluble bacterial protein.
3. No smell. Yes NO smell. Because the ammonia from the ammonia nitrogen smell has been converted into insoluble bacterial protein.
4. Nitrogen available to crops nearly doubled, see pie chart.


2. Leaching into under ground water reduced from 30-50% down to between 5-10%, due to convertion of both inorganic and organic nitrogen into insoluble bacterial protein.
3. No smell. Yes NO smell. Because the ammonia smell has been converted into insoluble bacterial protein.
4. Nitrogen available to crops increased nearly three times, see pie chart.