Di-ammonium phosphate

From the name of this compound  Di Ammonium Phosphate, it is quite visible that it has been made from using the two most common constituents of fertilizer industry, which are nitrogen and phosphorus. This compound has the relatively high nutrient content which is why it is the world's most used phosphorus fertilizer. Use of Di Ammonium Phosphate is widely being used as a fertilizer in farming or agriculture sector. This white in color powdered compound is an excellent source of both phosphorus and nitrogen in the nutrition for plant. Due to being highly soluble, it gets conveniently dissolve in soil in order to release the plant-available nutrient content.

1) DAP is used as an effective fertilizer in agriculture.

2) Di Ammonium Phosphate does also act as a fire retardant.

3) It finds its applications in metal finishing.

4) In order to sustain the fermentation of yeast, it is used commonly. 

Ammonium phosphate  first became available in the 1960s, and DAP rapidly became the most popular in this class of products. It is formulated in a controlled reaction of phosphoric acid with ammonia, where the hot slurry is then cooled, granulated and sieved. DAP handles and stores well. The standard nutrient grade of DAP is relatively high.

The inputs required to produce one ton of DAP fertilizer are approximately 1.5 to 2 tons of phosphate rock, 0.4 tons of sulphur (S) to dissolve the rock, and 0.2 tons of ammonia. Changes in the supply or price of any of these inputs will impact DAP prices and availability. The high nutrient content of DAP helps reduce handling, freight and application costs. DAP is produced in many locations in the world and is a widely traded fertilizer commodity.

1) DAP also acts as a fire retardant. For example, a mixture of DAP and other ingredients can be spread in advance of a fire to prevent a forest from burning. It then becomes a nutrient source after the danger of fire has passed. 

2) DAP is used in various industrial processes such as metal finishing. 

3) It is commonly added to beverage sustain yeast fermentation and to milk to produce cheese cultures.